I got this recipe out of Martha Stewart Everyday Food. I love that magazine! But I stole the picture off the website (sorry Martha). We ate this all up before I could take a picture. I have made these burgers several times before and they are a hit. The girls even like them. A spicy burger without a bun, but kind of like a thick slice of yummy meatloaf. And we all know how I feel about meatloaf! We had these with corn and a side salad. I'm sure the tortilla that Martha suggests would be good. We were out of tortillas. I really need to go grocery shopping.
Martha says "Glazing the burgers with chili sauce keeps them moist and adds extra flavor. Look for chili sauce (actually a spicy ketchup) in the condiments aisle of your grocery store. If you are making them ahead, store the burgers in the refrigerator until ready to use, up to overnight; otherwise, bake burgers as soon as they are formed. Serves 4."
- 1 1/4 pounds ground beef chuck
- 1/4 cup plain dried breadcrumbs
- 1 cup (about 1 bunch) scallions, minced
- 4 cloves garlic, minced
- 1/2 cup plus 3 tablespoons tomato-based chili sauce
- 1 large egg, lightly beaten
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- Coarse salt and ground pepper
- Warmed tortillas, for serving (optional)
- Pickled jalapeno slices, for garnish (optional)
- In a large bowl, combine beef, breadcrumbs, scallions, garlic, 1/2 cup chili sauce, egg, chili powder, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your hands, mix just until combined; do not overmix.
- Divide beef into 4 equal portions. Form each portion into a 4-inch-diameter patty, about 1 1/2 inches thick. Place on a plate; cover tightly with plastic wrap. Refrigerate until ready to use, up to overnight.
- Preheat oven to 425 degrees with rack in center. Transfer patties to a rimmed baking sheet. Bake until browned, about 15 minutes.
- Lightly brush tops and sides of patties with remaining 3 tablespoons chili sauce. Return to oven; cook until an instant-read thermometer inserted into center registers 160 degrees. 5 to 10 minutes more. Serve immediately, with tortillas, jalapenos, and radishes, if desired.