So many different ways to flavor burgers so they aren't so boring. Love my Tastefully Simple recipes. I used ground elk meat in this recipe. Not only did I make a patty but instead of six patties, I made the remainder into a meatloaf. Oh, the possibilities!
Ingredients:
1 1/2 lbs lean ground beef
1 1/2 tsp Garlic Garlic Seasoning
1 pkt Grilled Veggie Dip Mix
1 med red bell pepper, thinly sliced
1 med red onion, thinly sliced
1 (8 oz) pkg sliced fresh button mushrooms
1/4 c Pomegranate Balsamic Vinegar of Modena
3 Tbsp olive oil
6 slices provolone cheeseInstructions:
1. In large bowl, combine first 3 ingredients; salt and pepper as desired. Form into 6 patties.
2. Place red pepper, onion and mushrooms on a double sheet of aluminum foil. Drizzle with vinegar and oil. Salt and pepper as desired. Bring together 2 sides of foil; seal edges, making a 1/2 inch fold. Fold again, allowing space for heat circulation. Fold each side to seal.
3. Prepare grill to medium heat. Place patties and vegetable packet on grill. Grill, turning burgers once, until internal temperature reaches 165 degrees on an instant-read food thermometer, about 10-12 minutes. Top burgers with cheese; grill until cheese is melted.
4. Serve vegetables on top of burgers.
Makes 6 servings.
Serve with fresh fruit kabobs drizzled with Pomegranate Balsamic Vinegar of Modena.
Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 2.
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| meatloaf option |
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