Quick and Easy Meatloaf Burgers

"Meatloaf" you say? Well, I add oatmeal as a filler, so this word is to appease the burger purists who have meat with no spices.

You can make and cook these end to end in about 15-20minutes.

They keep in the fridge for about a week, and retain their juiciness, making them useful for leftovers and lunches.

(Throw one of these in with rice in a tupperware container, and you've got a nice lunch).

At some point we're going to need to figure out if these bowls are ornamental or not.

Glass or ceramic are the best choices for meat, no little pores for bacteria to sit around in.

Start getting your pan warmed up, because it only takes a minute or two to make the burgers.

A small packet, about 0.682 kg or about 1.5 LBs.

I'm using lean meat. If you're using fatter ground beef you can probably skip adding oil in the next steps.

Add about 1/4 cup of rolled oats.

When you're putting it in just grind it with your hand a bit.

Add about 2 tablespoons of Worcestershire Sauce.

About about 2 tablespoons of Sriracha sauce (a nice big long squirt). More if you like things spicier.

A good alternative is Tobasco sauce, or Blairs Death Rain sauce.

Add a couple splashes of balsamic vinegar, which is about a couple of tablespoons.

Sprinkle on salt and grind some pepper, about a teaspoon of salt, and about a teaspoon of pepper.

If you used lean meat adding a splash (about a tablespoon) of Canola oil will help out, and keep the burger moist.

If your meat is not lean, and already has a lot of fat, then you won't need this step.

Two heaping teaspoons of Greek Yogourt.

Remember, I called these meatloaf burgers.

Crack in an egg.

Add your favourite spices.

My favourites for this recipe are:

- about 2 teaspoons of dill weed

- about 2 tablespoons of dried basil

- about 2 teaspoons of mustard powder (or a few squirts of prepared mustard).

Mix it up quickly, and make some patties.

Your pan should be ready and warm now.

If you used lean meat like me, you will probably need to brush the pan with oil.

If you used meat with fat there will probably be enough fat in the meat to oil itself.

Cover with a lid.

Cook about 3 minutes.

Flip.

Cook for about another 3 minutes.

Do not squish the burgers with the flipper, otherwise you'll squeeze the deliciousness out of the burger.

Toasted bread with this burger is great.

The condiments I like to go with these spices are:

- baby leaf spinach

- mustard

- dill pickle

Serve! This whole process should have been about 15-20 min, with only a few minutes of prep, and a few minutes of cooking.

Store the leftovers for future meals.

Since these burgers are meatloaf-like, they work fantastic for leftovers with rice, pasta, or just served on a plate of greens.