Grilled Bacon Meatloaf Burgers – Building a Faster Meatloaf Sandwich

Grilled Bacon Meatloaf Burgers – Building a Faster Meatloaf Sandwich

Beef Grill Recipes Sandwiches

I love meatloaf, but not as much as I love meatloaf sandwiches. In fact, I’ll make a meatloaf just for the leftovers. I’ll fry the cold slice in a buttered pan until hot and crusty, and enjoy it on toast with ketchup. 

This is basically that, plus bacon, in burger form. What it lacks in loaf shape, it more than makes up for by being faster and easier. By the way, even though we’re grilling this in honor of Labor Day weekend, I actually think it’s better pan-fried. While I enjoy the smoky char the grill adds, I miss the crust you can only get on a really flat, really hot surface. I feel this way about burgers in general.

Also, if you cook this in a pan, you could deglaze, and spoon a little natural jus over the top. Either way, you’re looking at a delicious burger, and a nice change of pace from your usual cookout fare. I really hope you give these bacon meatloaf burgers a try soon. Enjoy!

Ingredients for 4 Bacon Meatloaf Burgers:

1 large egg, beaten

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons Worcestershire sauce

1/2 teaspoon onion powder

1/4 teaspoon garlic powder                       

cayenne pepper to taste

pinch dried thyme

1 teaspoon brown sugar

1 tablespoon ketchup

1 pound ground chuck (85% lean)

1/4 cup plain bread crumbs

2/3 cup chopped cooked bacon

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Baking Bacon for the Perfect BLT

Baking Bacon for the Perfect BLT

Pork Sandwiches Tips and Techniques

If I had a dollar for every request I've received for a BLT video, I'd have enough money to buy a lot of bacon. I’ve never gotten around to doing one, mostly because do you really need a video to make a BLT? 

However, I have wanted to show this little trick for making bacon by baking; and it gave me the perfect opportunity to show off my vision of what the perfect bacon, lettuce, and tomato sandwich looks like.

I recommend using heavy-duty foil for this, as it’s a little easier to work with, but regular foil will do the job. Like I said in the video, as long as you create some kind of valleys for the fat to flow into, the technique will work as shown. The result is perfectly flat, perfectly crisp, yet still succulent strips.

Your cooking time is going to vary depending on how thick the bacon is, so I’d start peeking at about 15-20 minutes, and go from there. You can crowd the bacon more that I did, and it’s okay if it’s very slightly overlapping, since it will shrink as it cooks. Just check after about 10-15 minutes, and re-space the pieces if needed. I really hope you give this great bacon technique a try soon. Enjoy!

Bake bacon at 375 F. for 25-30 minutes, or until you reach your desired level of doneness.

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Spring Vegetable Tartine with White Anchovies – Food Wishes and Little Fishes

Spring Vegetable Tartine with White Anchovies – Food Wishes and Little Fishes

Appetizer French Cuisine Sandwiches Seafood Spanish Cuisine Vegetables

It’s not unusual for me to borrow ideas from the various restaurants I visit, but they’re normally tweaked, altered, or otherwise adapted. This time, however, I just blatantly stole this spring vegetable tartine with white anchovies, as it. Why mess with perfection?

Yes, this spring vegetable tartine, featuring the awesomeness that is the white anchovy, was lifted almost verbatim from SHED, which is my current, “favorite place to eat.” If you’re ever anywhere near Healdsburg, CA (like within 500 miles), you simply must visit this amazing store/café/charcuterie/restaurant hybrid.

Now that I’ve offset some of my guilt for stealing this recipe with such a glowing recommendation, I can move on to this intensely tasty tartine. This would be incredibly delicious with just the aioli and vegetables, but when you add the “boquerones,” this goes from great sandwich, to memorable experience.

Even if you think you hate anchovies, which you really don’t, you may still love these, since they are so completely different. They are very mild in flavor, but still extremely savory. I was going to say they're a little bit like pickled herring, but that probably won’t help. Regardless, I hope you give this spring vegetable tartine a try very soon. Enjoy! 

Ingredients for 4 generous servings:

For the aioli:

1 or 2 garlic cloves, sliced

1/4 teaspoon kosher salt

3/4 cup mayonnaise

1 teaspoon lemon zest

1 tablespoon lemon juice

pinch of cayenne

The rest:

4 large thick slices day-old French bread, toasted

16 white anchovy fillets (aka boquerones)

* 2 cups thinly peeled, sliced, or shredded fresh vegetables, moistened with a splash of lemon juice, and drizzle of olive oil.

edible flowers, optional

* Carrots, fennel root, radishes, celery root, asparagus, artichoke hearts, peppers, endive, micro greens, and any/all kinds of sprouts would work beautifully here.

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Spring Lamb Sliders – A Shoulder to Bite On

Spring Lamb Sliders – A Shoulder to Bite On

Lamb Sandwiches

You could roast an expensive leg of lamb for Easter, which would be lovely, but why not consider the lesser known, and just as delicious shoulder roast? This underrated cut is less expensive, very flavorful, and much less stressful.

We usually prepare the leg medium-rare to medium for maximum enjoyment, which requires a little more finesse than a shoulder roast, which we’re going to cook long and slow, until very tender. As long as you let the meat braise until it's falling off the bone, there's no way this isn't going to be great.

Obviously, we’re talking about a completely different texture than roasted lamb, but if you like things like shredded beef, and pulled pork, you will be down with this. As I mentioned in the video, I wanted you to focus on the super easy technique, and not necessarily the ingredients I used.

Honey, vinegar, and mint are classic with lamb, but any other sweet/sour approach should work nicely. You could even cheat, and use your favorite barbecue sauce (you know my favorite), which would be perfect with this rich, succulent cut, as well. I hope you give this a try soon. Enjoy!

Ingredients for 4 large portions (about 3 sliders per person):

1 tablespoon vegetable oil

3 1/2 pound bone-in lamb shoulder roast

salt and freshly ground black pepper
1 onion, cut in large dice
4 cloves garlic, minced

1 cup chicken broth

1/2 cup cider vinegar

1/4 cup honey

1/4 teaspoon red pepper flakes

2 tablespoons freshly sliced mint

- 325 F. for 2 1/2 to 3 hours, or until very tender

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Hot Baked Reuben Dip – Deli Up Your Super Bowl Party

Hot Baked Reuben Dip – Deli Up Your Super Bowl Party

Appetizer Sandwiches

This baked Reuben dip works so well that you’ll be racking your brain trying to think of other iconic sandwiches to convert into dip form. Of course, thanks to the Internet, most of this work has probably already been done, but something to keep in mind the next time you’re out of things to daydream about.

I went with pastrami here, but corned beef is more common, and probably the safer bet. Pastrami is heavily spiced with coriander and black pepper, and therefor your dip will be too. I love that kind of thing, but something to consider depending on your audience. No matter what meat you use, you’re going to be enjoying a truly delicious hot dip, which is also great warm, or room temp.

The seeded crackers I used in the video were great, but they’re a little on the pricey side, especially when purchased at the fancy cheese shop, so one of these days I need to show you how to make your own. Unless we all get rich betting on the game, using my guaranteed chicken wing bone method. In that case, we’ll continue to buy the crackers. I really hope you give this a try soon. Enjoy!

Ingredients for 24 servings:

1 pound sliced corned beef or pastrami

1 package (8 ounces) cream cheese, softened

1 cup sauerkraut, drained well, squeezed very dry

2 tablespoons sour cream

2 tablespoons mayonnaise

1 rounded tablespoon ketchup

1 rounded tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1/4 cup sweet pickle relish

1 teaspoon freshly ground black pepper

cayenne to taste

8 ounces “Swiss” cheese (4 ounces Gruyere and 4 ounces Emmenthaler)

crackers and bread

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