Way too wet and cold to grill (rain, sleet, hail and snow today) so decided to make jumbo meatballs (or mini meatloaf) …and oh my goodness…these are so delicious…I am amazed the flavor the Veggie Vinaigrette adds to these…I just added grated cheddar cheese to the meat mixture…did not add the olive oil….served over a bed of baby red mashed potatoes with Garlic Pepper …and YUM!! Enjoy!!
1½ pounds lean ground beef
½ cup Veggie Vinaigrette **
¼ cup plain opanko bread crumbs
1½ tablespoons Onion Onion™ Seasoning **
½ teaspoon Seasoned Salt **
2 teaspoons olive oil, optional
6 slices Cheddar cheese
6 lettuce leaves
2 medium tomatoes, sliced
6 hamburger buns
**order at http://www.SimplyKimberS.com
In medium bowl combine first 5 ingredients. Form into 6 patties.
Prepare grill to medium heat, or in large skillet heat oil over medium-high heat. Place patties on grill or in skillet. Season with pepper, if desired. Cook, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 8-10 minutes.
Top burgers with cheese; cook until cheese is melted. Place lettuce, tomatoes and burgers on bun.
Makes 6 servings.
Serve with Tangy Thai Broccoli Slaw.
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.