BBQ Meatloaf Burgers with Crispy Onions

Whole30 and Paleo

 

INGREDIENTS

BBQ Meatloaf Burgers

1 ½ lbs Ground Beef

1 Large Egg

½ Onion, Finely Diced

1 Garlic Clove, Minced

¼ cup + 2 tbsp Noble Made BBQ sauce (Classic or Mustard)

1 tsp Paprika

1 tsp Kosher Salt

½ tsp Ground Black Pepper

½ tsp Garlic Powder

½ Onion Powder

2 tbsp Avocado Oil

 

Crispy Onions:

1 Onion, Thinly Sliced

2 Eggs

½ cup Arrowroot Flour or Tapioca Flour

1 tsp Kosher Salt

½ tsp Ground Black Pepper

½ tsp Garlic Powder

¼ cup Avocado Oil

 

INSTRUCTIONS

BBQ Meatloaf Burgers

  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Preheat skillet over medium heat with 2 tbsp of avocado oil, then add diced onion and minced garlic.
  3. Sauté for 5-7 minutes or until onions become translucent. Remove from heat and set aside.
  4. In a large bowl, add in ground beef, egg, ¼ cup BBQ sauce, seasonings, and the sautéed onion and garlic.
  5. Mix until well combined, but don’t overwork the meat.
  6. Once mixed, form into 6 burger patties. Place on baking sheet then use the rest of the BBQ sauce to spread it on top of the burgers.
  7. Mix until well combined, but don’t overwork the meat.
  8. Bake for 25-30 minutes depending on thickness of burgers.

 

Crispy Onions:

  1. Meanwhile, preheat a skillet over medium-high heat with avocado oil.
  2. In a shallow bowl, crack the eggs and beat until well combined.
  3. In another shallow bowl, mix in arrowroot flour, kosher salt, black pepper, and garlic powder.
  4. Add the onion slices to the eggs making sure they are completely coated.
  5. Remove onion slices and place in arrowroot flour mixture. Make sure the onion slices are coated.
  6. Using tongs, remove onions from arrowroot flour mixture, shake off excess, and then add to the preheated skillet.
  7. Fry the onion slices for about 7-10 minutes or until golden brown making sure to flip the onions every so often.
  8. Serve the crispy onions over the meatloaf burgers with a little more BBQ sauce.

 

Recipe created by Dolly, from Dolly’s Whole Life. Read the full blog post here!