Blue Plate All-in-One Meatloaf Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Blue Plate Mashed Potatoes:
5 small or 4 medium russet baking potatoes
½ stick butter
½ C Half and Half
4 turns fresh cracked Salt
4 turns fresh cracked Pepper
Special Tangy Tomato Sauce:
1 C Chili Sauce
2 T Brown Sugar
1 T Cider Vinegar
2 T Grey Poupon Country Dijon Mustard
4 dashes Worcestershire Sauce
Vegetable Oil for grilling rack
Meatloaf Burgers:
1 slice white bread
¼ C Half and Half
1 3/4 lbs. fresh ground chuck, 85/15%
1 heaping T ketchup
1 heaping T Grey Poupon Country Dijon Mustard
1 packet Beefy Onion Soup Mix
12 teaspoons butter
6 potato roll hamburger buns
6 slices cheddar cheese



Preheat a gas grill to high (450-500 degrees). To make the Blue Plate Mashed Potatoes, wash potatoes thoroughly. Place all potatoes together on a big sheet of aluminum foil and wrap tightly. Place on hot grill (around 450-500 degrees) and bake 40 minutes, or until potatoes are fully cooked. When cooked, remove from grill and set aside until the burgers go on the grill. After the potatoes have cooked for 20 minutes, make the Special Tangy Tomato Sauce. Combine in a small fire/grill-proof sauce pan or small cast iron skillet, the chili sauce, brown sugar, cider vinegar, mustard and Worcestershire sauce. Stir, mixing ingredients thoroughly. Place pan on the grill, at least 6 inches away from the potatoes, and cook for 15 minutes, stirring every 5 minutes. Remove from grill, cover, and set aside until burger assembly. To make the patties, place white bread slice and half and half in a small bowl and allow bread to soak for 3 minutes. Combine the soaked bread, beef, ketchup, mustard, and onion soup mix in a large bowl. Handling the meat as little as possible, to avoid compacting, mix well. Divide the mixture into 6 equal portions and form the portions into patties. After potatoes and sauce have finished cooking, brush oil on the grill rack. Place the patties on the rack, cover, and grill until browned on the bottoms, 4-5 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. Once burgers are placed on the grill, un-wrap potatoes, setting aside aluminum foil to cover the mashed potatoes. Peel potatoes to remove skin (be careful as potatoes will be very hot). Place peeled potatoes in a medium bowl and add butter, half and half, salt and pepper. Using a potato masher, mash potatoes, trying to mash out the lumps and combine the ingredients. Next, on medium speed, use an electric hand-held mixer to whip potatoes for 1 minute. Cover mashed potatoes to keep warm and set aside until burger assembly. During the last few minutes of cooking the burgers, spread 1 tsp of butter on the inside of each half of the bun, buttering all 6 buns. Place buns cut side down, on the outer edges of the rack to toast lightly, about 2 minutes. To assemble the burgers, place a slice of cheddar on the bottom half of the toasted bun. Next place the burger on the cheese. Spread ¼ cup of the Blue Plate Mashed Potatoes on top of the burger. Next spread a heaping Tablespoon of special tangy tomato sauce on the top of the bun, toasted side. Place the top half of bun on top of the mashed potatoes and serve!