Hoisin Glazed Meat Loaf Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


½ c. Hoisin Sauce
½ c. Grape Jelly
1/8 tsp. Cinnamon
1 ½ Lbs. Ground Sirloin Beef
1 c. Italian Bread Crumbs
1 Egg, lightly beaten
1 Tbs. Worcestershire Sauce
2 Tbs. Tamari (Premium Soy Sauce)
1 Tbs. Steak Seasoning
¼ c. Chopped Vidalia Onion (or other sweet onion)
6 Garlic Cloves, minced
¼ c. Ketchup
Vegetable Oil, for brushing grill rack
6 Kaiser Rolls, split and toasted
1 Medium Tomato, chopped
1/2 Fresh Cucumber, seeded and julienne-cut



To make glaze, combine all the glaze ingredients (hoisin sauce, grape jelly and cinnamon) in a small bowl. Using a small whisk mix until thoroughly blended. Set mixed glaze aside. Prepare a medium-hot fire in a charcoal grill with a cover. To make the patties, combine in a large bowl the ground beef, bread crumbs, lightly beaten egg, Worcestershire sauce, Tamari, Montreal Steak Seasoning, chopped onion, minced garlic and ketchup. Mix ingredients just until combined being careful not to over handle the mixture. Next divide this mixture into six equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty. When coals are ready brush grill with vegetable oil. Place burger patties on grill over hot coals. Spoon one tablespoon of glaze onto each burger. Spread glaze over surface of each burger patty being careful not to run glaze off edge of burger. Grill, covered, for 4 – 5 minutes. Flip burgers. Spoon one tablespoon of glaze onto grilled topside of each burger. Spread glaze over surface of each burger patty again being careful not to run glaze off edge of burger. Reserve the remaining glaze. Place the grill cover back on grill. Grill second side for 4 – 5 minutes. Toast rolls by placing them cut side down around perimeter of grill during last few minutes of cooking. Remove rolls from grill. Then remove burgers from grill. To assemble burgers place grilled patties on roll bottoms. Next garnish each burger with chopped tomatoes and julienne-cut cucumbers and then drizzle each with ½ tablespoon of the remaining hoisin glaze. Add the roll tops and serve. Makes 6 burgers.