Tangy Meatloaf Burgers

• 1 small onion (1/2 sliced into rings, 1/2 diced)
• 1 pound meatloaf mix (ground pork, beef and veal) or ground turkey
• 1/4 cup fresh parsley, chopped
• 1/2 cup breadcrumbs (preferably panko)
• 1 large egg
• 1 teaspoon sweet or smoked paprika
• 1/3 cup ketchup
• 1/3 cup duck sauce
• Kosher salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 4 potato buns or other rolls, split
• Lettuce, sliced tomato and pickle slices, for topping
• Sweet potato chips, for serving (optional)

1. Preheat a grill to medium high.
2. Soak the onion rings in a bowl of cold water.
3. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper.
4. Gently form into four 1-inch-thick patties; make an indentation in the center of each.
5. Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes.
6. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons.
7. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes.
8. Toast the buns, if desired.
9. Spread the buns with the reserved ketchup mixture.
10. Drain the onion rings.
11. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles.
12. Serve with sweet potato chips, if desired.
13. Per serving: Calories 444; Fat 19 g (Saturated 6 g); Cholesterol 123 mg; Sodium 1,079 mg; Carbohydrate 43 g; Fiber 2 g; Protein 26 g
14. Photograph by Antonis Achilleos

onion, meatloaf, fresh parsley, breadcrumbs, egg, sweet, ketchup, duck sauce, kosher salt, extravirgin olive oil, buns, tomato, potato chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tangy-meatloaf-burgers-recipe.html (may not work)