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"Meatloaf" you say? Well, I add oatmeal as a filler, so this word is to appease the burger purists who have meat with no spices.

You can make and cook these end to end in about 15-20minutes.

They keep in the fridge for about a week, and retain their juiciness, making them useful for leftovers and lunches.

(Throw one of these in with rice in a tupperware container, and you've got a nice lunch).

Step 1: Find a Bowl and Get Pan Warmed Up

At some point we're going to need to figure out if these bowls are ornamental or not.

Glass or ceramic are the best choices for meat, no little pores for bacteria to sit around in.

Start getting your pan warmed up, because it only takes a minute or two to make the burgers.

Step 2: Start With Hamburger

A small packet, about 0.682 kg or about 1.5 LBs.

I'm using lean meat. If you're using fatter ground beef you can probably skip adding oil in the next steps.

Step 3: Add Crushed Rolled Oats

Add about 1/4 cup of rolled oats.

When you're putting it in just grind it with your hand a bit.

Step 4: Add ​Worcestershire Sauce

Add about 2 tablespoons of Worcestershire Sauce.

Step 5: Sriracha (or Your Hot Sauce Here)

About about 2 tablespoons of Sriracha sauce (a nice big long squirt). More if you like things spicier.

A good alternative is Tobasco sauce, or Blairs Death Rain sauce.

Step 6: Add Balsamic Vinegar

Add a couple splashes of balsamic vinegar, which is about a couple of tablespoons.

Step 7: Add Salt and Pepper

Sprinkle on salt and grind some pepper, about a teaspoon of salt, and about a teaspoon of pepper.

Step 8: (optional) Add Canola Oil

If you used lean meat adding a splash (about a tablespoon) of Canola oil will help out, and keep the burger moist.

If your meat is not lean, and already has a lot of fat, then you won't need this step.

Step 9: Add Greek Yogourt

Two heaping teaspoons of Greek Yogourt.

Step 10: Add an Egg

Remember, I called these meatloaf burgers.

Crack in an egg.

Step 11: Spice It Up

Add your favourite spices.

My favourites for this recipe are:

- about 2 teaspoons of dill weed

- about 2 tablespoons of dried basil

- about 2 teaspoons of mustard powder (or a few squirts of prepared mustard).

Step 12: Mix It Up, Form Patties

Mix it up quickly, and make some patties.

Your pan should be ready and warm now.

If you used lean meat like me, you will probably need to brush the pan with oil.

If you used meat with fat there will probably be enough fat in the meat to oil itself.

Step 13: Cover, Cook 3 Min, Flip, Another 3 Min

Cover with a lid.

Cook about 3 minutes.

Flip.

Cook for about another 3 minutes.

Do not squish the burgers with the flipper, otherwise you'll squeeze the deliciousness out of the burger.

Step 14: Toast, Condiments, and Serve

Toasted bread with this burger is great.

The condiments I like to go with these spices are:

- baby leaf spinach

- mustard

- dill pickle

Serve! This whole process should have been about 15-20 min, with only a few minutes of prep, and a few minutes of cooking.

Store the leftovers for future meals.

Since these burgers are meatloaf-like, they work fantastic for leftovers with rice, pasta, or just served on a plate of greens.

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