24 Seasoned Hamburgers for the Freezer

I had a plan in the back of my head when I bought 15 pounds of ground chuck.  One third of it would be used for piles of hamburgers. I’m using the other third for cooked, seasoned taco meat and the 8 dozen meatballs, of course.

I’ve just started experimenting with “deceptive cooking”. There I said it. I’m lying in the kitchen. No, really I’m disguising my food with healthy purees. Here is my first experiment with an adapted burger recipe from Seinfeld’s cookbook. I’ve been sharing how my three children are not such great vegetable eaters, so I’m going to attempt purees this new year. What is the secret ingredient?

Squash baby food or puree. The original recipe calls for carrot or cauliflower puree and I had neither on hand so I checked my baby food supply, since my baby is 9-months-old now and found squash. I’m borrowing from her vegetables for my second round of batch cooking.

The following recipe yields 8 little burgers or 4 large. I quadrupled most of the ingredients and made 24-1/4 pound or less burgers.

Adapted from Deceptively Delicious Cookbook

Healthy Hamburgers

1/2 pound lean ground turkey or sirloin

1/2 cup breadcrumbs (I used old-fashioned oatmeal)

1/2 cup cauliflower or carrot puree (I used 1 cup squash baby food or puree)

1/4 cup milk

2 tablespoons low-sodium soy sauce

2 garlic cloves chopped (I used granulated garlic)

1/8 teaspoon pepper

Here is my modified recipe using the squash or you could use carrot.

4 pounds lean ground beef or turkey

1 cup old fashioned oats

1 cup squash baby food/puree (I used two 4-ounce jars)

1/2 cup milk (I did not increase the original as much since I was freezing patties)

1 tsp. granulated garlic (you can use 1 T. minced garlic cloves)

1/2 tsp. pepper

I mix all the seasonings in my kitchen aid mixer and then add the beef 1/2 at a time and stir on slow mode until it begins to incorporate. Then I proceed to mix on low until the beef is formed well. It is the same mixing procedure as my basic meatballs if you would like to see step-by-step pictures.

I begin my freezer preparation by labeling my freezer bags with the contents and date. I cut a 4-inch piece of foil and then cut the strip into 4 pieces. I use those pieces to sandwich between the patties. You can also use wax paper. A quart size freezer bag will hold no more than 6 burgers or less. I lay my burgers at a diagnonal when I am placing them in a bag.

I will grill or broil my burgers and serve it with a cheese, lettuce, tomato and pickle. Our kids just like cheese and ketchup, but at least they are getting a side of squash:)

Mmmm…success, they were delicious and easy to prepare because the seasoning was already in there. I thaw for 24 hours and hubby grills them for an easy 15 minute meal.

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I’m been experimenting with homemade sandwich thins. This was my second batch and they were great. I make them with 5 minute artisan dough in a shoe box. Refer to Artisan dough 101 for measuring and mixing tips.

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