Summer burgers are the best when there’s little or no prep work. How about a new twist on plain burgers? We’ve flavored our local beef with two heaping tablespoons of homemade ranch dry mix, which is easy and fabulous for French Dip sandwiches. Throw in a couple handfuls of cheese and your mouth should be watering. We love how easy and fresh these taste pulled from the freezer. Thaw them twenty-four hours and take them camping, hiking, picnicing or potlucking. You won’t be sorry you invested about ten minutes in prep work like this tutorial.
- 2 pounds lean beef or turkey
- 2 cups shredded cheese (we like sharp)
- 2 heaping tablespoons of homemade ranch or store-bought dry mix
- Mix all the ingredients well with your kitchen aid mixer and paddle attachment. Shape into 8 patties and freeze in a gallon size freezer bag or divide among two quart size freezer bags. Layer sheets of wax paper or foil in between while stacking. Squeeze air out and freeze.Thaw 24 hours.
- Cooking day: Grill or broil on medium high until done and juices run clear. Place a slice of cheese on top if desired and top burger with your favorite toppings.
ummer burger? This is linked to Tasty Tuesday