Who wants a plain Jane burger when you can have a smokin’ Jack burger? Seasoned with monterey jack cheese, liquid smoke, minced onions, garlic and cumin, what could go wrong? Oh my, the flavor explodes with the secret ingredient, liquid smoke. It’s a party in your mouth kind of burger. Summer at the beach house,  freezer style.

• 2 to 2 -1/2 pounds lean ground beef {feel free to sub your favorite meat}
• 1/4 cup finely minced onion {use a blender or processor if you can’t chop finely by hand}
• 1 cup Monterey Jack Cheese or Colby Jack Cheese, shredded
• 1 tablespoon liquid smoke {found in the BBQ aisle}
• 1 Tablespoon Worcestershire sauce
• 1  Tablespoon cumin
• 1 teaspoon garlic powder
• 1/4 cup chopped cilantro

Directions:

1. Combine all the ingredients except the beef in a large mixing bowl for stand mixer.
2. Add beef on top and mix using stir mode for about a minute only until the spices and cheese are distributed.
3. Form 10 to 12 patties by hand.
4. Layer between sheets of wax paper.  Place at an angle in a labeled quart size freezer bag.
5. Freeze until solid.
6. Thaw 24 hours prior to  cooking day and grill until done.

Do you think it could be an easier to thaw and grill an awesome hamburger?