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:
- Combine all the ingredients except the beef in a large mixing bowl for stand mixer.
- Add beef on top and mix using stir mode for about a minute only until the spices and cheese are distributed.
- Form 10 to 12 patties by hand.
- Layer between sheets of wax paper. Place at an angle in a labeled quart size freezer bag.
- Freeze until solid.
- 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?