Speedy Beef Sloppy Woes

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No more ‘woe is me’ dinner dilemma — with Big Batch Beef in the freezer, it’s so easy to get a good-for-you super speedy weeknight meal! For singles in the kitchen, just divide ingredients by 4: 1/2 cup Big Batch Beef, 1/4 can of the pizza sauce, 1/3 cup frozen veggies, 1/2 tsp Worcestershire and a tablespoon of water. As a pantry staple, make up some Big Batch Beef for the first year college student in your life so you’re sure they start off eating right.
15 Minutes

4 Servings

2 cups (500 mL) frozen Big Batch Beef (recipe follows)
1 can, (7.5 fl oz/213 mL) pizza sauce
1 ½ cups (375 mL) frozen mixed vegetables
2 tsp (10 mL) Worcestershire sauce
4 hamburger buns or baked potatoes

Combine frozen Big Batch Beef, pizza sauce, frozen vegetables, Worcestershire sauce and 1/4 cup (50 mL) water in large heavy saucepan.
Cover and simmer cook over medium heat, stirring occasionally, until hot, about 10 to 15 minutes. Use to top 4 toasted hamburger buns or baked potatoes.
Big Batch Beef: Cook 4 lb (2 kg) Lean or Extra Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain, and return to pot. Add 4 EACH onion and cloves garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is just firm, about 1 hour. Loosen into chunks; scoop meal-sized portions into freezer bags. Freeze for up to 3 months.
Cook’s Notes: Use the food processor to mince the onions and garlic in a snap. Pulse quartered onions and peeled garlic cloves a few times to mince.

Speedy Baked Potatoes: Pierce 4 large scrubbed potatoes all over with a fork. Microwave-bake for 7 to 8 minutes on high power; removed from microwave, wrap potatoes in foil and let stand 5 minutes to complete cooking.
High in fibre (17% DV), excellent source of iron (33% DV) and zinc (53% DV), 22% DV sodium.

Scratch Big Batch Beef

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Scratch Big Batch Beef is not only a speedy supper solution, it’s a nutrition bonus too – stir in a scoop as an easy way to enrich soups, spaghetti sauces and more. Add in some diced sweet pepper or grated carrot along with the onions and garlic as an easy way to sneak in more veggie content.
25 Minutes

10 Cups

4 lb (2 kg) Extra-Lean or Lean Ground Beef or Lean Ground Sirloin, Chuck or Round
4 EACH onions and cloves garlic, minced

Cook ground beef in Dutch oven over medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain, and return to pot. Add onion and garlic simmer for 12 to 15 minutes until vegetables are softened.
Spread mixture in a single layer on several foil or parchment paper-lined baking trays; freeze just until meat is firm, about 1 hour.
Loosen beef mixture into chunks; scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Cook’s Notes: You can simplify Big Batch Beef by using the food processor to mince the onions and garlic – just pulse quartered onions and peeled garlic cloves a few times to mince.
Excellent source of iron (4 mg, 28% DV), zinc (9 mg, 96% DV).

So Simple Big Batch Beef

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Cook up and stash a batch of Big Batch Beef in the freezer for lots of speedy So Simple scratch-dinners.
10 Minutes

10 cups (2.5 L) servings

4 lb (2 kg) Lean or Extra Lean Ground Sirloin*
1 pouch, Lipton Onion or Onion Roasted Garlic Soup Mix

Thoroughly cook ground beef with Lipton Onion Soup Mix in deep skillet on medium-high heat for 9 to 10 minutes, breaking up into small chunks with back of spoon or potato masher, until browned. Drain.
Spread mixture in single layer on several foil-lined baking trays; cover loosely with plastic wrap and freeze until meat is firm (about 1 hour).
Loosen frozen beef, breaking into small chunks; scoop meal-sized portions into freezer bags or sealable containers.
*Other Options: Lean or Extra Lean Ground Beef, Lean Ground Chuck or Extra Lean Ground Round.

Excellent source of iron (25% DV), Vitamin B12 (174% DV) and zinc (90% DV), 16% DV sodium.

Chunky Beef Chili

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Cook large batches of this chili recipe and freeze in family-sized portions for use within 2 or 3 months. For a quick meal, defrost and reheat on the stove or in the microwave for a hearty beef chili in minutes.
30 Minutes

8 – 10 Servings

2 lb (1 kg) Beef Cross Rib or Blade Simmering Steak, Stewing Cubes OR Sirloin Tip or Round Marinating Steak, cut into 3/4 inch (2 cm) cubes
2 onions, chopped
2 sweet green peppers, chopped
4 14 oz (398 mL) cans chili-style stewed tomatoes
2 14 oz (398 mL) cans kidney beans, drained and rinsed
1 ½ cup (375 mL) rice
2 tbsp (30 mL) cocoa powder

Brown beef in batches in lightly oiled Dutch oven or large heavy pot. Add onions and peppers to pot and cook for 5 minutes or until softened, adding more oil if necessary.
Add 3 cups (750 mL) water, tomatoes, beans, rice and cocoa powder to the pot; return meat to the pot. Bring to a simmer.
Cover and simmer over low heat for 1-1/2 hours or until meat is tender.

Time Saver: You can make this chili in 20 to 30 minutes by substituting Lean or Extra Lean Ground Beef Sirloin or Chuck (or Lean/Extra Lean Ground Beef)for the beef cuts.

Speedy Spaghetti Sauce

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With Big Batch Beef in the freezer, made-from-scratch meat sauce has never been so quick to make!
15 Minutes

6 Servings

1 ½ cup (375 mL) diced vegetables (such as carrot, zucchini, celery, sweet peppers)
2 cups (500 mL) frozen Big Batch Beef
2 cans (19 oz/540 mL) Italian-style tomatoes
1 can (5-1/2 oz/156 mL) tomato paste

Pan-fry diced vegetables in saucepan in a splash of olive oil.
Stir in Big Batch Beef, tomatoes and tomato paste, breaking up tomatoes with back of spoon.
Big Batch Beef: Cook 4 lb (2 kg) Extra Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Super Simple Speedy Spaghetti Sauce: Stir in a scoop of frozen Big Batch Beef into your favourite prepared tomato sauce to fortify your pasta dish with beef’s iron and zinc! Just heat and serve over your favourite steamy pasta.
3 mg iron (23% DV), 3.4 mg zinc (38% DV).

Traditional Braised Beef Stew

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What could be more satisfying than a big bowl of hearty stew? One Traditional Braised Beef Stew recipe makes a big batch so there is plenty for company or you can tuck some in the freezer for later.
90 Minutes

8 Servings

2 tbsp (30 mL) olive or vegetable oil
2 lb (1 kg) Stewing Beef Cubes
¼ cup (50 mL) all-purpose flour
2 garlic cloves, minced
1 large onion, cut lengthwise into eighths
1 cup (250 mL) beef stock
28 oz (796 mL) can diced plum tomatoes
2 tbsp (30 mL) Worcestershire sauce
2 tbsp (30 mL) balsamic vinegar
1 tsp (5 mL) dried thyme (or 4-5 sprigs of fresh thyme)
1 bay leaf
½ tsp (2 mL) EACH salt and pepper
2 carrots, cut into 1-inch (2.5 cm) chunks
½ lb (250 g) scrubbed mini potatoes, quartered
Chopped fresh parsley

Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot. Brown meat in 4 batches. Set beef aside; sprinkle with flour.
Add garlic and onion to pot; cook 3 to 4 minutes until just softened, adding more oil if necessary. Stir in broth, scraping up browned bits from the bottom. Add reserved beef, tomatoes, Worcestershire sauce, vinegar, thyme, salt, pepper and bay leaf. Bring to a simmer.
Simmer covered, on stove-top or in 325°F (160°C) oven for 1 hour until beef is fork tender. Add vegetables; cook 30 to 40 minutes or until vegetables are tender. Remove and discard bay leaf. Garnish each serving with some chopped parsley.
Slow-cooker Version: After Step 2, transfer mixture with carrots and potatoes to 24-cup (6 L) slow-cooker. Cook, covered, on LOW for 8 hours.
Beef Stew Provençal Version: Add 8 oz (250 g) button mushrooms when cooking garlic and onions. Substitute dry red wine for stock. Use thyme (as above) or substitute herbes de Provençe for thyme. Instead of potatoes and carrots, use 2 cups (500 mL) cut green beans and 1/2 cup (125 mL) black olives (pitted and halved).

An excellent source of Iron (28% RDI) and Zinc (76% RDI).

Stuffed Beef Cabbage Rolls

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Satisfying casseroles like this recipe for Stuffed Beef Cabbage Rolls are always a welcome choice when planning make-ahead meals for the freezer.
60 Minutes

6 Servings

1 medium head green cabbage, cored (approx. 3 lb/1.5 kg)
4 tsp (20 mL) vegetable oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 tsp (5 mL) paprika
1 ½ cup (375 mL) cooked rice
1 lb (500 mL) Lean or Extra Lean Ground Beef Sirloin or Round*
1 tsp (5 mL) salt (approx.)
½ tsp (2 mL) freshly ground black pepper (approx.)
1 can (28 oz/796 mL) plum tomatoes, including juice
2 tsp (10 mL) packed brown sugar

Cook cabbage in large pot of boiling salted water for 5 to 6 minutes or until leaves are softened. Drain and rinse under cold water, carefully separating 12 leaves. Using knife, trim coarse veins from leaves. If inner cabbage leaves are not softened, blanch cabbage again in boiling water to soften leaves.
Heat oil in large saucepan over medium heat. Cook onion, garlic and paprika, stirring often, for 5 minutes or until softened. In bowl, combine half of the onion mixture with rice, beef, salt and pepper; mix well. To make tomato sauce, purée tomatoes including juice and brown sugar in food processor. Add to remaining onion mixture in saucepan; bring to boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Season to taste.
Spoon 1/4 cup (50 mL) beef mixture onto each cabbage leaf just above stem. Fold ends and sides over filling; roll up. Spoon half of the tomato sauce into a 9 x 13 inch (23 x 33 cm) baking dish. Layer with rolls; top with remaining tomato sauce. Bake, covered, in 350°F (180°C) oven for 1 to 1 1/4 hours or until rolls are tender.
*Other Options: Lean Ground Beef Chuck, Lean/Extra Lean Ground Beef

Make Ahead: Cooked cabbage rolls can be frozen for up to two months. Thaw in refrigerator overnight; bake as directed, adding 15 to 20 minutes. You can freeze as a whole casserole or divide and freeze in individual portion sizes.
Adapted from: 300 Best Comfort Food Recipes by Johanna Burkhard (2002)
A good source of Iron (19% RDI) and an excellent source of Zinc (46% RDI).

Thai Beef Meatballs

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To serve this recipe as elegant hors d’oeuvres, skewer each meatball with picks made from cleaned stalks of lemon grass. Serve on a platter with purchased Thai chili or sweet and sour sauce in a small bowl for dipping. Make Ahead Tip: Cooked meatballs can be frozen for up to 3 months and reheated in microwave to serve.
15 Minutes

23 Servings

2 lb (1 kg) Lean Ground Beef Sirloin or Round or Lean Ground Beef
1 cup (250 mL) dry bread crumbs
¼ cup (50 mL) unsweetened canned coconut milk
1 egg
3 tbsp (45 mL) sweetened dessicated coconut
3 tbsp (45 mL) soy sauce
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) minced ginger root
2 tbsp (30 mL) minced green onions
2 tbsp (30 mL) minced cloves garlic
¼ tsp (1 mL) salt and pepper

Combine beef, bread crumbs, coconut milk, egg, coconut, soy sauce, vinegar, ginger root, green onions, garlic, salt and pepper in large bowl; mix lightly but thoroughly.
Using 1 tbsp (15 mL) measure, shape into 1-inch (2.5 cm) balls. Place in single layer on lightly oiled, foil-lined baking trays.
Cook in 400°F (200°C) oven for 15 to 20 minutes or until completely cooked and digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).

Source of iron (8% DV), good source of zinc (21% DV), 7% DV sodium.

Barbecue Beef Hand Pies

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Reminiscent of Jamaican patties or Spanish empanadas, these hand-held pies are the perfect after-school snack, lunch or light dinner.
15 Minutes

8 Servings

1 ½ cups (375 mL) Big-Batch Beef (see below), microwave-thawed
½ cup (125 mL) Kraft Original BBQ Sauce
1 pkg (400 g) ready-to-use refrigerated pie crusts (2 crusts)
½ cup (125 mL) Kraft Tex Mex Shredded Cheese

Heat oven to 425°F. Combine Big-Batch Beef and barbecue sauce.
Unroll 1 pie crust and lay out flat; cut into quarters. Spoon 1/4 cup (50 mL) of the beef mixture onto each quarter of crust; sprinkle with 1 tbsp (15 mL) cheese. Fold each dough piece lengthwise in half; crimp edges with fork to seal. Repeat with remaining crust, beef mixture and cheese.
Place pies on parchment paper or foil covered rimmed baking sheet. Bake 12 to 15 minutes or until golden brown.
Big Batch Beef: Cook 4 lb (2 kg) Lean or Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 to 15 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Drain and spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Substitute Prepare using Bull’s Eye Barbecue Sauce.
For more beef recipes brought to you from Kraft Canada, click here.

Beef Empanadas De Picadillo

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Serve as a tapas course or make larger-sized versions for a main course. You can skip the pastry in this recipe and enjoy this Spanish-style ground beef as a filling in taco shells or as a topping for baked potatoes or rice.
10 Minutes

8 Main course servings

2 garlic cloves, minced
1 onion, minced
½ sweet red or green pepper, finely diced
1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin or Round*
1 cup (250 mL) salsa
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
¾ cup (175 mL) sliced green olives (chopped if making tapas-sized empañadas)
½ cup (125 mL) raisins
Salt and pepper
4 frozen pie shells, thawed
1 egg, lightly beaten

Cook garlic, onion, diced pepper and ground beef in a large skillet using medium heat, stirring occasionally for 8 to 10 minutes until beef is browned and completely cooked. Drain if necessary.
Add salsa, chili powder and cumin; reduce heat to medium-low and simmer 3 to 4 minutes. Remove from heat; stir in olives and raisins. Season to taste and cool completely.
Cut each pie shell in half to make main course empanadas. Form each of the 8 pastry pieces into a ball; roll out each into a 7-inch (18 cm) round. Use 1/2 cup (125 mL) ground beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper or foil-lined baking sheet; prick and brush each with beaten egg. Bake in 425°F (220°C) oven for 10 to 15 minutes or until golden brown.
*Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef
Tapa-sized Empanadas: To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.

Make Ahead: freeze unbaked empanadas in sealed container for up to 1 month; bake from frozen in a 350°F (180°C) oven for 20 to 25 minutes. To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.

Asian Beef and Bean Stir-Fry

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For a speedy second meal from this recipe, double the batch of the cooked ground beef mixture and freeze in sealed container for up to 3 months. To prepare the meal from the frozen cooked ground beef mixture, just thaw and cook with the green beans and red pepper as outlined below.
20 Minutes

6 Main Servings

1 lb (500 g) Lean Ground Beef Sirloin, Round or Chuck or Lean Ground Beef
2 green onions, sliced
2 cloves garlic, minced
1 ½ tsp (7 mL) minced ginger root
1 carrot, grated
⅓ cup (75 mL) drained chopped water chestnuts
2 ½ tbsp (35 mL) hoisin sauce
2 tbsp (30 mL) soy sauce
½ tsp (2 mL) pepper
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) vegetable oil
3 cup (750 mL) trimmed cut green beans
1 sweet red pepper, sliced
Chopped roasted peanuts (optional)

Cook beef in nonstick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan with meat and cook, stirring over medium heat until combined and slightly thickened. Set aside.
In separate large nonstick skillet heat vegetable oil over medium-high heat. Add beans and red pepper; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add the reserved cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired).

Makes: 2 suppers of 6 main course or 12 starter courses servings.
An excellent source of iron (28% DV) and zinc (79% DV), 43% DV sodium.

Beef Cheeseburger Mini Meat Loaves

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Bring kids to the table with this recipe for Beef Cheeseburger Mini Meat Loaves. Kids love the fast food flavours. You love that they’re getting the goodness of lean Canadian beef. These cook much faster than regular meat loaf, bringing new meaning to the term fast food.
30 Minutes

6 Servings (2 meat loaves per)

1 ½ lb (750 g) Extra Lean or Lean Ground Round or Chuck*
1 egg, beaten
1 cup (250 mL) shredded Canadian Cheddar cheese
⅓ cup (75 mL) finely shredded onion (1 small)
¼ cup (50 mL) dry bread crumbs
2 tbsp (30 mL) EACH burger relish and prepared mustard
¼ tsp (1 mL) EACH salt and pepper
½ cup (125 mL) ketchup

Combine beef, egg, 1/2 cup (125 mL) of the cheese, onion, bread crumbs, relish, mustard, salt and pepper. Mix lightly but thoroughly to blend.
Lightly spray 12 muffin or custard cups with cooking spray. Divide mixture among cups; make indentation in centre of each with back of spoon. Fill indentations with ketchup. Sprinkle each with remaining cheese, dividing equally.
Bake in 375°F (190°C) oven for 25 to 30 minutes or until digital rapid-read thermometer inserted into meat portion of EACH reads 160°F (71°C).

*Other Options: Or use Lean Ground Beef Sirloin or any other Lean or Extra Lean Ground Beef
Bright Idea: You can grate the onion so kids don’t come across any “unpleasant bits” they want to pick out.
Make Ahead Tip: For a wholesome meal that is ready when you are, make ahead and freeze some mini meat loaves. Wrap each cooled meat loaf separately in plastic wrap or foil; freeze for up to 3 months. Thaw and heat in microwave in just minutes.
Good source of iron (19% DV) and excellent source of zinc (67% DV), 25 % DV sodium.

Warm Greek Sandwiches and Mini Beef Burgers

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Here’s how to get a simple kid’s meal and a more adventurous parent-meal from one basic recipe. Make up a flavourful ground beef base mixture and then split the batch in two — use one half for kid-friendly Mini Beef Burgers and the other half to make Warm Greek Sandwiches. While the beef burgers cook, the sandwiches are quickly pulled together.
5 Minutes

4 sandwiches, 15 burgers servings

1 ¼ lb (625 g) Lean Ground Beef Sirloin, Round or Chuck*
¼ cup (50 mL) Worcestershire sauce
2 green onions, thinly sliced
1 carrot, finely grated
1 tbsp (15 mL) wheat germ
¼ tsp (1 mL) pepper

Combine beef, Worcestershire sauce, onions, carrot, wheat germ and pepper in a bowl. Divide mixture into 2 equal portions. Use half the mixture to make Warm Greek Sandwiches and the other half to make Mini-Burgers.
Warm Greek Sandwiches: Cook half the ground beef mixture in large non-stick skillet over medium-high heat, breaking up meat with back of spoon, for 10 minutes or until thoroughly cooked. Remove from heat; drain and toss with 1/4 cup (50 mL) calorie reduced Greek vinaigrette dressing. Divide among 4 warm whole wheat pitas. Top with some shredded iceberg lettuce, diced tomato, sliced red onion and crumbled feta cheese.
Mini-Burgers: Form half the ground beef mixture into fifteen patties, using 1 tbsp (15 mL) for each patty to make 3/4 inch (2 cm) thick patties. Bake on foil-lined baking tray in a preheated 400°F (200°C) oven for about 12 minutes or until digital thermometer inserted into several patties reads 160°F (71°C). Cut 5 hot dog buns into thirds and tuck a patty into each third. Note: Any extra patties can be frozen for up to 3 months.

*Other Options: Lean Ground Beef
Per Mini-Burger (with bun): 74 Calories, 4 g protein, 2 g fat, 9 g carbohydrate, 120 mg sodium (5% DV). Source of iron (6% DV) and zinc (9% DV).

Mini Beef Mushroom Burgers

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By adding diced mushrooms to the meat, these burgers stay juicy even when made with Extra Lean Ground Beef. Dress burgers with low-fat toppings such as shredded lettuce and sliced tomatoes to keep them lean and wholesome.
20 Minutes

16 burger patties

1 lb (500 g) Extra Lean Ground Beef Sirloin or Round*
1 egg, beaten
¼ cup (50 mL) EACH dry bread crumbs and finely chopped mushrooms
1 medium onion, finely diced
3 cloves garlic, minced
1 tsp (5 mL) EACH dried oregano and basil
¼ tsp (1 mL) pepper
16 whole wheat dinner rolls

Combine ground beef, egg, breadcrumbs, mushrooms, onion, garlic, oregano, basil and pepper. Mix lightly; shape beef mixture lightly into sixteen ½-inch (1 cm) thick patties, about 1 oz of meat, per patty. Place on parchment-lined baking sheet. (Make-ahead: Cover and refrigerate for up to 1 day or over-wrap and freeze for up to 1 month.)
Cook burgers in 375°F (190°C) oven, until digital rapid-read thermometer inserted sideways into centre of each patty reads at least 160°F (71°C), about 25 minutes.
Tuck patties into dinner rolls.

For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
*Other options: Extra Lean Ground Beef, Lean Ground Beef Sirloin or Chuck, Lean Ground Beef
Good source of iron (20% DV), excellent source of zinc (59% DV)

Make-Ahead Homemade Beef Burgers

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After stocking these yummy Make-Ahead Homemade beef burgers in the freezer, you may never go back to thin, pre-made frozen patties. This beef burger recipe works well for meatballs too!

16 Burgers, 120 Meatballs servings

4 lb (2 kg) Lean/Extra Lean Ground Beef Sirloin or Round*
1 cup (250 mL) dry breadcrumbs
1 cup (250 mL) minced onion
4 lightly beaten eggs

Lightly combine all ingredients, seasoning with salt and pepper.
Gently form into sixteen 3/4 inch (2 cm)-thick patties. Place patties in a single layer onto several plastic wrap-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm (1 to 2 hours). Wrap patties tightly in heavy foil or place them into freezer bags and freeze for up to 3 months.
Thaw in refrigerator overnight to cook or cook from frozen. To cook frozen patties: grill over medium-high heat on a lightly oiled grill, in closed barbecue for 10 to 12 minutes per side, testing doneness with a digital rapid-read thermometer inserted sideways into centre of each patty until thermometer reads 160°F (71°C), regardless of meat colour.

Make-Ahead Meatballs: Form burger mixture into 1-inch (2.5 cm) meatballs. Bake on lightly oiled foil-lined baking tray in 400°F (200°C) oven for 15 minutes, until digital rapid-read thermometer inserted into centre of several meatballs reads at least 160°F (71°C). Place cooked meatballs in a single layer onto several foil-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm (about 1 hour). Place meatballs into freezer bags; freeze for up to 3 months. Thaw cooked meatballs in the fridge or microwave before using. Heat in your favourite pasta sauce or in the microwave.
*Other Options: Lean Ground Chuck, Extra Lean/Lean Ground Beef