Make-Ahead Homemade Beef Burgers

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mayo 4, 2015

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!

  • Prep: 20 mins
  • Cook: 20 mins

  • 20 mins

    20 mins

    40 mins

  • Productos: 16 Burgers, 120 Meatballs servings

Instrucciones

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

Ingredientes

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

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