Jake's Backyard Burgers by Jackie

Ingredients: 
2 lbs Ground Beef
1 tsp Garlic Salt
1 1/2 tsp Onion powder
1 tsp black pepper
1 tsp Garlic Powder
1 1/2  tbs Worcestershire sauce
                 
Assembly:
Mix all ingredients in large bowl.  Divide mixture into 8 (1/2 c.) portions. 
Press into 8 burger patties.  Lay flat on a lined baking sheet.  Flash freeze. 
Place frozen patties into Ziploc freezer bag.  Place buns into Ziploc freezer bag. 

This pic is from different burgers I made.  Forgot to take photo of this recipe, so I thought this would suffice for now.  LOL!

Serving Day:
Thaw completely or cook from frozen.  Grill until done to your liking.  Enjoy! 

Backyard Burgers *Freezer to Table*

Ingredients: 
2 1/2 lbs Ground Beef
1 tsp Garlic Salt
1 1/2 tsp Onion powder
1 tsp black pepper
1 tsp Garlic Powder
1 1/2  tbs Worcestershire sauce (I use the famous Lea & Perrins sauce that is an original 19th century recipe)
                 

Assembly:
Mix all of the ingredients together. Roll the ground beef into a ball and then flatten each patty with an indent in the middle of each one. It cooks more even with a indentation in the middle of the patty.

Serving Day:
FIRE UP THE GRILL! Once your grill is nice and hot. Cook your burgers to an internal temperature of 165 and get ready for a mouth watering burger. Throw all of your favorite toppings on and enjoy.

Seasoned Hamburger Patties by Amy

Ingredients:
1 pound of lean ground beef
1 egg
1/2 to 3/4 cup of plain bread crumbs
1 teaspoon of mixed seasoning (I used Steak 'N Chop seasoning by Weber - ingredients are sea salt, garlic and onion spices and sugar.)

Assembly:
1. In a large bowl, mix all four ingredients with your clean hands. It's very therapeutic.
2. Grab a handful of the mixture, form into a ball and shape into a patty. I used a patty maker for uniformity.
3. Put wax/parchment paper between patties and place in a freezer bag. Freeze.

Serving Day:
1. Remove patties from the freezer and completely thaw.
2. Find the grill master in your family and grill the patties!
3. Put your favorite fixings on this mouth watering hamburger patty!

Ranch Burgers by Jen (Re-Run)

http://freezerfriendz.blogspot.com/2013/08/cheesy-ranch-quarter-pounders-by-jackie.html

Ingredients:
2 lb. lean ground beef
4 tbsp. dry Ranch dressing mix
3/4-1 c. shredded cheddar cheese
8 hamburger buns

Assembly:
Mix all ingredients in large bowl. 
Divide mixture into 8 (1/2 c.) portions.  
Press into 8 burger patties.

Lay flat on a lined baking sheet. 
Flash freeze.  
Place frozen patties into Ziploc freezer bag. 
Place buns into Ziploc freezer bag.

Serving Day:
Thaw completely or cook from frozen. 
Grill until done to your liking.  Enjoy! 

Monterey Burgers by Wendy

Ingredients:
1 med onion
2 lbs. ground round
4 Tbsp. (or 1/4 cup) barbecue sauce
1 tsp. salt
1/2 tsp. pepper
1/2 lb. (or 2 cups) shredded Monterrey Jack cheese
8 hamburger buns

Assembly:
Finely chop onion. Combine onion, ground round, barbecue sauce, cheese, salt and pepper in bowl; mix well. Divide mixture into 8 equal portions. Form each portion into a flat patty.
Place 2 levels of 4 patties each on freezer paper or wax paper. Place in gallon size plastic resealable freezer bag. Lay flat in freezer to freeze.

Serving Day:
Heat in pan or on grill over medium-high heat, turning once, until done: 5 minutes per side for well done. Serve on hamburger buns.

Cheesy Ranch Quarter Pounders by Jackie

Ingredients:
2 lb. lean ground beef
4 tbsp. dry Ranch dressing mix
3/4 c. shredded cheddar cheese
8 hamburger buns

Assembly:
Mix all ingredients in large bowl.  Divide mixture into 8 (1/2 c.) portions. 
Press into 8 burger patties. 

Lay flat on a lined baking sheet.  Flash freeze. 
Place frozen patties into Ziploc freezer bag.  Place buns into Ziploc freezer bag. 

Serving Day:
Thaw completely or cook from frozen.  Grill until done to your liking.  Enjoy! 

Barbequed Burgers by Jen

*adapted from Kraftfoods.com

Ingredients:
2 lb. lean ground beef
1 cup Barbecue Sauce, divided
1/2 cup dry bread crumbs
1 egg
8 slices of American cheese
8 hamburger buns, split

Assembly:
Mix meat, 4 Tbsp. barbecue sauce, bread crumbs and egg just until blended; shape into 8 (1/2-inch-thick) patties. Freeze in large Ziploc bag or cook right away. 

Serving Day:
Thaw completely.  Then Broil or Grill (see below)

Broil, 6 inches from heat, 4 min. on each side. Brush with half the remaining barbecue sauce; broil 1 to 2 min. or until burgers are done (160°F), turning and brushing occasionally with remaining barbecue sauce. Top with cheese if desired; broil 1 min. or until melted.

OR

Preheat grill to medium-high heat.  Place patties on grill; Cook these burgers with indirect heat. Cover grill with lid. Grill 4 to 6 min. on each side or until burgers are cooked through (160°F), brushing with remaining barbecue sauce during last 2 min. of grilling time. Top with cheese if desired.



Here are a few backyard BBQ tips on grilling burgers:

•Make sure the grill is the appropriate temperature Medium-low to medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside. Keep the lid closed while cooking; it shortens cooking time and keeps burgers moist.
•Always clean and oil the grill grate This prevents burgers from sticking, extends the life of your grate, and helps put those beautiful grill marks on your patties.
•Cook burgers properly: cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry). For an accurate reading, insert the thermometer into the patty horizontally

Lipton Onion Burgers by Jackie

*adapted from recipe on box of Lipton Onion Soup Mix

Ingredients:(for 8 hamburger patties)
2 lbs fresh ground beef
1 packet Lipton Recipe Secrets Onion Soup Mix *see recipe below for homemade mix option
1/2 water
8 hamburger buns
Cheese, lettuce, tomato - whatever you like on your own burgers

Assembly:
1. Combine beef, water and seasoning packet in a large mixing bowl.
2. Use your mixer on low to mix ingredients thoroughly.
3. Lay out a pieces of wax paper (or parchment paper) on a cookie sheet.
4. Scoop eight 1/2 cup portions of the beef mixture.  Form into patties and place on lined cookie sheet.
5. Place cookie sheet of burgers into freezer to flash freeze.
6. When frozen solid, remove burgers from cookie sheet and place into a gallon size Ziploc freezer bag.

Serving Day:
Thaw patties completely.
Grill or broil.
To broil, put on greased broiler pan for about 6-7 minutes on each side.
To grill, cook over medium heat for 20 minutes or until cooked to your liking.
Add cheese, lettuce, tomato, mayo, or whatever you like on your burger!
Enjoy!

Dry Onion Soup Mix

★★★★★

Soups

Prep 5 m ∙ Cook 5 m ∙ Makes 4

Ingredients

• 1/4 cup dried onion flakes
• 2 tablespoons low-sodium beef bouillon granules
• 1/4 teaspoon onion powder
• 1/4 teaspoon parsley flakes
• 1/8 teaspoon celery seed
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper

Directions

1. Stir the onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Use as substitute for a 1-ounce envelope of dry onion soup mix.

Nutritional Info

Calories: 34 kcal 2%
Fat: 1.1 g 2%
Carbs: 4.5g 1%
Protein: 1.6 g 3%
Cholesterol: < 1 mg < 1%
Sodium: 81 mg 3%

Sent from Paprika Recipe Manager

Mozzarella Beef Burgers by Jen

Ingredients:
2 lb. ground beef
1 cup mozzarella cheese
1 cup bread crumbs
1/2 cup barbecue sauce, divided
8 hamburger buns

Assembly:
Mix meat, cheese, bread crumbs and 2 Tbsp. of the barbecue sauce. Shape into patties.  Wrap each burger in parchment paper or wax paper separately then place in gallon Ziploc bag before freezing for easy storage and serving.

Serving Day:
Thaw.  Preheat grill to medium-high heat.  Remove parchment paper, then place patties on grill; cover grill with lid. Grill 4 to 6 min. on each side or until burgers are cooked through (160°F), brushing with remaining 2 Tbsp. barbecue sauce during last 2 min. of grilling time. Fill buns with burgers and lettuce, if desired.

Polynesian Turkey Burgers by Tish

**Submitted by Tish from the 30 Day Gourmet Freezer meal site!**
Servings: 6 (8 if you make the burgers smaller)

Ingredients:
1 1/2 pounds of ground turkey (I use the 93% lean, not the 99% lean so they will stay more moist during cooking)
1 cup plain bread crumbs
1 T. soy sauce
1/4 tsp. ground black pepper
1/4 tsp. garlic powder (NOT garlic salt - it would be too salty with the soy sauce)
1/2 tsp. ground ginger
1 cup of sweet and sour sauce (divided)
1 cup of crushed pineapple, DRAINED

Assembly: Combine turkey, bread crumbs, soy sauce, spices, and 1/4 cup of the sweet and sour sauce. Shape into 6-8 burgers.
For sauce: combine 3/4 cup of sweet and sour sauce with the 1 cup of drained, crushed pineapple.

Freezing: 1. Freezer raw burgers in Ziploc freezer bag to cook later OR 2. Cook burgers on grill, stovetop, or broiler and cool completely before placing into freezer bags.
Sauce: pour into a quart size freezer bag and label and freeze with burgers

Serving: Thaw burgers and sauce and cook OR warm the already cooked burgers. Warm the sauce on the stovetop or the microwave. Serve with or without sauce on top.

The kids can always add a piece of cheese and ketchup and skip the sauce if they want.

****I recommend grilling the burgers SLOWLY over LOW heat to help maintain their moisture****
ENJOY!

Lipton Onion Burgers by Debbie

*Recipe taken from the Lipton Onion Soup package.*

Ingredients:
2 pounds ground beef
1/2 cup water
1 envelope onion soup mix

Assembly:
Combine all of the above ingredients and mix well. Shape into 8 patties. You may freeze the patties at this point, or cook them.

Serving Day:
Thaw the burgers completely. Grill or broil until done. Enjoy!

Lipton Gourmet Burgers by Mags

Ingredients (for 8 hamburger patties):

• 2 lbs fresh ground beef
• 1 packet Lipton Recipe Secrets Onion Soup Mix
• 1/2 water
• 1 tablespoon flour
• 8 hamburger buns
• Cheese, lettuce, tomato - whatever you like on your own burgers

Assembly:

1. Combine all ingredients in a large mixing bowl.
2. Use your mixer on low to mix ingredients thoroughly.
3. Lay out four 6"-wide (approximately) pieces of wax paper (or parchment paper).
4. Scoop two mounds of mixture onto each sheet (about 1/2" apart). Use up all of your ground beef mixture making each mound an even amount.
5. Lay out four more 6"-wide sheets of wax paper over the top and press down to form patties.
6. Slide in each wax layer into a Ziploc freezer bag. You can fit all 8 patties in one gallon-size Zip-loc.

Serving Day:

• Thaw patties completely.
• Grill or Broil. To broil, put on greased broiler pan for about 6-7 minutes on each side.

Add cheese, lettuce, tomato, mayo, or whatever you like on your burger! Enjoy!

:) Mags

Tish's Pocket Burgers

For this recipe I divided the meat into 3 pizza burger patties and 3 BBQ cheddar patties but you can do all of one kind. So to do all of one kind (ie. 6 patties) use 1 1/2 lbs of beef. Otherwise use 3/4 lb to make 3 of each kind.

Pizza Burgers - 3 patties (4 if you make small patties)
Ingredients:
3/4 lb. ground beef (don't use super lean or they get too dry)
Salt and black pepper to taste
1/4 tsp of garlic powder
1/4 tsp onion powder
1/4 - 1/2 tsp of oregano
small can of tomato sauce/pizza sauce
2-4 oz small pepperoni, cut into small bits (you could use browned Italian sausage, onions, mushrooms, or any pizza topping you like - just don't put too much or it will squish out)
4 oz. shredded mozzarella cheese
3 - 4 hamburger buns

Assembly
Season beef with seasonings. Shape into patty with shallow well in middle of patty for the fillings. Spread small amount of sauce onto patty then add small amt. of toppings. Take a small amount of beef and place over filling and seal edges. Then place into freezer bags and freeze.

Cooking
On day of cooking, thaw patties completely. Then you can grill, pan fry, or broil then to your desired doneness. Just remember not to flatten them with a spatula or the filling will ooze out!

BBQ Cheddar Burgers - 3 patties or 4 if you make them smaller
Ingredients:
3/4 lb. of ground beef (not too lean or they dry out)
salt and pepper to taste
1/4 t. garlic powder
1/4 t. onion powder
chili powder to taste (I used about 1-2 tbsp of dark chili powder)
BBQ sauce
4 oz. shredded cheddar cheese (you can use any shredded cheese you like)
3-4 hamburger buns

Assembly
Season beef with seasonings. Shape into patties with shallow well in the middle. Spread small amt. of BBQ sauce onto patty and add cheese. Place small amount of beef over toppings and seal edges. Place into freezer bags and freeze.

Cooking
On day of cooking, thaw completely and grill, pan fry or broil to desired doneness. Remember not to flatten them with spatula or the filling will ooze out.

Yields 6 patties