Juicy Beef Burgers

It's barbecue season!

Instead of buying frozen burgers, why not make your own large batch and freeze them?

I used half lean ground beef and half regular ground beef - this keeps the burgers from drying out as they cook. Your burgers will shrink slightly so I recommend making them 1/2" bigger than your bun.

Grilling time will depend on the thickness of your burgers and of course your desired doneness. I get 20 burgers out of this recipe but you can make your burgers bigger or smaller if you wish. Mine are usually about 1/2 - 2/3" thick and we cook them from frozen for about 8-10 minutes per side. 

You can add other things into the mix such as grated cheese or crumbled bacon.

If you don't have Maggi liquid seasoning you may want to add a bit more salt.

Above & Below: I recently invested in a burger press, but this is how I make them without one. This 2 cup storage container makes them the perfect size. They look big but once they shrink on the grill they are the perfect size for my buns. 

Juicy Beef Burgers

Makes 20 Burgers

Ingredients

• 4 lbs lean ground beef
• 4 lbs regular ground beef
• 2 medium unions, finely diced or grated 
• 1 cup diced cremini or button mushrooms
• 2 large eggs (or 3 smaller ones)
• 1/2 cup plain bread crumbs
• 2 tablespoons Maggi liquid seasoning
• 1 teaspoon black pepper
• 1 tablespoon salt (or to taste)

Directions

1. Mix all ingredients in a large bowl until well combined.
2. Divide into 20 portions.
3. Roll into balls and then flatten with a burger press or your hands.
4. Freeze individually on sheet pans and then transfer them all to a container or freezer bag.
5. No need to thaw before grilling.
6. Serve on buns with toppings of choice.

Tips:

• If you're looking for something delicious for your plant-based friends, try these black bean and mashed potato burgers!