Gardenburgersforyourfreezeroamc Recipes

Steps:

• Preheat a grill to medium-high.
• Combine chuck with diced sausage, pepper, and onion. Portion off enough meat to make a burger, and shape the meat into a bowl to hold the Worcestershire and grilling seasoning. Pour just enough Worcestershire and grilling seasoning into the burger bowl and mix well to combine. Shape into a patty. Repeat with remaining meat mixture to make a total of 8 burgers.
• Place burgers on the grill. Brush the burgers with your favorite barbecue sauce as they cook. Once they are almost cooked to your desired degree of doneness, divide the following toppings over: the sauteed mushrooms, 2 slices of bacon, and 1 slice of cheese, in that order. Cook just until cheese is melted and toppings are heated through. Serve burgers on a hamburger bun or sourdough toast.

Steps:

• Pour onions into a 3-quart saucepot with the vegetable stock and bring to a boil. Add bulgur, chickpeas, and frozen vegetables, stir until combined. Turn off heat, cover and let stand 15 minutes or until all liquid is absorbed.
• Remove pot from heat. Using a potato masher or spoon back, mash ingredients together making sure all chickpeas get smashed. Form into four burger patties. Lightly coat a 10-inch non-stick pan with cooking spray and turn heat to medium. Place all burgers in pan when hot and cook 2 to 3 minutes per side or until heated through and golden.
• Optional: Fold in 1/4 cup grated mozzarella to mashed bulgur mixture before forming into burgers.

Steps:

• Soak all of the grains for 30 minutes in enough water to cover them.
• Drain excess water off before using.
• Run the soaked garbanzo beans through the grater on your food processor.
• Remove to separate bowl.
• Saute onions until lightly browned and soft.
• Chop everything else in the food processor with the regular blade until pretty fine.
• Add spices, salt, flour, baking powder and pulse to mix.
• Dump ground garbanzo beans in and pulse until combined. You want this mixture fine, but not a mush.
• Stir in the finely shredded cheese and either form into patties or roll out between two pieces of wax paper.
• Cut rounds with a round cookie cutter (3- 3.5" diameter).
• Heat a (high sided) fry pan with 1/2 " of oil and gently slide 3-4 garden burgers in at a time. Brown quickly on both sides and drain on paper towels.
• Eat . . . or cool and freeze. Makes one dozen 2.5 oz garden burgers.

Steps:

• In large bowl, combine beef, onions, green pepper, egg, mustard, Worcestershire sauce, pepper and hot pepper sauce. Mix until just combined, using spoon or hands.
• Divide mixture into 20 portions, shaping each into a round patty.
• Place on baking sheets and freeze until solid.
• Stack with foil or paper plates between them and store in freezer bags and store up to 4 months in freezer.