Freezer Friday- Yummy Hamburgers

Last year I started making my own hamburgers, and they were ok to eat , but they fell apart when cooking and really didn't have much flavor. So this year it was time to experiment, I have gotten pretty good at making meatloaf so I knew that I could make edible hamburgers.


     Everything tastes better if you help make it.

I started with 6lbs of ground beef I think it 80/20, added 6 eggs, 6cups of  dry TVP ( rehydrate with water before using), and 1/2 cup of Kirkland Sweet Mesquite seasoning ( my oldest brings some home each time he heads west). Mixed it all together and formed patty's. I was able to make 40 hamburgers, which I froze by layering each one in between wax paper and then 12 to a Ziploc bag.

The first one I cooked up before freezing was a bit to spicy, and after freezing they were a bit less, but next time I will only add 1/4 cup of seasoning.

This recipe met my goals, it was cheaper then pre-made ( about 45 cents each) , stayed together on the grill, and were consumed by all the kids. I could get away with packaging 1 per person next time as they were a bit filling, when served with a pasta salad.

Note: We use TVP which is a soy product that we use to stretch ground beef. We have a local bulk food store that carries it cheaply. We also use it in meatloaf, meatballs, taco's and sloppy joes. It allows us to eat ground beef on my food budget and not the cheaper ground turkey.

Meatloaf- recipie

Meatloaf is a staple in the winter menu around here, until the time for burgers on the grill comes around. Here is the recipe that is a combo of my husbands meatloaf and my need stay within the budget.

4 cups TVP- hydrate with 8 cups of hot water ( I am able to buy this very cheaply at our local bulk food store)

5lbs ground beef
6 eggs
4 cups bread crumbs
1 cup finely chopped carrots
1 cup finely chopped onion

This the basic start of the recipe, then depending on my mood is what is added. This time it was basil, parsley, salt, pepper, steak sauce and some mustard. Other times we add diced tomato, barbecue sauce, ketchup, and other spice options.

Then I form the loaf on foil, flash freeze and bag in zip lock bags. This makes 4 really large meat loafs that feeds our family of 8 with leftovers.

To cook place frozen meatloaf on wire rack in pan ( I don't like my meatloaf sitting in grease), and bake at 400 degree for about 60 min until it is done.