The Perfect Hamburger

My kiddos are SO ready for a summer menu. I got a call from my 11 year old as I was driving home yesterday begging for a big, juicy cheeseburger.

That was a request I was happy to grant.

Burgers are so satisfying and can be a super healthy option. I make my mix with 5 ingredients plus lean, local beef, and serve them up on romaine hearts with a side of veggies (corn on the cob being one of their faves).

The best part is that they are SO easy to make and as with most of my recipes, you can make a massive batch and freeze them up.

If you follow the recipe below, it will yield thirteen 4oz burgers. Keep in mind that when we log our food, we use the cooked weight of meat. The weight reduces as it cooks because water and fat content will escape.

When you form the patties, have your food scale, with a plate on it, zeroed out. Weigh out about 4.5 oz of beef for each patty.

I have two sheet trays out in front of me as I do this; one for the burgers we will be eating that night, and one for the burgers that I will freeze for later. I put the whole sheet tray in the freezer until they are solid, then transfer them over to a freezer safe baggie, labeled with the date, contents, and weight of the burgers.

Believe me, the day will come when I am totally overwhelmed and lacking a dinner plan... when I find these gems in the freezer, I will quickly remember what a rock star I am!