Do you buy frozen beef patties for summer grilling? Really? Please tell me you don’t. Or at least, please tell me that you have done it for the last time! When you see how easy it is to make tasty, juicy burgers that are infinitely superior to those tasteless wooden slabs, and only use four ingredients, I know you will make your own next time. And your family and guests will be glad you did.
Destined for the freezer
We certainly were. Several days before our recent beach camping trip to Hither Hills State Park here on the East End of Long Island, I made about a dozen burgers (which took all of five minutes, even with Leandro doing the burger formation), cooked a couple for dinner, then wrapped and froze the rest. Ours are a variety of sizes, as a certain almost-six-year-old was in charge of forming the patties. I like having many sizes actually, because it suits different appetities. Adjust cooking times accordingly.
Here’s one we ate at home
On the day we left for camping, I put several in the cooler, in the warmer part away from the ice, so they would defrost. By the time we had set up camp and got the grill going, they were thawed (but still safely cold). We threw them on the grill, along with a handful of asparagus from Restoration Farm, bottoms snapped off and smeared with olive oil. Less than ten minutes later, delicious dinner al fresco!
Fresh air makes for big appetites and this is a quick meal that will satisfy!
Big Bang Burgers: 4 ingredients, fab juicy flavor
(makes about a dozen; suitable for freezing)
3 lbs. ground beef
1 Cup minced onion
3 tsp Old Bay Seasoning
3 tsp Adobo powder
Combine all ingredients gently, but thoroughly. Form into 4 oz. patties. Cook on a hot grill or grill pan (4 minutes each side for medium rare; 5 minutes each side for medium), turning only once during cooking,. DO NOT press burgers with a spatula if you want to keep the juiciness in.
A word on ground beef: I should grind my own, but of course I don’t. I buy organic from Costco and hope that the organic specifications provide some protection against consuming tainted food. I am probably kidding myself, but I try.
Just make sure that your meat comes from a reliable source and that you follow the recommendations for safe handling of ground beef.
Plenty left for another day!
Hot, Cheap & Easy 
So, Natalia, I used the Moroccan spice rub we blogged about here mixed into lamb/pork burgers. Topped with farmer’s market cukes, tomatoes and scallions, sliced feta, and a dollop of homemade Tzadiki. They were amazing!
OMG! Sounds phenomenal…when will we join forces again?
The Old Bay sounds like a nice touch. I have to try these.
We’ve started throwing Old Bay into a lot of things…and always with good results…
Reblogged this on Hot, Cheap & Easy and commented:
NOTE TO READERS: Another summer recipe reblog…to go with the Sauteed Onions and Mushrooms….We are having them today, actually. Happy Grilling!
homemade burgers are the best! unless you buy the overpriced filled ones, most of the ones in stores don’t even have seasoning!!!
I totally agree! Mind you, I am going to have to investigate when to add salt…there is a school of thought that says add salt to the outside just before cooking to retain juices…yet my seasonings contain salt…I am wondering…what are your thoughts?
hmmm, I usually salt while making them, but I may change it after reading this http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html
Very interesting! I read something similar in Cook’s Illustrated recently….will have to try it…with Adobo of course!
I’m not a big fan of burgers, but I bet yours taste good 😉
They are quite good, and the convenience factor cannot be overstated….