Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

24 more burgers for the freezer

RRPRRP Posts: 12,724
edited August 2013 in EggHead Forum
imageimageThis may bore some here, but I wanted to  share what works for me. I buy these 11 pound tubes of 80% ground chuck from SAMS. Stick it in the freezer for 2 or 3 hours so it stiffens up. After wiping the outer plastic with a clean clothe wetted with rubbing alcohol I then slice thru the plastic which leaves a nice thick round patty in tact. Then I remove the rings, place on a cookie sheet and freeze 24 hours. Then package these 2 to a Food Saver bag and return to the freezer. These are roughly half pound burgers and are quite handy and delicious!image

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