Sunday, December 8, 2013

Hamburger Patties Plus

3 or 4 pounds ground beef, or venison or mixed
1 small onion, diced
1 small bell pepper, diced
2 cloves garlic, minced
1 small carrot, grated (optional)
1 - 2 tablespoons Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes, or a diced jalapeno
1 teaspoon seasoned salt
1/2 tablespoon butter, bacon grease, lard or coconut oil
1 dash liquid smoke flavoring, optional

1. Saute all the vegetables in a skillet in fat till very soft.

2. Transfer them to a food processor or blender and puree into a smooth paste.

3. Put all ingredients into a large bowl and mix with your hands to combine very well.

4. Shape meat mixture into 5 oz patties.

5. Grill patties till just seared well on each side, but still well pink in the middle if you are making them for           the freezer.

6. Grill to desired doneness if eating right away.

The point of these patties is to boost the nutrition with vegetables and other healthy additions but keep it palatable for picky kids.  That's why I puree the veggies. I make up a batch of these patties weekly and freeze individually for lunches or a last minute dinner.  If you don't over grill them, they are juicy and delicious, even heated in the microwave. 

Change up the amounts of black pepper and red pepper flakes according to personal preference.  

Add any other favorite seasonings or left over veggies from the fridge.  I've added green beans, ground flax seeds and even quinoa.

I make this with pork also, but cook a little more fully, even for the freezer, but don't dry them out.

A grill adds the best flavor.  On my electric griddle, I cook these on 400 degrees for 4 minutes on first side, then 3 minutes on the second side, if I'm cooking them for the freezer. 

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