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Tuesday, March 3, 2009

FabuLESS Freezer Cooking: Garlic Herb Burgers

(Click to see the start of this series with links to all posts in the series!)


HERB-GARLIC BURGERS

1 FAMILY
Herb-garlic butter:
3 Tbs finely chopped, mixed fresh herbs: parsley, basil, oregano, chives &/or tarragon leaves
1 clove garlic, minced
½ c salted butter, softened
Burgers:
1 ½ lbs ground sirloin or ground round or ground chuck
coarse salt
black pepper
6 deli hamburger buns (such as Kaiser)
melted butter (to brush buns with)

6 FAMILIES
Herb-garlic butter:
12 Tbs finely chopped mixed fresh herbs: parsley, basil, oregano, chives &/or tarragon leaves
6 garlic cloves, minced
2 c. salted butter, softened
Burgers:
6 lbs ground sirloin, ground round, or ground chuck

coarse salt
black pepper
24 buns
melted butter (if desired to brush buns with)

Directions
Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy. (can be done w/food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter. Chill the butter in the refrigerator or freeze until firm. Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
Burger Preparation: Make hamburger patties, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approx. 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat)
Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.(too much pressing will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill). Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done). Do not serve for about 5 minutes, to allow flavors to fully meld.

2 comments:

Lance, Tiff n Ash said...

Hey! Just wanted to leave a comment and say cute blog! I was the comment after you on the Mystery linky on the other blog... So thought Id scope out your site!

Heidi @ Frugal Girls! said...

Yummy ~ those sound absolutely delicious!! Thanks so much for sharing the recipe. :)