Hello friends and welcome back to my blog. A few months ago, I started making my own beef burger patties. With the prices of burgers going up and with some burgers containing shady ingredients, I thought it best to make my own. I also discovered that one of my favorite burger joints was not seasoning their burgers, so their burgers were not tasting that great.
Benefits of Homemade Burger Patties
Prepping and freezing burger patties ahead of time makes life so much easier. Once I have my burgers prepped and frozen ahead of time, all I have to do is take them out of the freezer and cook them. So check out my recipe below as I help you save time and money for when you need a great burger.
Why Grass-Fed & Grass-Finished Beef?
So what is the big deal about “grass-fed and grass-finished beef?” Long story short, it is basically about how much Omega-3 to Omega-6 fatty acid ratio we consume. Most of the highly processed food made in the United States has a higher amount of Omega-6 fatty acids. This is not a problem, except for the fact that we are not consuming enough Omega-3 fatty acids to balance our Omega-6 fatty acid consumption.
Why is Too Much Omega-6 a problem?
Too much omega-6 is a problem because it could increase inflammation in the body. Omega-6 often times comes from vegetable oils like soybean oil and canola oil. You will also notice that these oils in particular are usually found in highly processed foods, which are known for increasing the risk of inflammation in the body. Check out the link below to read more about this topic.
Understanding the Terms
As it relates to beef, most beef in the United States comes from cows fed primarily grain. The grain is used to fatten up cows and is the source of omega-6 fatty acids. Unless noted, the beef you probably buy is grain-fed. Now there is another term called “grass-fed and grain-finished.” You usually see this if the beef package only says “grass-fed.” This is not an issue either, only, you have the right to know what you are buying and if you are paying a fair price. When a cow is fed-grass early on, and then fed grain towards the end of its life, this is also used to fatten it up. Some people, such as myself prefer “grass-fed and grass-finished,” to increase our chances of getting as much omega-3 fatty acids in our diets. If you want “grass-fed and grass-finished beef,” just make sure that it says exactly that, “grass-fed and grass-finished.”
- 4 lbs. Ground Beef
- 2 tsp. Pink Sea Salt
- 1 Large Egg
- 3 tbsp. Naturally Spriggs' Garlic & Herb Seasoning
- Parchment Paper
- 2 Gallon Freezer Bags
- 1 Permanent Marker
Prepping your Burger Patties for the Freezer
- Put all of your thawed ground beef in a large bowl.
- Drop 1 large egg onto the ground beef.
- Add your garlic & herb seasoning, along with the salt.
- Mix and massage all the ingredients with the ground beef.
- Next, round the seasoned ground beef into large round balls, about the size of an ice cream scoop. You can actually use an ice cream scoop if that is easier for you.
- If you are using a roll of parchment paper, like me, tear off about 6 to 8 inches of parchment paper off the roll and then cut that sheet in half. you will want to do this a least 8 times so that you end up with 16 pieces of parchment paper.
- On a flat and secure surface, lay one sheet of the prepared parchment down, and place a large beef ball on top.
- Gently smash your first beef ball down, until it is to your desired width and thickness.
- Next, move your first burger patty with the first parchment paper to the side, and begin in the next patty, until you are finished.
- Depending on the size of your burgers will determine how many you will end up with. For this batch today, I ended up with 15 patties weighing approximately 4.25oz to 4.5oz each. If you want to be precise, please feel free to weigh your burger patties as you make them.
- As you finish prepping your last burger patty, you should end up with 1 last piece of parchment paper to layer on the last burger patty.
- Depending on how many burger patties you make, go ahead and put your burger patties in the freezer bags.
- Write the date you made your burger patties and what it is of course.
- I recommend storing them in your freezer for up to 3 months, but in my house, they do not last that long.
Cooking your Burger Patties
- When you are ready to enjoy your burger patties, take them out of the freezer and let them sit on the counter for about 5 minutes to make it easier to separate and take as many as you need.
- If you are broiling yours like mine, lay a large piece of parchment paper down over a large cookie sheet, and then lay your desired number of burger patties on top. (For added flavor, I add a little bacon fat on the parchment paper before adding the burger patties.)
- Depending on how hot your oven gets, broil your burger patties on high for about 6 to 8 minutes and then flip them for an additional 2 minutes. (If you do not agree with this method, please feel free to cook them the way you like.)
- Enjoy 😊