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Today is Freezer Food Friday.
Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares. I am on Twitter if you want to follow me and have started collecting Swagbucks. Swagbucks is a search engine where you can win bucks for searching ( I just use it in place of Google ). Check it out and see if it works for you!
1 large egg
2 Tbsp. (30 ml) cold water or beef broth
1/4 cup (50 ml) dry breadcrumbs Half medium onion, grated
1 clove garlic, grated
2 tsp. (10 ml) Dijon or prepared mustard
1/2 tsp. (2 ml) each salt and freshly ground pepper
1 lb. (500 g) lean ground beef
Break egg into a large bowl; whisk with water until smooth. Add breadcrumbs, onion, garlic, mustard, salt and pepper. Mix well to blend flavours.
Crumble beef over egg mixture. With a wooden spoon, mix beef and egg mixture just until combined.
Shape into four to six patties, each about 3/4-inch (2 cm) thick. (Makeahead: Layer between waxed paper in an airtight container and refrigerate for up to 24 hours. To
freeze, layer in a freezer bag. Press out air from the bag; freeze for up to one month.)
Set a skillet that will hold burgers comfortably in one layer over medium-high heat. Brush bottom of skillet with oil. Heat until oil is just shimmering. Arrange burgers in skillet. Fry until brown and crisp on bottom, about six minutes. Turn and fry until brown on both sides and a digital thermometer inserted sideways into centre reads 160 F (71 C) about 15 minutes from beginning to end.
Remove burgers to a plate topped with a paper towel and pat off any visible fat.
Note -you can double the recipe easily and freeze patties for suppers later on.