| 8 | 16 | 171 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 6 min | 6 |
| 681 gm | Beef, chuck, shoulder (ground) |
| 2 tbsp | Parsley, dried |
| 2 tsp | Garlic powder |
| 2 tsp | Onion powder |
| 2 tsp | Onion, dehydrated flakes |
| 1 1/2 tsp | Dill, dried |
| 1 tsp | Salt |
| 1 tsp | Black pepper |
1. Preheat your grill or a cast iron to medium heat.
2. In a large bowl, combine all ingredients and mix thoroughly.
3. Form them into 6 patties that are about 1/4 - 1/2 " thick.
4. Place burgers on the grill for 3 minutes, flip, and then grill for 5-7 more minutes until the desired doneness.
Quick Tips:
To freeze and cook later: Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which should be 3 months from the prep date). In a large bowl, combine all ingredients and form into six burgers. Place on a cookie sheet lined with waxed paper and freeze for 30-60 minutes.dd to a freezer bag and freeze for up to three months. When ready to cook, thaw for at least 2 hours.
For a gluten-free or grain-free version, use whole grain gluten-free buns or lettuce wraps.
Serve with a side of homemade fries or salad.
| Meat | 1.3 |
