Most of you know that I love to cook. I especially like to cook things in big batches and freeze them in single serving portions for easy prep later. That is a lot harder than it sounds because if you do not do it right, it ends up being inedible, and I have had my share of those.

One of my most requested is my hamburger. It is quite simple and just as good as when it came off the grill. I start with 12 pounds of ground chuck (on sale) and add ¼ cup of Worcestershire per pound of ground chuck and let it sit for ten minutes. I do this in three bowls. I weigh the mixture and divide that by 32 to come up with a weight for each patty..

I then flatten each patty into roughly a rectangle and place one teaspoon of unsalted butter on one half

Next step is to fold it over and form a ball.

I then form each patty in a press between two pieces of parchment paper for easy removal.

I spray one side with avocado oil to prevent them from sticking and grill them at 400°F for about 4 minutes a side. I use avocado oil because it has a very high smoke point.

I then place them on a cookie sheet with parchment paper between the layers and put them in the freezer. I also take Pepperidge Farm® Sweet Hawaiian Hamburger Buns, separate them and freeze them too. Once everything is frozen, I vacuum pack the patty and stick it and the bun in a zip lock freezer bag with a date and instructions label: ‘Toast the bun in a toaster and microwave the patty in the unopened bag for two minutes. I serve it with a little mayonnaise on the bun, air fryer french fries and homemade chocolate milk shakes. Happy Labor Day.