Make now, cook later: This burger recipe is perfect for your next BBQ

MILWAUKEE -- 'Tis the season for cookouts. Kristin Lampe with "Ten Below Freezer Meals" joins Real Milwaukee with a hamburger recipe that you could make today -- and wait to place over an open flame until the 4th of July.

Outside-In Cheese Burgers

Serving Day:

Directions:

Mix all ingredients in a large bowl just until everything is evenly distributed.  Make 8 patties using patty maker or by hand.    Lay burgers on press and seal wrap and seal in between each burger.

To serve:  Place frozen patties on hot grill or skillet.  When the tops of burgers appear wet, flip them over.  Continue cooking until they reach desired doneness.  Serve on buns with your burger toppings.

I love these because they can come right out of the freezer onto the grill.

 

If you were thinking of something else we could do a a Tangy Pork Chops with Honey Curry Sauce

 

1 lemon, juiced

1/2 cup soy sauce

2 tablespoons honey

1 tablespoon curry powder (optional)

2 teaspoons chili powder

1/4 teaspoon salt

2 cloves garlic, minced

1 cup onion, finely chopped

5-6 pork loin chops, 1 inch thick

 

Directions:

Using juicer, juice entire lemon into a small mixing bowl.

To that bowl add soy sauce, honey, curry powder, chili powder, and salt.

Finely chop onion and mince garlic.  Add to bowl.

 

Place pork chops in freezer bag and add sauce. Massage sauce into pork chops.  Remove as much air as possible, label bag and freeze.

 

To serve:  Thaw completely.  Remove chops from bag and place on lightly oiled grate.  Save marinade and pour into small bowl.  Cook pork using indirect heat.  Brush chops frequently with marinade.  Discard any marinade not used during cooking.  Cook pork for about 5 minutes on each side. Allow to rest before serving.  Internal temperature of pork should reach at least 145 degrees.