Archive Recipe: Beet and Carrot Burgers

Until just the other day, I hadn’t made these weird little veggie burgers in years. I love them, so I missed them, but I really felt no special compunction to make them for all that. You see, and I know I’ve told you this before, I hate the taste of beets. I always have. There’s some kind of alchemy going on in this recipe, though, that renders beets not only edible, but delicious. Even crave-able.

I would never go out and buy beets to make this recipe, but I took on a winter CSA subscription this year, and my home is now equipped with beets-a-plenty. This has always been my favorite way to use up those bountiful roots, so as soon as I had the time, I made them. They are absolutely as wonderful as I remembered! I’m so happy!

There are a lot of ingredients in these humble-looking veggie patties, but no tricky procedures to follow. I just start with the food processor, which I highly recommend if you have access to one. For me it makes any recipe with this much shredded vegetables not only easier, but just plain possible. All of the ingredients get piled into a great big bowl, mixed together, portioned out on a baking pan, and baked.

I used the Chioggia variety of beets to make the batch of burgers I photographed here. They are not so bloody red, being a pretty red and white candy stripe instead. As a result, my veggie burgers were paler in color than would be accomplished with another variety of beet. 

I like to serve these burgers on toasted English muffins with dill pickles or dill relish and mayonnaise. They’re good with ketchup and mustard on a hamburger bun, too, or they’re fine nestled into a pita pocket. I think there are other root vegetables that might be able to take the place of shredded beets here, but, I’m kind of growing sympathetic toward these earthy, old-fashioned, knobs of plant flesh. Will I ever come to love them? You know, at this moment, I’m more hopeful of that than I’ve ever been.

Beet and Carrot Burgers

adapted from Farmer John’s Cookbook

2 cups peeled, grated beets

2 cups grated carrots

½ cup grated onion

3 garlic cloves, minced

1 cup cooked rice, preferably brown rice

1 cup grated cheddar cheese

1 cup finely chopped walnuts

½ cup sunflower seeds

2 eggs, lightly beaten

1/3 cup vegetable oil

½ cup finely chopped fresh parsley

¼ cup flour

2 Tbs soy sauce or tamari

¼ tsp cayenne pepper

½ tsp salt

1.  Preheat oven to 350 F. Combine all of the ingredients in a very large bowl.  Mix until completely combined.

2.  Divide the mixture into 12 equal portions.  Form each portion into a patty and place on baking pans that have been well-greased or lined with a silicone baking mat. The patties will not seem to hold together well at first, but they will solidify more as they bake.

3. Bake the patties at 350 F for 25-35 minutes, or until they are well set and beginning to brown on the edges.

4.  Serve immediately on an English muffin, on a bun or in a pita (or on a plate), or cool on pans and freeze.

To freeze the burgers, place them in a single layer on a plate or pan on wax paper or parchment paper.  Freeze until firm.  Remove from the pan and store flat in a freezer bag or other freezer-safe container, separating layers with wax paper or parchment paper.

Makes 12 veggie burgers.

Other recipes like this one: Lentil Barley Burgers; Potato and Sauerkraut Cakes; Winter Vegetable Galettes with Cheddar, Mustard, and Caramelized Onions

Red Flannel Hash

I was going to make Red Flannel Hash to celebrate the Red Green Wit and Wisdom show that I attended back in November. If you’re not familiar with Red Green (Steve Smith), he’s the star of The Red Green Show, a Canadian television comedy that aired from 1991-2006 and has been a huge success in the northern reaches of the U.S., where it is still broadcast by regional public television stations. The show satirically and hilariously celebrates small-town and backwoods living and all manner of “man stuff” at Possum Lodge where cars are cut up and turned into Zambonis, the handy-man’s secret weapon is duct tape, and the local color is plaid. (And for you Lake Wobegon fans, the men are definitely below average.)

The Wit and Wisdom show, stand-up comedy by Red Green himself, was brilliantly funny, but what wasn’t so funny was the ingredient list for the Red Flannel Hash. That’s right, the “red” in Red Flannel Hash is brought to you by the beet, my least favorite resident of the vegetable bin. I couldn’t ruin my amusement by serving beets to celebrate it.

Eventually, however, I had to do something with the beets from the CSA that accumulate in my refrigerator, so I thought I’d toughen up and give this a try. Each of the recipes I found called for canned beets, however, and while I can’t imagine going out and acquiring beets in a can on purpose, the first run of this recipe made evident the advantage of beets that have already been at least partially cooked. Raw beets just don’t cook like other vegetables do. It’s not enough, apparently, to just taste unpleasantly, they also have to take a long time to cook and end up still crunchy when other ingredients are nice and tender.

To remedy this difficulty, I partially cooked beets in the microwave for the second attempt at this recipe. (You could certainly use canned beets if you like them, you weirdo.) Yes, there was a second attempt, because this stuff actually tastes really good. Taking a cue from Beet and Carrot Burgers, which I love, I added carrots along with the beets (and potatoes). The carrots seem to tame some of the beets’ unusual sweet earthiness. I also put a hefty dose of spicy mustard and some horseradish into this hash and both accompany beets very well (and hide some of their flavor).

It’s important to cut the vegetables into very small pieces for this dish if you want everything to cook in a timely fashion. As it is, this isn’t exactly a speedy recipe with all the chopping and cooking raw vegetables over medium-low heat so they get tender before they burn. If the carrots and potatoes are in large pieces, they’ll never cook. Of course you could use leftover or partially cooked vegetables, but I haven’t tried that myself.

I topped my hash servings with a fried egg (over easy), which made it a complete meal. You could top it with whatever form of egg you like, or stir in leftover cooked meats or deli meats, such as corned beef, smoked turkey or pastrami. And if you’re a beet hater like me, I think you should give this a shot. The beets aren’t exactly hidden. In fact they lend their maroon essence to the whole dish, but their taste is not overwhelming. I think I can even appreciate their flavor in this case, and this is definitely going to be a new favorite for tackling all those fine beets that I manage to accumulate.

This kind of food is homey and comforting and just right for accompanying undemanding entertainment like lumberjack competitions and north woods comedies. Just remember to keep your sense of humor, especially about the beets, and, as Red Green signs off, “Keep your stick on the ice.”

Red Flannel Hash with Spicy Mustard
Based on a recipe in Cooking Light, March 1999

If serving with eggs, be sure to plan their preparation while cooking the hash.

I had the best results using a nonstick pan for this dish. You may be able to use cast iron or another type of pan, but may need to use more oil to prevent sticking.

1 large or 2 small beets, about enough to make 1 cup when diced
1 tablespoon olive oil
½ cup diced onion
1 garlic clove, minced
1 cup diced peeled carrot
1 cup diced peeled potato
1 teaspoon coarse (kosher) salt
½ cup finely chopped scallions
2 tablespoons minced fresh parsley
3 tablespoons sour cream
2 tablespoons spicy mustard, such as Dusseldorf style
1 teaspoon prepared horseradish
¼ teaspoon freshly ground black pepper

1. Scrub the beets well and trim the ends to remove any dirty or leafy parts. Place the beets in a microwave-safe bowl and microwave on high 3-4 minutes or until softened and partially cooked. Set aside until cool enough to handle.

2. When cooled, peel and dice the beets. Set aside.

3. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook about 5 minutes or until softened and beginning to brown. Add the garlic and cook 30 seconds more.

4. Reduce the heat to medium-low. Add the carrot, potatoes, partially cooked beets and salt. Cook over medium-low heat, stirring occasionally, until all the vegetables are tender, about 30 minutes.

5. Stir in the scallions and parsley and cook 2 minutes more.

6. Combine the sour cream, mustard, horseradish and black pepper in a small bowl. Remove the cooked hash from the heat and stir in the sour cream mixture. Cover and let stand about 3 minutes (or as long as it takes to fry an egg.) Serve with a fried, poached or boiled egg on top or with another accompaniment.

Makes about 3 servings. Leftovers can be reheated in the microwave.

Other recipes like this one: Potatoes Anna with Hidden Beets, Beet and Carrot Burgers, Black Beans with Beets and Oranges

One year ago: Tomato and Roasted Red Pepper Soup

Ain't Mis-beet-havin'

A perusal of The Messy Apron archives will indicate that it’s been a long time since I’ve complained about beets. I miss that.

It’s not that I don’t have plenty of beets from the end of the summer/fall CSA share lurking in the refrigerator, all nutritious and long-lasting…and unpalatable. Or that there won’t be more coming in the winter share boxes. Oh no, there are plenty of beets. There will always be plenty of beets.

I’m getting braver with my beets, trying to find new dishes in which to hide them, and with my latest experiment I had some fear that I might be taking things a bit too far. I worried that I was creating a conflict between good and evil on the scale of Led Zeppelin’s “The Battle of Evermore.” I was going to introduce the unholy beet to possibly the most pure and beautiful food in all the world. Yes, I took the ultimate risk. I put beets in a cake.



I started with this recipe from Cooking Light magazine. The recipe writers promised me that this would be like a carrot cake, which made good sense, since even I know that carrots and beets are a pretty good match. I wasn’t going to leave anything to chance, however, and added more flavor to the cake wherever I could. I swapped out vegetable oil in favor of butter and exchanged milk for orange juice. I also added some vanilla, extra cinnamon and orange zest. The frosting, which contained no beets, was very promising on its own, but I fiddled anyway. It called for orange zest, but, since I only had one orange and its zest sacrificed itself to the cake batter to fight the taste of the beets, I put in some Grand Marnier instead. The liqueur matched the orange in the cake, but also gave the frosting an extra air of sophistication. You could replace it with milk and put the orange zest back in if you wish.

The original recipe was for a double layer cake, but I thought that was too much pressure. If the taste was too beety to be enjoyed, that would have been too much work and too much waste, so I made half the recipe. (Besides, only two people would be eating it.) The result is one 9-inch round cake with plenty of cream cheese frosting (I halved that recipe, too).

The cake batter is quite shockingly purple-red, but bakes up golden brown. I shredded my beets using the food processor, so they were more coarsely shredded (ie, in larger pieces) than they would be if you use a box grater. The authors of the recipe suggested, “You may want to wear an apron while grating the beets because they tend to splatter.” Way ahead of you…but even armored with an apron, being up to my elbows in beet juice is pretty unappealing to me. If you use a box grater, you’re made of stronger stuff than I am.

I have to say I really like this cake. I can taste the beets, but only a little. The holiness of cake prevailed over the beets, perhaps even converted them to the side of light. The flavor of the orange pulls the beets out of the abyss and, surprisingly, keeps it from being cloyingly sweet. The frosting, which is quite sweet, but which I could nonetheless eat with a spoon, is a smooth and rich accompaniment that probably does more than its fair share of the work in making this a delicious dessert. You can hide a lot of sins and misbehavior with cream cheese frosting.

And so, I found one more reason to stop complaining about the healthy and bountiful beet. I will bake and eat this cake again. Perhaps it can even bring me to renounce my beet-hating. Well, let’s not get too excited just yet.

Beet and Orange Cake with Cream Cheese Frosting
Adapted from Cooking Light magazine

½ pound beets
1/3 cup sugar
1/3 cup dark brown sugar
¼ cup butter, melted
1 egg
1 teaspoon finely shredded orange zest
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon salt
¼ cup freshly squeezed orange juice

4 ounces cream cheese (I used reduced fat)
½ teaspoon vanilla extract
2 teaspoons orange liqueur, such as Grand Marnier (optional)
1 ½ cups powdered sugar (aka confectioner’s sugar)

1. Prepare the baking pan: Trace the bottom of a 9-inch round cake pan onto parchment paper. Cut out the circle. Spray the sides and bottom of the inside of the pan with nonstick cooking spray (or use a generous amount of oil or butter). Place the parchment circle in the bottom of the pan and spray it with cooking spray.

2. Preheat the oven to 350 F. Trim the ends of the beets and peel off the skin. Shred the beets in a food processor or with a box grater. (You should have about 2 loosely-packed cups of shredded beets.)

3. In a large bowl or in the bowl of a heavy duty mixer fit with the paddle attachment, combine the sugar, brown sugar, melted butter and egg. Beat on medium speed until smooth. Add the orange zest, 1 teaspoon vanilla extract and shredded beets. Mix until well combined.

4. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger and salt. Stir with a whisk or sift to combine. Add about 1/3 of the flour mixture to the sugar mixture and beat at medium-low speed until well combined. Add ½ of the orange juice and beat to combine. Repeat with another 1/3 of the flour mixture and the rest of the orange juice. Add the remaining flour mixture and beat to combine. Stir the batter with a spoon or rubber spatula to ensure no dry spots remain.

5. Pour or spoon the batter into the prepared baking pan and spread evenly. Bake at 350 F for 30 minutes. If you wish to test to ensure that the cake is done, insert a wooden pick into the center of the cake. It should come out without any raw batter attached.

6. Cool the cake in the pan on a wire rack for 10 minutes. Carefully invert the pan to remove the cake and peel off the parchment circle. Cool completely on the wire rack.

7. To make the frosting, in a medium bowl beat together the cream cheese, ½ teaspoon vanilla extract and orange liqueur if using with an electric mixer. Add 1 cup powdered sugar and beat slowly until the mixture is smooth. Add the remaining powdered sugar and beat until smooth.

8. Spread the frosting over the top of the completely cooled cake, all the way to the edge. Some of the frosting may dribble over the side.

Makes 8-10 servings. Store leftovers, covered, at room temperature for a few days.

Another beet and orange recipe: Black Beans with Beets and Oranges

Other recipes with hidden beets: Beet and Carrot Burgers, Potatoes Anna with Hidden Beets

Hidden Beets

There are many reasons for people to hide food: to protect it, to keep it for themselves, to keep calories out of sight. I hide beets, but for none of those reasons. I hide them because I’m afraid of them.

First I hide beets in the refrigerator, cramming them into the back on the bottom in hopes they will be assumed into root vegetable heaven when I’m not looking. This never happens. Beets are immortal. This is why they have become a staple food among peoples who have come to understand and appreciate them. I am descended from some of these folks. So much for genetics.

When I finally realize that the beets in the refrigerator are not going away on their own, I have to find a way to eat them. I continue to explore “safety beet” recipes like these Beet and Carrot Burgers or Black Beans with Beets and Oranges, but I’m also learning to hide them in other dishes, like Potatoes Anna.


Potatoes Anna is made by layering very thinly-sliced potatoes in a cast iron (my preference) pan with butter, salt and pepper, and baking it until the potatoes sort of meld together into a nice brown cake. I had some potatoes that were getting uppity, sprouting delusions of grandeur, so I thought this would be a good thing to make to hide some beets from myself and still keep them from going to waste. I like to use a mandolin-style V-slicer to cut the potatoes and beets as thinly as possible. You could probably use a knife if you’re particularly skilled.



When I made this before (and other dishes as well), I found that beets don’t seem to cook as quickly as other vegetables, especially potatoes. They stay firm enough to really announce themselves amongst the layers (like their weird reddish-purplish color and wicked taste don’t do that enough already). This time I solved the problem by partially cooking the beets before slicing them and layering them with the potatoes. They still have a slight textural difference (they tend to be a bit slipperier than the potatoes), but overall this method was a success.

I won’t pretend I can’t taste the beets in this dish, but it definitely fits my definition of “safety beets.” Since I haven’t seen a recipe like this published anywhere, I’d like to call it “Potatoes Anne Marie,” but I’m really not ready to have my name go down in history in association with beets. Maybe next year.

Potatoes Anna with Hidden Beets
I recommend peeling, slicing and layering one potato at a time. It will keep them from turning brown while you work, and if you find you have allocated more potatoes than you need, you won’t be left with unnecessarily sliced potatoes.

12 ounces (about 350 g) whole beets
2 pounds (about 1.3 – 1.5 kg) potatoes
3 tablespoons (30 ml) unsalted butter, melted, divided
2 teaspoons (10 ml) coarse (kosher) salt, divided
¾ teaspoon (about 3 ml) freshly ground black pepper, divided

1. Preheat oven to 450 F (230 C). Scrub the beets and cut off any remaining greens or root tips. Place the beets in a microwave-safe bowl or on a microwave-safe plate (the dish will get beet juice on it, but should be washable). Microwave on HIGH for 4 minutes, turning occasionally. Set aside until cool enough to handle.

2. Peel the beets and slice very thinly, preferably using a mandolin-style slicer.

3. Peel and slice potatoes very thinly, as you did the beets. I recommend working with one potato at a time to prevent browning. Do not rinse the potatoes. They need their starch to stick together in the pan.

4. Brush the bottom and sides of a 10-inch (25 cm) cast iron pan with melted butter. Arrange a layer of the sliced potatoes, slightly overlapping each other, in the pan. Brush the layer of potatoes with butter and sprinkle with a pinch of the salt and a small pinch of the pepper.

5. Place another layer similarly over the top of the first. Brush with butter and sprinkle with a pinch of salt and a small pinch of pepper. Repeat this procedure with half the beet slices. Place two more potato layers, then place the remaining beets. Place the remaining potatoes in similar layers, brushing the final layer with butter and sprinkling it with salt and pepper.

6. Place a sheet of aluminum foil on top of the potatoes and press down to compact the layers slightly. Place a heavy oven-proof object, such as a skillet or saucepan (I use a cast iron sandwich press) on top of the foil.

7. Place the pan in the oven and bake at 450 F for 25 minutes. Remove the weight and the foil and continue to bake for 20 minutes more.


8. Remove from the oven and cool 5-10 minutes. Run a knife along the edge of the pan to loosen anything that may be sticking. If desired, place a serving plate large enough to hold the potatoes over the pan. Carefully flip the pan to release the potatoes and beets onto the plate. They should come out easily and hold together in a cake-like shape. Slice into wedges and serve. If you do not want to flip the potatoes onto a serving plate, you can simply cut and serve from the pan.

Makes 6-8 side-dish servings.

Still Learning to Love the Beet

Perhaps I still don’t like beets, but I am making progress, and you can’t say I’m not trying. Usually if there is a food one does not care for, one may just ignore it, but the beets will go on as long as I subscribe to this CSA. I really like these Beet and Carrot Burgers, and I’ll roast beets with other vegetables, so I decided I was ready to try something a little more bold. I still could only tolerate "safety" beet recipes, but I was getting braver.




Well, when one considers this dish, which is based on a variation of a recipe in Mark Bittman’s How to Cook Everything Vegetarian, unique may be a better word than bold. It combines black beans, oranges and beets in a slightly sweet, somewhat fruity, but still earthy concoction that probably could be categorized as a stew. I figured it was worth a shot. If I didn’t like beets anyway, I really couldn’t ruin them by trying this dish.



I tried it a few times last year, and decided it needed more orange and some spice and that the beets needed to cook longer than in the original recipe. I tried partially cooking the beets a couple different ways, and I think a combination of pre-cooking them in the microwave and sautéing them with the aromatics and peppers before simmering is probably the best way to go. The recipe below includes instructions for that.

This dish has kind of a funky color to it from the beets and the red wine. Perhaps it would be welcome on a slightly spooky Halloween table. It’s good served over rice or with cornbread or corn muffins. Sure, I can taste the beets in the dish, but I can handle it once again. Gosh, I seem to be becoming less of a beetroot hater with each dish I try. Who knows? Maybe next I can tackle my dislike of pineapple on pizza….don’t count on it.

Black Beans with Beets and Oranges Recipe
Based on a recipe in How to Cook Everything Vegetarian by Mark Bittman

I like to cook dried beans for dishes like this, but canned beans are just fine. You may have to adjust the amount of salt in the recipe depending on the style of beans you use.

1 cup peeled and diced (1/2-inch) beets
2 oranges
2 tablespoons olive oil
1 medium onion, chopped
1 large bell pepper, preferably red, yellow or orange (green is fine), chopped
1 teaspoon salt, divided
4 cloves garlic, minced
1 small chile pepper, seeds and ribs removed, minced
½ cup dry red wine
3 cups black beans with 1 cup cooking liquid, or canned black beans, undrained
2 teaspoons ground cumin
chopped cilantro for garnish (optional)

1. Place the diced beets in a microwave-safe bowl. Microwave on high 2 minutes.

2. Peel one orange. Set the peel aside. Section and chop the orange and set aside. Juice the second orange and set the juice aside.

3. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, partially cooked beets, and ½ teaspoon salt. Cook 8 minutes, or until onion and pepper are softened and beginning to brown, stirring often. Add the garlic and chile pepper and cook 1 minute more.

4. Add the red wine and cook 1 minute, stirring frequently. Add the beans and their liquid, the orange peel, cumin and remaining salt. (If you are using canned beans, you may want to taste the dish before adding all of the salt.) Bring to a boil. Cover, reduce heat and cook about 30 minutes, or until beets are tender.

5. Remove the orange peel. Stir in the orange juice and chopped orange sections. Taste for salt and add more if necessary. Serve with rice or cornbread or corn muffins.

Makes 5 or 6 servings.

The Beet Goes On

I hate beets. In my baby book, my mother translated my unspoken sentiments into, “Baby food beets are blah!” She seemed to have blamed the baby food, since beets are popular in my family, and I was doomed to be misunderstood forever. I tried beets again as a young adult, but they hadn’t improved in flavor as I grew up, and decided I’d be better off seeing other vegetables.

Then, in 2007, I made a commitment to more local and sustainable eating, and subscribed to a Community Supported Agriculture (CSA) program (this one). If the contents of the CSA boxes are any indication, beets grow well in southeastern Minnesota. There were lots of them. I was being invaded from all sides.

I couldn’t discard the evidence of my aversion, however, without wasting good food. Beets are nutritious and they look kind of pretty with their odd, bright colors found nowhere else in nature or, in the case of the Chioggia beets, stripes like peppermint candy. (If only they tasted so good!) They seemed to last forever in the refrigerator (perhaps even multiply!), and I couldn’t just say, “Aw, the beets went off. Too bad!” The guilt was getting me down. The beet would go on, and I was going to have to learn to eat it, hopefully without just holding my nose and swallowing it whole.

As in many things, my husband, Harry, was the inspiration in working through this conundrum. Yes, he really likes beets (weirdo!), but it was his intense aversion to coconut that gave me my first clues in this case. He hates the stuff. Won’t touch it. Fears it even. But he will eat Thai-style curries with coconut milk sauces. He calls it “safety coconut.” That was exactly what I needed: recipes for safety beets.

So I strapped on an apron, turned on the film noir voiceover in my head and set out to unearth safety beet recipes. First, I just tried hiding them in dishes with other root vegetables. I roasted them in pans with butternut squash, carrots, rutabagas and potatoes. Okay. I still knew they were there, and I still knew they were beets, but they were under control. Safe enough. I then sliced them very thin and hid a layer of them in Potatoes Anna, a dish of thinly sliced potatoes and butter usually baked in a cast iron pan until golden brown. Again, pretty good and pretty safe. This was working and I was getting bolder.

Finally, I hit the jackpot with a recipe for veggie burgers featuring grated beets and carrots. This one was delicious! It hardly tasted like beets at all! It’s a bit time consuming and a lot messy to make, but it makes a lot of burgers and they freeze well. I now make these a few times a year and freeze them (right next to the pesto), and enjoy, that’s right, actually enjoy them in the months that follow. In fact, I don’t even mind admitting that this is now one of my favorite dishes. These beets are truly safe. Snug as a bug in a rug.

I won’t say that I have achieved a full appreciation for the humble beet, and I’m certainly not convinced that recipes that feature beets as a main flavor component are “safe” enough for me yet. I do have a few more safety recipes up my beet-stained sleeve, however, and though it will go on and on, the beet will not defeat me.


Beet and Carrot Burgers
adapted from Farmer John’s Cookbook

1 cup finely chopped walnuts
½ cup sunflower seeds
2 cups peeled, grated beets
2 cups grated carrots
½ cup grated onion
2 eggs, lightly beaten
1 cup cooked rice, preferably brown rice
1 cup grated cheddar cheese
1/3 cup vegetable oil
½ cup finely chopped fresh parsley
¼ cup flour
2 Tbs soy sauce or tamari
3 garlic cloves, minced
¼ tsp cayenne pepper
½ tsp salt

1. Preheat oven to 350 F. Combine all of the ingredients in a very large bowl. Mix until completely combined.

2. Divide the mixture into 12 equal portions. Form each portion into a patty and place on baking pans that have been well-greased or lined with a silicone baking mat. (This will be quite messy, but hang in there!)

3. Bake the patties at 350 F for 25 minutes, or until they are well set and beginning to brown on the edges.

4. Serve immediately on a hamburger bun or in a pita (or on a plate), or cool on pans and freeze.

To freeze the burgers, place them in a single layer on a plate or pan on wax paper or parchment paper. Freeze until firm. Remove from the pan and store flat in a freezer bag or other freezer-safe container, separating layers with wax paper or parchment paper.