mgwerks
Smoking Fanatic
I usually do mine in 10 lb. batches of 8-20 chuck. I crumble it into a large bowl, and add seasonings, a little Worcestershire, and 2 eggs. I rough mix it together, you don't want to over-mix or your burgers will be tough. I take my digital scale and weight out 5 oz. balls until it's gone. Math will tell you that 160 ox. (10 lbs) equals 32 patties. I then take the balls and hand flatten them into thinner patties of a size that will shrink to fit a bun when cooked. I know some like weightier patties, but these are ok because the taste so good, and besides, they are thin enogh to have a double! These patties go into the chill chest until the smoker is going.
I actually smoke my patties at low heat, like 200, for about an hour. They turn a delicious shade of pink and pick up grill marks, but they are not fully cooked at this point. I pull them off the smoker, and then they are individually frozen so as not to stick together. Once frozen, they are wax-papered and frozen in bags. You can pop one out any time you want one. The beauty of this treatment is that whether you heat one up in the microwave, on the stove, or even on porpane, they will still taste like they just came off the pit. An added bonus is that they will finish cooking as you heat them back up, but will not be overcooked like so much nuked food tends to be.
I actually smoke my patties at low heat, like 200, for about an hour. They turn a delicious shade of pink and pick up grill marks, but they are not fully cooked at this point. I pull them off the smoker, and then they are individually frozen so as not to stick together. Once frozen, they are wax-papered and frozen in bags. You can pop one out any time you want one. The beauty of this treatment is that whether you heat one up in the microwave, on the stove, or even on porpane, they will still taste like they just came off the pit. An added bonus is that they will finish cooking as you heat them back up, but will not be overcooked like so much nuked food tends to be.