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Habanero and Chili Hamburgers

Ingredients:

6 pounds lean ground beef
12 habanero and green chili-flavored sausages, or other spicy sausage

Supplies:

Plastic wrap
Wax Paper
4 one-gallon freezer bags, labeled

On hand for each entrée:

6 hamburger buns
Desired toppings

Directions:

1. Remove and discard casings from sausage and crumble meat into a large bowl. Add beef and, using your hands, mix well until combined.

2. Divide meat into 24 equal portions; form into patties. Place patties in a single layer on a rimmed baking sheet. Cover baking sheet with plastic wrap and freeze from 1 hour.

3. Divide frozen patties evenly among freezer bags, separating layers with wax paper. Discard plastic wrap. Seal and refreeze.

To Serve:

1. Remove desired number of patties from the freezer. Place on a plate and thaw completely in the refrigerator.

For Outdoor Cooking:

1. Prepare a medium-low fire on a gas or charcoal grill.

2. Cook burgers 5 to 6 minutes per side, or until an instant-read thermometer inserted into the thickest part of a patty reads 160°F.

For Indoor Cooking:

1. Arrange burgers on a broiler pan.

2. Broil patties under high heat for 5 minutes on each side. Or until internal temperature reaches 160°F.

Yield: 4 entrees, 6 servings each
Freeze up to: 4 months