Pesto Hamburgers

Makes about 12 burgers.

3 lbs. lean ground beef(not previously frozen)
3 bread slices, crumbed(white or brown bread is fine)
2 onions, chopped
3 eggs
3/4 cup Parmesan cheese
6 tbsp pesto(see pesto freezer recipe below)
3 garlic cloves, minced

Optional Basil Mayo for serving day(enough for 4 burgers)
1/4 cup mayonnaise
2 tbsp pesto

In a large bowl, combine egg, bread crumbs, onion, cheese, pesto and garlic, mixing well. Add ground beef, stirring until fully combined. Divide into 12 and make 12 burgers(about 5" in diameter), making sure to depress the center of each slightly. Flash freeze on a cookie sheet(lined with wax paper), then transfer into freezer Ziploc bag container. Or separate each with wax paper and freeze stacked. I personally, flash froze on a cookie sheet, then put into a Ziploc bag, tearing up the wax paper from the cookie sheet and using it between frozen patties.

On serving day: Remove burgers from freezer the night before or morning of serving and allow to defrost in refrigerator. Cook on grill(indoor or outdoor) or broil until center of burgers reach a temperature of 160 degrees Fahrenheit. Serve with basil mayonnaise(mixing mayo and pesto together) on a bun with your choice of burger toppings.