Example: I’m making hamburgers. I get out 6 pounds or 2 1/2 kg (It’s all a guess, but you’ll get the picture soon enough). I have big bowls and pots of all descriptions. I pick a big metal bowl to mix the burgers material in. It’s about a …boy I hate this duplication in measurements. Can’t we all know what a foot is? Maybe I should refer to sizes a different way: I get a bowl out as big around as the hole in a toilet seat, hah!
In this batch I have some deer hamburger tamed with some beef. I don’t use too much garlic with deer because garlic is a flavour enhancer and you don’t want to do that to deer. I use tons of onion sometimes instead, but in this case prefer onion powder because I want it to stick together. Chunks of onions make it …uhh..want to fall apart. I like my personal cajun spice blend with extra salt and pepper. I threw in some oatmeal for some reason. Oh yes – it’s because it makes the meat go farther…even crushed crackers will do that. I think it will give it a ‘toastier’ taste too. Toasted oats or toasty crackers.
It’s a big job so it get in with all fours..I mean all 10 fingers. Squish, squish, push, squish..While I’m squishing I’m thinking about how warm it is outside. Hey! I think I could use the BBQ. It’s got a large surface. After getting the BBQ up to speed, I return to the kitchen. I study the huge mass of mushy red madness – am I really going to spend hours turning burgers? Then cazamm - it hits me what I should do. I go for the cookie sheets. They get oiled heavily. I plaster 1/2 of the squished stuff onto each sheet. It seems pretty sticky and won’t leave my fingers alone. I pat some oil on top and grab the rolling pin. Wow does that work good! It all get flattened perfectly even and it’s crazy how it’s exactly the right thickness for a hamburger patty and completely fill both pans evenly. It’s like …spooky how that came together.
I take the 2 trays out to the BBQ. Will it fit on there? Golly! They both look like they’ll just make it with one pan on each side. Now for the big flip. It started to peel of the first pan slowly. Very slowly and then let go so nicely. It ended up nearer to the back by and inch than I wanted, but it was OK. I followed with the next pan. Well this will save on propane and time for sure.
That’s what get’s me going – when creativity, luck, and help from above all come together in two successful rectangular hamburgers the size of cookie sheets.
While I leave it for about 10 minutes my mind is racing. I have to think of something to flip it with. By this time Hubby is enthused: “Try two of you biggest flippers” he suggest. I see failure looming. I see the thing getting half way over, splitting in many fractions, falling over the side, the dog licking it up before my stupefied eyes. No – I’d better be safe. I would cut them. It will have to be in squares, but that’s actually perfect. Why do people make round burgers anyway? We often use homemade bread which is more square… so they will match each other perfectly.
I quickly washed off one of the trays and headed out with a knife and a single ‘flipper’. I cut and turned them, waited another 5 minutes*, loaded them up and was done. I had enough burgers for days of hamburger eating.
The reason for the this kind of wacky cooking: there’s never enough time in life for all the good things I want to do. It takes less dishes and washing, time and effort to do a big batch than it does to do several small ones. If you try to make your own food from scratch it can be time consuming if you don’t cut some corners. I love my freezer because it lets me put in big batches of things and them gives them effortlessly back to me when I don’t feel like spending all day to make meals. Kisses and hugs to it!
* Cook according to your BBQ instructions and in a food safe manner.