The red links below will take you to the recipes.

I decided to make Burgers.   I have made them more times than I can remember and a long way back. Of course, as with anything, practice makes, not perfect but a whole lot better. I don’t know that you can ever cook something perfectly. Taste is always in the tastebuds of the eater.
These burgers are pretty good though. Add a seasoned barbecue master like I did yesterday and the outcome is pretty delicious.

I find that a little BARBECUE SAUCE is always a great addition so we added a bit of Pam’s homemade.

When I am here, at my sister’s house with our mother, Nano, I try to dream up menu items that will encourage her to eat and enjoy.

The other day I visited the local grocery store and saw fresh lean ground beef on sale. The wheels began to turn and I ended up with 6 pounds. That’s a lot of ground beef but when you use it for two different recipes and make enough for eating and freezing you would be surprised at how little it actually is.

I made it into Burgers and meat sauce for pasta

The early part of the methodology for pasta sauce and burgers is very similar so it was an easy process.
If you set aside an hour and a half you can produce both of these and you will have dinner tonight and dinner tomorrow night and another 5 or six dinners in the freezer. If you would prefer to make just one of the above, just divide the saute ingredients in half.
I started by
separating the meat into a 2 pound pile for the sauce and a 4 pound pile for the burgers.
I put the four pound pile in a very large bowl
(I set the 2 pound pile aside)

They will keep beautifully for 2 months in the freezer