Canning both, grilled and oven baked. The grilled flavor gets a little stronger over time.
HAMBURGER (Oven Baked Version)
1. 10 lbs. of 98% Lean Angus Ground Sirloin.
2. Using hamburger press, make burgers ¾” thick x 4” diameter & pepper.
3. 10 lbs. will make 27-31 hamburgers. (7 pint jars with 4 burgers each).
And (5) pint jars for hamburger pieces.
4. Elevate in pan to drain grease and oven bake (2) pans with (8) hamburgers per
pan at 400 degrees for 12 minutes on side 1, and 12 minutes on side 2.
5. Mix 2 qt. of beef broth with 1 pint of water and heat to boiling.
6. Add ¼ teaspoon of canning salt to the bottom of each hot pint jar.
7. Cut hamburger patties with a 3” pastry cutter, save crumbs to can separate.
8. Put (4) hamburger patties in pint jars and fill with hot broth leaving a 1” head
space.
9. Pressure can at 15 psi for 75 minutes.
NOTES:
This was contributed by a member of the Facebook Canning site. I customized it for my own use.
