Hamburgers over coals of the fire- charcoal and burnt wood.
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Above is our set up for baking hamburger buns and the grill is ready for the burger meat.
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Above are the buns, baking away in the large dutch oven.
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Here are the sliders and
one in the home made bun.
There is a full sized burger too,
as Pilot wanted a regular burger.
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Just another couple of views. The homemade buns were not a huge hit, but they fit the burgers great. They weren't squishy buns like store brand kinds. They were Artisan Bread.
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These were tasty moist little burgers. I took some burger meat, I think it was 85% lean, added some ketchup, mustard and part of an onion soup dry mix.
I mixed it up and then made the patties at home and put them in a container to transport up to camp. I did not freeze them because they were our first dinner.
We added sliced tomato, shredded lettuce, mayo, ketchup, mustard and pickles, as desired. They were served with potato chips and fresh baby carrots.
TIPS:
*Shaping burgers at home.
*If you put them in a plastic bag then you don't have a container to wash when you are in the outdoors.
*If you are not going to cook them the first day, you can freeze them to help keep your cooler cold.
*When freezing them, freeze in thin layers for faster thawing when you are ready to use them.
Posts connected in this series:
Coming soon:
- Campburgers
- Artisan Bread for Camping
- and More
.
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