-----snip---- One of the booklets my CDE gave me suggests forming and
then freezing individual burgers. My favorite is a "French burger',
which has Dijon. thyme, garlic and a few other things mixed. I have
found this to be very helpful in throwing together a meal
Earlier this week I put together a batch of Jamaican style black bean
burgers. I had had one for lunch at a local hospital , and fell for it
hard. And , with your post, I can well imagine spicing up some freshly
ground pork with the jerk seasoning and making patties of it, too. Mmm,
jerk burgers...

~~~Gina~~~