Phantom Beach Burgers

Dinner

Ingredients 10 servings

Ground Beef (80/20), prefrozen in patties 3.0 pound(s)

Hamburger Buns 10.0 whole

Gluten-Free Hamburger Buns 10.0 whole

Cheddar Cheese Slices 10.0 slice(s)

Dairy-Free Cheese Slices 10.0 slice(s)

Romaine Lettuce 1.0 whole

Tomatoes 2.0 whole

Red Onions 1.0 whole

Dill Pickles, sliced 1.0 jar(s)

Ketchup 0.5 cup(s)

Mayonnaise 0.5 cup(s)

Baked Beans (16 oz cans) 2.0 can(s)

Blue Cheese Crumbles 0.5 cup(s)

Apple Cider Vinegar 0.25 cup(s)

Sugar 2.0 tablespoon(s)

Green Cabbage, shredded 1.0 whole

Dietary Restrictions

Wheat / Gluten Dairy

Recipe Instructions

PRE-TRIP PREP: Form ground beef into patties at home; separate with parchment and freeze in zip-lock bags. Shred cabbage and store in a sealed bag in cooler.

ON THE RIVER: Make slaw: toss shredded cabbage with blue cheese, vinegar, and sugar; season with salt. Let sit while you cook. Grill thawed patties over camp stove grill or in cast iron skillet over medium-high heat, 4–5 minutes per side. Top with cheese in last minute. Warm buns on the grill. Heat baked beans in a pot. Build burgers with all toppings. Serve with blue cheese slaw and baked beans.