Kraftdee~The problem with canned veggies is that they use so much salt. Would you be willing to cook extra veggies when you are doing fresh & freeze part of those so that you will have your own frozen? That way they wouldn't be rubbery & you know they would be the way you like them. Perhaps take them out & freeze them a couple of minutes or so before they are as done as you like them. I wouldn't cook them 100% if I was going to freeze them but just blanche them. Hope this helps. :-)

Warning to Lisa--do not read! I am going to try this now that I have become the grill master at my house. Bacon Burger Dogs Ingredients: 1 pound of hamburger 1 pound of thin sliced bacon 8 hot dogs (the real deal, no cheap ones!) 4 slices of cheese (split the slices of cheese in half) 1 egg 16 toothpicks Tin Foil Wrap Combined hamburger, egg and your spices/seasonings to taste and form 8 hamburger patties. Spread out your bacon with every two slices being about 2 " apart. Slice each hot dog from end to end, NOT completely through, maybe half through the thickness of the dog and insert one half slice of the cheese into each dog. Place the dog on one end of the hamburger patty and carefully roll the dog while wrapping it with the patty. Place this carefully at the ends of your bacon, which should be spaced 2 " apart....(2 slices of bacon per burger-dog), carefully roll and wrap the bacon. Secure bacon to each burger-dog with two toothpicks. NOTE: Leave each toothpick exposed on one side or the other in order to remove them after cooking. Wrap your burger-dogs with tin foil and place on grill over medium heat, but do not place directly over flame. Cook for half-hour and then CAREFULLY remove foil from burger-dogs (HOT JUICE-Be Careful!) Place burger dogs back onto grill for browning. Serve with any condiments by itself or on a large Hoagie Roll

This is overwhelming. I've read through the recipes - wow - so many yummy burgers to try - esp. Mexican burger, chicken, tuna, and a good old-fashioned classic cheeseburger has never looked as good as many of the ones right here. Here are the recipes for the Pacific Rim Burger and Warm Potato Salad with Cilantro. My motto is "you can never be too rich, or have too much cilantro." By the way, this is my third time trying to post this - the internet has disconnected midway. So third time's the charm: Pacific Rim Chicken Burgers With Ginger Mayonnaise Recipe #65297 This recipe came from Kristine Snyder, Kihei, Hawaii, and was the $25,000 grand prize winner in the National Chicken Cooking Contest. by Sharon123 4 servings 25 min 15 min prep 1 1/4 lbs ground chicken 2/3 cup panko (Japanese bread crumbs) 1 egg, lightly beaten 2 green onions, thinly sliced 3 tablespoons chopped cilantro 1 clove garlic, minced 1 teaspoon asian hot chili sauce 1 teaspoon salt 1 tablespoon vegetable oil 1/2 cup bottled teriyaki sauce 4 teaspoons honey 4 hamburger buns with sesame seeds, split and toasted 4 leaves red leaf lettuce 1 cucumber, peeled,seeded,halved and thinly sliced lengthwise Ginger Mayonnaise 1/2 cup mayonnaise 2 teaspoons sweet pickle relish 2 teaspoons minced fresh ginger 2 teaspoons lime juice 1 clove garlic, minced 1/4 teaspoon salt MIX chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt in a large bowl. With oiled hands, form into 4 patties. Mix together teriyaki glaze and honey in a small bowl. In large nonstick fry pan over medium high heat, place 1 tablespoon oil. Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done. PLACE burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise (recipe follows). Garnish with additional cilantro and cucumber slices. Ginger Mayonnaise: MIX 1/2 cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons minced fresh ginger, 2 teaspoons lime juice, 1 clove garlic, minced and 1/4 teaspoon salt in a small bowl. My notes: omit the salt. The teriyaki sauce already has plenty. And one cup of teriyaki/honey mixture is way more than you need. I used less than half. The recipe also makes more ginger mayo than you need, but it's delicious on fish and other things. Warm Potato Salad with Cilantro: 2 lbs. waxy potatoes (like red bliss) scrubbed kosher salt 1/2 cup evoo 1/2 tsp. fine grated lemon zest 3 tBS. lemon juice fresh ground pepper 1/2 cup lightly packed chopped cilantro 2 scallions (white and green parts) thinly sliced (or 1 shallot minced) Bring potatoes to boil in large pot of salted water. Then lower to simmer. Cook, partially covered, until tender when piecered with a fork - about 25 minutes. Drain and let cook slightly. While the potatoes are warm, slice them about 1/4 inch thick (no need to peel, but discard pieces of skin that come off on their own). Put half the potatoes ina large serving bowl. In a small bowl, whisk the oil, lemon zest and juice, 1 tsp kosher salt, and several grinds of pper. Drizzle half the dressing over the potatoes. Add the remaining potatoes to the bowl, drizzle the rest of the dressing, and toss gently with a large rubber spatula to combine well. Add teh cilantro and scallions and toss gently again. Taste and add more salt as needed. serve warm or at room temperature. I better submit this before it disappears. Thanks Michelle for putting this together. Lynn. PS okay I'm tempting fate by continuing to type, but I have to mention that the idea of having oil on your hands when forming the chicken patties was fabulous. It gave the patties just enough oil to bind them and protect them in cooking. Anyone else ever heard of this technique?

Walnut Burgers 2 lg eggs 2/3 cup whole wheat bread crumbs(I just use WW bread torn into small pieces) 1/2 cup chopped walnuts 1/2 cup chopped green onions 1/2 cup toasted wheat germ 1/2 cup small-curd cottage cheese 2 tbs chopped parsley 1 tsp basil 1/2 tsp oregano 1/2 tsp papriks garlic salt 4 slices cheese (your preference) toasted buns or bread garnish(lettuce, tomato, red onion) In a bowl,beat eggs. Stir in bread crumbs,walnuts,green onions,wheat germ,cottage cheese,parsley,and herbs. Season to taste with garlic salt. Broil on greased sheet until brown on both sides. Top with cheese and broil till melted. Serve on buns with condiments. Serves 4