Today, we are making our Tomato sauce, https://slowdownandcook.com/2011/07/19/meat-and-tomato-pasta-sauce/ and several burger patties; a couple we will eat today; the rest we will freeze. We have a burger press that is great for uniformity; every burger cooks the same, four minutes a side. We have a burger recipe here, https://slowdownandcook.com/category/beef/burgers/  but I will simplify it, because we are freezing; simplicity is good for that which will be frozen and cooked later: only the three meats with salt and pepper.

This is the press.