This is the simplest and best fresh ground beef burger for camping. Okay, okay, maybe not the simplest because you could just buy ground beef burgers or Bubbaburgers or plain ground beef. But this tiny bit of effort makes for a next-level burger, and it just takes a few extra minutes. And it is just 3 ingredients!

1 lbs ground beef for 4 burgers (or 6 sliders or 3 giant burgers)

1-2 tsp Worchestershire Sauce (Lea & Perrins is great)

1 tsp Seasoned Salt (Lawry‘s is awesome)

Combine all ingredients in a medium mixing bowl. Amounts are not exact- it is quite fine to eyeball this! Mash it all together until it is well incorporated- I have found just using my hands is the easiest method.

Separate mixture into equal parts for each burger and roll into a ball.

At this point you can freeze or refrigerate the burgers ahead of time.

To cook on a griddle surface place each portion on oiled griddle and “smash” with spatula tool (this is the BEST and most fun way!). To cook on a grill surface you will want to press portions into a burger shape first. Cook to desired doneness flipping half way through and adding cheese with about a minute left.

These burgers are great with just about any cheese, but my absolute favorite combo is cheddar jack on a Hawaiian bun with BBQ sauce.

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10-12 lasagna noodles, cooked al dente

1 15 oz container riccota cheese

4 eggs, divided

2 T minced garlic

Salt and pepper to tast

1 cup shredded mozzerella chees

1/2 cup flour

2 cup italian bread crumbs

Vegetable oil, for frying

While lasagna noodles cook, stir together ricotta cheese, 1 egg, garlic, salt, and pepper in a big ‘ol bowl.

Place noodles flat on parchment paper or greased baking sheet (or cutting board- whatever’s handy). Spread mixture onto noodles in a thin layer. Sprinkle with shredded mozzarella cheese.

Fold each noodle 3-4 times to create a square. Freeze lasagna squares for at least 30 minutes.

Heat about 1 inch of oil in a deep skillet. Place flour, remaining 3 eggs (beaten), and bread crumbs in separate bowls. Dip and coat lasagna squares in flour, then egg, then bread crumbs. Use tongs to place 3-4 breaded squares into hot oil. Cook until golden, approximately 2-3 minutes per side. Remove to cool on wire rack or paper towels.

To transport and reaheat for camping: Wrap 4-6 squares in tin foil in a single layer and refrigerate. When ready to re-heat, place foil pack on grill on medium heat for approximately 5 minutes each side. Dip in marinara sauce (or alfredo sauce, yummmmmm).

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We agree everyone loves risotto. And we also agree no one loves making risotto. I am about to solve all of your problems.

Yes, you can bring your instant pot camping. Yes, that is ridiculous. But we are fancy, and it is convenient, so why not? I store mine under the bed since I only actually end up using it for one or two meals in a trip and its bulky. So now that that’s settled can we talk about how awesome it is that you can make risotto in the instant pot? I assure you, it’s true. And the best part? You don’t have to stir and babysit it at all. And the other best part? It takes like 25 minutes. 20 minutes of which you do nothing but drink beer and sit on your butt. And the third best part, it is unreasonably good. Not just sort of good. It is really really really good. I know, I know, you are not going to believe me until you try it. But you should try it. Because it’s so good.

Notes: When using the sauté mode, I have to change between normal and low since normal burns and low is too low.

Ingredients:

3 Tablespoons butter (divided)

1 small white onion or large shallot (finely chopped)

1 tablespoon chopped garlic

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup Arborio rice

2 cups beef broth or beef bone broth

2 tablespoons grated or shredded pecorino romano cheese (can sub parmesan)

Directions:

Set instant pot to sauté. Melt 1 tablespoon of butter.

Sautee onion until soft and translucent.

Add garlic and continue to sauté for 2-3 minutes.

Add 1 more tablespoon butter, plus salt and pepper.

Once butter is melted add rice and stir to coat. Toast for about 1 minute.

Add the broth and scrape bottom of the pot thoroughly to get it clear (burnt on brown bits can cause an instant pot to error).

Turn off the sauté setting. Secure the lid and turn the valve to seal. Set to pressure cook for 10 minutes.

When done cooking, allow pressure to naturally release for 10 minutes.

Open the vent to manually release pressure.

Open the lid. It will look like it is totally not done and you will be let down and dissapointed. Don’t worry! That is normal, I swear. Give it a good stir and it will be perfect. Add grated cheese and some fresh parsley for garnish. Or don’t, if you have fresh parsley while you’re camping then you are way fancier than we are.

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             What is fall without apple cider? And what is fall camping without some way to make that with booze? This is the perfect fall campfire drink and it is beyond easy. In fact, it isn’t even really a recipe so much as an idea that is now a basic necessity of our fall trips.

              A little back story. I do not like hard cider. It is everywhere and of course, everyone else loves the stuff.  I have to admit when we visited the Angry Orchard brewery on a camping trip it was a great time. I even enjoyed their sample flight. I highly recommend a trip there, it is freaking beautiful, they have awesome snacks, apparel, and lots of hard cider. They offer tours as well. It is just an all-around good time.

              Anyway, back to the recipe-ish post. I don’t really love hard cider. But I do love apple cider. And also booze. So we basically tried out different ways to make your own apple cider drinks during last fall’s camping season. We learned three lessons.

              First- bees love apple cider more than you do. I do not know where they even come from but when you open apple cider and start mixing it in a pitcher at a campground, bees swarm your site from every direction. Do your mixing inside and get a pitcher with a lid. We didn’t have that so we basically fed some cider to the kids from the gallon, then used the extra space in the gallon bottle to make the alcoholic additions. And get some sort of mason jar contraption to drink out of. Mason jars go with apple cider anyway, so just run with it. Whatever you can, just beware of the bees! (It’s totally worth it though, I promise, keep going!).

              Second- Cut it with ice AND water. I am presuming it is cool out when you are making these drinks. If we were making lemonade drinks in 90 degree summer heat, I would say just load up on ice, but not in the fall. When it is cooler outside, you don’t have to worry about the ice melting, but the cider is really, really sweet. If you use a little ice and also a little bit of water, it makes the drink a bit more, high-end. I actually used to be a bartender, trust me on this.

              Third- choose your booze. We actually have yet to find a bad option for what to add to your cider to make it boozy. Go with something dark and earthy (I don’t think gin would go over well). We tried Wild Turkey Bourbon. This was A-MAZ-ING. Perfect combination. We also tried Captain Morgan. JUST. AS. GOOD. Seriously, I almost feel like you can’t go wrong. I am confident that Jack Daniels or Jim Beam would be just as good. You could probably get away with Tito’s. Honestly this doesn’t take a mixologist, you really don’t need me at all. Mix some liquor into your apple cider next camping trip. You’re welcome. But watch out for the bees.

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