This is a 4th generation secret BBQ hamburger recipe. I usually make it in 3-pound batches but have made it in 12-pound batches with the same results, and it can be frozen with the same flavor. Be aware of notes at the end. This recipe is old and bottle contents have changed. Hope this will work well for your needs. Our family loves it and often takes containers to go.
The original recipe is from the “50 Year St. Croix County Cookbook”. It is also excellent eaten fresh.