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Theres no denying the convenience of frozen patties for grilling hamburgers, but theyre often made of sub-par meat or have questionable additives. Solve the problem by using home-ground beef or ground beef from a butcher or a store you trust and make your OWN frozen patties for grilling hamburgers! Bonus: You can take advantage of meat sales to save money!
I love the convenience of frozen patties for grilling hamburgers. I seldom like the texture or flavour, though, of commercially purchased patties theyre all a little like old boot if were being honest. Part of the issue at hand is user error: we dont always finesse frozen patties for grilling the way we do handmade ones. The bigger parts of the problem, however, are the quality of the beef used in the ones that are sitting in your grocers freezer and the way the beef is handled that goes INTO the patties.
Its the meatball phenomenon. Its hard to love taking the time to hand form a bajillion meatballs, but the ones made by hand are always superior in texture to the little floor hockey pucks sold in the freezer section. Its the light touch that makes a difference. Thats why I often make a double or triple batch of meatballs to freezer for later meals.
This same logic applies tomaking your own frozen patties for grilling hamburgers.Are you prepping burgers to grill? Its not much extra effort to make a double batch of patties and freeze half for a fast meal further on down the road. Simple, right?
Aaaaaaaand, AND, and You can take advantage of sales on ground beef or primal cuts of beef (i.e. a nice big chuck roast) and stockpile some frozen patties for grilling hamburgers later saving yourself money on down the road! Save money and eat better in the process? Who doesnt want that?
Tips for Making Perfect Patties for Grilling Hamburgers:
Make them uniform in size and shape. This way every burger you cook is done at the same time.
, use an open-topped round cookie cutter. I use the largest cutter from thisPlain Round Cutter Set (affiliate link)
, you can usea kitchen scale (affiliate link)
like I do, or eyeball it and try to fill it to the same place every time on the cookie cutter. I prefer the precision of the scale. Obsessive? Yeah, but my burgers kind of rock.
Dont handle the meat too much. Using too much pressure or taking too long to shape it yields a tough burger. Besides that, the heat of your hands can actually make the final burger tougher, too. Thats another reason the cookie cutter works so brilliantly. You get a perfect shape every time without mangling and over-handling the meat.
The thumb print is non-negotiable in my house. Making that indentation in the burger prevents doming while it cooks. Im sure youve seen perfectly flat burgers become curved or fat in the middle on the grill. Its not just aesthetic, though When they pouf up in the center, the edges become crispy and overdone before the center can cook through. Banish wonky burgers and get an evenly grilled burger every time with the simple addition of pushing your thumb 1/3 of the way down into the shaped burger before removing it from the cookie cutter mold.
Freeze them good and solid before attempting to move them to a bag. This helps them keep the shape you made them.
Stack them with squares of parchment in between so they dont stick before putting them in a resealable zipper top freezer bag. Be sure to get as much air out of the bag as possible when sealing it to help prevent freezer burn.
If youre really concerned about freezer burn, you can help prevent it a little more by tightly rolling those filled freezer bags in sturdy paper bags or freezer paper.
Theres no denying the convenience of frozen patties for grilling hamburgers, but theyre often made of sub-par meat or have questionable additives. Solve the problem by using home-ground beef or ground beef from a butcher or a store you trust and make your OWN frozen patties for grilling hamburgers!
of 80/20 or 85/15 ground beef OR home ground beef with about a 15% fat content
resealable gallon size zipper top freezer bags
kitchen scale that measures in ounces
Lay a sheet of parchment paper on a cookie sheet. Cover your kitchen scale with a layer of plastic wrap to keep it clean. Lay the round biscuit cutter on top of the scale. Turn on and tare your scale.
Measure 5 ounces of ground beef into the round cutter. Gently press it down so that it is evenly distributed in the mold. Use your thumb to press an indentation that goes about 1/3 of the way into the patty. This indentation will help keep the burger from doming when it cooks. Lift the biscuit cutter. The patty will be likely to stay in the cutter at this point. Thats fine! Move the cutter over to the parchment lined cookie sheet and push the patty out onto the parchment. Return the cutter to the scale and repeat with the rest of the meat. If you fill the sheet, you can lay another piece of parchment on top of it and continue on until youve used all the meat.
Transfer the tray to the freezer overnight, or until the patties are frozen solid. Cut the parchment in a grid so that each patty has its own square. Stack each patty with its square into a resealable gallon size zipper top freezer bag. Label each bag with the type of beef used and the date. Freeze for up to and use within 3 months for best quality.
Season the desired number of frozen patties with salt and pepper on both sides. Preheat grill or frying pan to medium high. Lay the patties down over direct heat and dont mess with them! After 6 minutes or so (each grill and stove is different, so watch for the visual cues), youll begin to see juices starting to pool on top of your burger. Flip them gently and leave them alone again. At about 3 minutes, your burger should be medium, but do yourself a favour and use an instant read thermometer to check!
These are the cutter set and kitchen scale that I own and use at least three times a week. These are both Amazon affiliate links.
Filed Under:Beef, Venison, & other red meatMeatsRebeccaSandwiches & BurgersTagged With:budget friendlyFrugal Foodkid friendlyquick and easy
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Commercial frozen patties are the WORST thanks for the tutorial!! Im going to stock my freezer it will be warm enough to grill soon (fingers crossed)!!
Glad to see that I am not the only person OC with her home made burgers. I too measure with a scale, but I use a large jar lid (although I am liking the cookie cutter idea) lined with plastic wrap, then add the meat and thumb print, wrap then up, line them up on a cookie sheet, freeze solid and THEN I put them in the freezer bag. Beats the frozen hockey pucks butts!!
I was thinking an English muffin ring might be a good size for this.
I make my own as I live alone and do not want a big box of burgers. I make mine by weighing and then wrap each in plastic wrap and store in a ziplock. The wrap allows me to take out one at a time without being stuck and helps prevent freezer burn. I wonder if a tuna can with ends cut out might work as a mold.
Nanaif you find a tuna can that you can get both ends off, please post!!! A lot of cans these days (especially the cranberry sauce.dont e know there are plenty like me out there) that is difficult/impossible to get off the second end.
When I make my burgers, I usually add chopped onions, herbs, garlic, and maybe some barbecue sauce or mustard. I guess that makes me stir it more, but we love the way they taste and dont usually have trouble with them turning up at the ends. Will the extra additives affect freezing?
I am wodnering the same about adding green onions, eggs, bread crumbs..etc..is it possible to do before freezing? thanks
Is there a reason you dont add salt and pepper to your patties before freezing?
Im not sure if this has anything to do with what Rebeccas reasoning is, but salting meat ahead of time pulls moisture out. That is why you wouldnt normally salt any kind of meat until right before you are going to sear or grill itit wont brown as nicely, rather, it will sort of steam or boil.
I am wondering the same thing. When I make burgers I always shake in some worcestershire sauce and s&p. My guess would be that the salt cant pull out the water if the water is frozenguess I will try with a small batch and do a taste test!
In my house a while we do frozen hamburgers and is highly recommended ago!
This really is such a great idea. We were in the store yesterday debating whether or not to buy prepacked ones, and Im glad we didnt now. Why didnt we think of this before? Thanks!
Excellent idea and guide. But there is a gray area for me. (real ignorant in kitchen) Should I let them thaw before pan-frying or put them solid frozen? And when to season them -before or after thawing?
Oh man. I googled freezing burgers because I wanted to look at some instructions to confirm what I was guessing the correct process would be, didnt even realize I was on your blog until I saw your replies in the comments lol.
I went to a tag sale at an older persons home and there was the Tupperware hamburg press and containers with lids just like my mom had when I was a kid. Each round container can hold up to 1/2 pound of ground beef and they stack interlocked. For extra protection in the freezer I put the stack in a gallon size freezer bag. Easy to separate and cook the number you want.
Thats pretty handy, Joe! I havent seen any of those in my neighborhood tag sale.
When using the cookie cutter, do you press the meat into the cutter? The instructions above dont elaborate, just says dont handle a lot.
Hi Diane- Yes. The round cutter is meant as a form.
 can make your own hamburger patties or buy 
Cookbook author, recipe developer, travel enthusiast, Pilates and Barre instructor, mother of five perpetually hungry boys, and wife of her biggest culinary fan.
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