Best burger cooking trick..

[Chasdev]

I grill my hamburgers for exactly 3 minutes a side and the results are always perfect, as long as the fire is not too large or too small, and I was reluctant to try something new.
We buy (or used to anyway) 5 lbs of 80/20 ground chuck, press them into 6 inch discs and freeze them with parchment paper in between for easy access when needed.
My wife read an article stating to cook them frozen instead of thawing first.
The results are fantastic, very tender and juicy sort of medium rare but still fully cooked.
Highly recommended folks.

 

[Compulsive Smoker]

I grill my hamburgers for exactly 3 minutes a side and the results are always perfect, as long as the fire is not too large or too small, and I was reluctant to try something new.
We buy (or used to anyway) 5 lbs of 80/20 ground chuck, press them into 6 inch discs and freeze them with parchment paper in between for easy access when needed.
My wife read an article stating to cook them frozen instead of thawing first.
The results are fantastic, very tender and juicy sort of medium rare but still fully cooked.
Highly recommended folks.

Thanks for the tip! Gonna have to try that!

 

[mike243]

I never cook store bought ground rare anything, if I grind something I am not worried about it, I like to grind brisket and make patty's then freeze, cook from frozen works well. You can also cook steaks from frozen which is great for somebody who loves rare, wife see's pink she's done lol, after 41+ years I don't even try anymore

 

[DRKsmoking]

wife see's pink she's done lol, after 41+ years I don't even try anymore

Same.

David

 

[TexasMuskrat]

You know I never really thought about it before but whenever I buy pre-made patties I always cook them frozen. Don't know why I wouldn't do it with made at home patties as well. Hmmm you might have changed my preparation for hamburger patties.

 

[ahakohda]

As I mentioned in another thread, it takes an hour and a half now to cook burgers, because once you try it this way you never want it any other way.....
Smoke patties at 180F till internal 120F and than sear, cheese, and serve.

 

[zwiller]

Fan of frozen burgers too. I typically rock the premade but we also freeze our hand packed ones. I've said it before, the key to a good burger is EXTREMELY high heat. Mine are under 2m total on the sear burner. You simply cannot do it without it being frozen. I personally think all the rage about fresh hand packed is very much overrated.

Little history on frozen burgers... They were invented in my town.

Sam Stein (1906-2005) was a Cleveland-born innovator whose work fundamentally changed the meat processing industry by introducing preformed burger patties to the commercial market.
In 1926, as a 19-year-old coffee salesman, Stein noticed restaurant cooks struggling to hand-form uniform burgers during busy shifts. With a simple method, he launched his first business with just 23 dollars. He used an ice cream scoop to portion ground beef into uniform balls, which he then flattened into consistent patties. He began separating the meat with wax paper, allowing restaurants to stack and store them for immediate use—a practice that remains a global industry standard today.
Stein's career evolved from a local startup to a massive industrial presence. He founded Grill Meats, Inc. in Sandusky. This company was the first to offer pre-formed patties commercially.
In the 1950s, he expanded into the frozen food market with the Chef's Pantry brand, which became nationwide for frozen meats and prepared entrees. It was later sold to Oscar Mayer in 1979 for $25 million.

 

[mneeley490]

Yep, been grilling frozen Costco patties for years. It was especially convenient when I had small kids.

Is it ready yet? Is it ready yet? Is it ready yet?

 

[zwiller]

Same.

David

3rd. Motion carried. Hockey puck it is!

@ahakohda @chopsaw has been playing around with smoked burgers and has piqued my interest. I do get a hankering for a large 10-12oz burger now and then and might have to give it a try smoking some.

 

[DRKsmoking]

Fan of frozen burgers too. I typically rock the premade but we also freeze our hand packed ones. I've said it before, the key to a good burger is EXTREMELY high heat. Mine are under 2m total on the sear burner. You simply cannot do it without it being frozen. I personally think all the rage about fresh hand packed is very much overrated.

Little history on frozen burgers... They were invented in my town.

Sam Stein (1906-2005) was a Cleveland-born innovator whose work fundamentally changed the meat processing industry by introducing preformed burger patties to the commercial market.
In 1926, as a 19-year-old coffee salesman, Stein noticed restaurant cooks struggling to hand-form uniform burgers during busy shifts. With a simple method, he launched his first business with just 23 dollars. He used an ice cream scoop to portion ground beef into uniform balls, which he then flattened into consistent patties. He began separating the meat with wax paper, allowing restaurants to stack and store them for immediate use—a practice that remains a global industry standard today.
Stein's career evolved from a local startup to a massive industrial presence. He founded Grill Meats, Inc. in Sandusky. This company was the first to offer pre-formed patties commercially.
In the 1950s, he expanded into the frozen food market with the Chef's Pantry brand, which became nationwide for frozen meats and prepared entrees. It was later sold to Oscar Mayer in 1979 for $25 million.

Very cool Sam ( or frozen if you will ) story. Nice to know a little history about regular daily things.

I will say i am more of a med cooked meat, but its all a no pink or red for the rest of the house.

God love them ,

David