How can I make freezer burgers cook and taste better?

by Dan
(Manchester, NH)

When I cook frozen burgers, either on the grill or in the broiler, they always come out tough and dry. They taste good, ignoring the toughness and dryness, but are junk next to fresh ground.

While I would always prefer fresh ground beef, my parents give me bags of frozen product regularly. One of the items is a plastic vacuum sealed sheet of burger patties. After defrosting, they feel like they were compacted by a stamping machine and have a smooth film-like feel on the outside.

I have tried cutting slits across each side, with the rationale that it might loosen up the meat. I'm afraid to pull them apart then mash them back together, as I don't think they will stick back together very well, due to the consistency.

Any suggestions?


Chef Todd Says:
Three words - throw it out.
You're exactly right, that hydrolic pressing of burgers squeezes moisture out like a sponge. It sounds like your parents are a bit over-zealous at the wholesale club. That vacuum tube of ground beef is nasty, I can only imagine the processing and injected fluids that's in there.

If you really want a nice burger, get some fresh, 93% lean ground beef. It's pretty inexpensive, and for the investment, you'll enjoy the meal much more.

However, you did ask how I'd improve those mash-burgers. First, I'd consider marinating in an acidic liquid overnight. The acids will break down connective tissue making it tough. Second, consider cooking in a moist method. Perhaps grill-mark the burgers, but then poach them in beef broth (yuk). Or, grind the patties in a food processor, brown off the meat, freeze in ziplocks for future burritos, sloppy joes, hot dog topping, etc.

By the way, cutting the burgers just lets more moisture out, it won't tenderize something that has been through the trama of wholesale club vac burgers.

Good Luck.
Chef Todd.