Frozen burger patties are convenient, but many store-bought options use lower-quality meat or include additives. A better solution is to use ground beef from a trusted butcher or grind your own, then make and freeze your own patties. You’ll get tastier burgers and can stock up when meat is on sale.
I appreciate the convenience of frozen patties, but commercial versions often disappoint in texture and flavor. Homemade patties let you control the meat quality and handling, so the finished burger is much better.
Part of the difference comes down to how the meat is treated. Many store patties are heavily handled or contain extenders and binders that change texture. When you shape patties gently at home—just like handmade meatballs—the result is juicier and more tender.
The same idea applies to making and freezing burger patties. If you’re grilling tonight, make a double batch and freeze half. That takes very little extra effort and gives you ready-to-cook patties for busy nights. Buying larger cuts or bulk ground beef on sale and turning them into frozen patties is a smart way to save money while eating better.
Looking for more ground beef recipes? Try ground beef fried rice (cheeseburger fried rice), a quick Korean-style beef, or an easy sesame beef—simple meals that make the most of good ground beef.
Tips for Making Perfect Patties for Grilling Hamburgers:
Make patties uniform in size and shape so they cook evenly.
To keep the shape consistent, use an open-topped round cookie cutter. It gives a clean edge without over-handling the meat.
To keep the size consistent, use a kitchen scale to portion each patty, or carefully eyeball the amount. A scale is quick and accurate.
Handle the meat as little as possible. Overworking the meat or pressing too hard creates a denser, tougher burger. The cutter helps you form patties without squeezing them excessively.
Press a thumb indentation about one-third of the way into each patty. This prevents the center from puffing up during cooking and helps the burger cook evenly from edge to center.
Freeze patties solid before transferring them to a bag so they hold their shape. Place a square of parchment between each patty to prevent sticking, then stack them in a resealable gallon-size freezer bag. Remove as much air as possible to reduce freezer burn. For extra protection, wrap the filled bag in freezer paper.
Make your Own Frozen Patties for Grilling Hamburgers
Rebecca Lindamood
Ingredients
- 5 pounds of 80/20 or 85/15 ground beef OR home-ground beef with about 15% fat
- parchment paper
- resealable gallon-size freezer bags
- 4- inch open-topped round biscuit cutter
- kitchen scale that measures in ounces
Instructions
-
Lay a sheet of parchment on a baking sheet. Cover the kitchen scale with plastic wrap to keep it clean. Place the round cutter on the scale, tare it, and measure each patty.
-
Measure 5 ounces of ground beef into the cutter and press gently so it’s evenly distributed. Use your thumb to make an indentation about 1/3 of the way into the patty to prevent doming while cooking. Lift the cutter; the patty may stay inside—move the cutter over the parchment and push the patty onto the paper. Repeat until all the meat is used. If the sheet fills, cover with another parchment sheet and continue.
-
You should end up with about 16 patties from 5 pounds of ground beef.
-
Freeze the tray overnight or until the patties are solid. Cut the parchment into squares so each patty sits on its own piece. Stack patties with parchment between them in gallon freezer bags, label with type of beef and date, and freeze up to 3 months for best quality.
-
To grill or pan-fry from frozen:
-
Season frozen patties with salt and pepper on both sides. Preheat grill or skillet to medium-high. Place patties over direct heat and avoid pressing or flipping too soon. After about 6 minutes you’ll see juices pooling on top—then flip gently. Cook another ~3 minutes for medium, or check internal temperature with an instant-read thermometer for desired doneness.
Burger Doneness Temperatures:
-
Rare: 120° to 125°F
-
Medium Rare: 130° to 135°F
-
Medium: 140° to 145°F
-
Medium Well: 150° to 155°F
-
Well: 160° to 165°F
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so the author can see your creation.
These are the cutter set and kitchen scale the author uses regularly.