Burgers from frozen ground beef

[jgg13]

I've basically completely avoided doing this over the years, as my first forays into burger making as a youngin' was always via frozen ground beef (buying in bulk during college, doncha know) always ended terribly - the burgers crumbled apart on the grill and basicaly sucked.

I just happened to notice htat I had a few pounds of ground beef frozen in the fridge (not old, from a few weeks ago), and I had been planning on buying some ground beef to make some burgers for a tailgate party.

Realizing that we'd all love to have fresh ground beef (and preferably *freshly ground beef*!) for burgers, does anyone have tips on how to make previously frozen ground beef into non-sucky burgers, or can it not be done? It'd be nice to not have to make a trip to the grocery on this one ;)

[jgg13]

So I ended up not doing burgers anyways (and good thing I didn't as we ended up with too much food as it was), but thanks for the thoughts folks.

[JudiAU]

Previously frozen lean beef would work better in another dish, like sloppy joes. We often make them with grass-fed beef and the leaner meat works well.

[paul balbin]

I agree with todao, but add one thing. Only turn it once. Time the time on the grill and when
liquids start to rise to the surface roll gently to the other side, don't flip. Cook half as long
on the second side. This works well for steaks too.

[jgg13]

I only turn once anyways :)

[todao]

Any quality frozen ground beef. properly thawed should make good burgers. The fat content is an important factor (too lean ground beef doesn't make a very good burger and often doesn't hold together well) as does the coarseness of the grind.
Once you've satisfied yourself that those two factors are adequately covered, you might want to try mixing your ground beef with an egg (about 1 egg per pound - and mix it well) as a binder. If you're grilling your burgers, make sure you use a grate that has very close elements (a screen is perhaps the best method) to support the meat while it cooks so it doesn't fracture when you slip your spatula under it in the process of turning.

[jgg13]

Good point re: the fat content, I think that was actually fairly lean ground beef I have.

As it turns out, not going ot be doing burgers anyways so it's a moot point.

Thanks for the input all

[scubadoo97]

I often buy a few chuck roasts and grind and freeze in 1/2 lb or 1 lb packages. This make pulling out a little ground meat easy for a last minute meal. I have made many burgers with this pre-frozen meat and while it's not as good as fresh it's still better than most anywhere I've had a burger out. I sent my daughter back to college with a few packs of ground meat. The report back from her and her roomies was that it made better burgers than any preground meat they've purchased in the supermarket.

[Antilope]

I would try America's Test Kitchen recipe for well done hamburgers that have a panade of milk and bread added to them to keep them juicy. I've made these before from frozen beef and they turn out quite well.

America's Test Kitchen
Well-Done Grilled Hamburgers
http://chowhound.chow.com/topics/5419...

[jgg13]

Hah, I remember that ep - I thought to myself, "why on earth would anyone want to do this when they can jsut have a fresh medium rare burger!". Now I know ;) Good point.