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Is it okay to freeze hamburger patties?

I just bought a lot of ground beef to make hamburgers throughout the week. If I am going to add the spices and salt/pepper to it tonight and make a few - however, with the remaining beef, should I just form it into patties and freeze them until tomorrow, next day, day after etc or should I let it sit in the frig? Will it affect the taste if I freeze and then defrost? I had it freshly ground so I don't want to ruin it. Also, is it okay to add all the spices, like salt, and freeze it?

Thanks for the help!

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  1. you can absolutely pre-make them and freeze them safely. i wouldn't keep them in the fridge more than 48 hours before cooking--ground meat degrades much more quickly than whole pieces.

    freezing will affect the texture, but i doubt you'll really notice it on burgers.

    1. I was raised with a mother who did this....she made them into patties and stacked them between waxed paper. From what I remember she seasoned afterward when she was making them.
      It never, in my opinion, compromised the taste or texture.
      I would not advise, however, leaving the hamburger in the refrigerator for any amount of time.

      1. I always freeze my beef, chicken, or turkey burgers. The best way to do it is to form the seasoned burgers and line them up on a waxed paper lined cookie sheet. In between each layer of burgers, put a double layer of waxed paper so that they don't stick. When they are frozen solid, put the burgers into ziplock bags with the air squeezed out. Label the ziplock with the date and contents.

        1. I totally aggree with Cheesecake. When ziplocking them, get all of the air out of the bag. Air is your enemy when freezing. We have had a lot of luck with the new zip lock bags that come with the little vacuum pump to remove the air. You can use a normal zip lock and a straw too.

          1 Reply
          1. re: normalheightsfoodie

            I freeze some burgers in little ziplock baggies, that way if my husband wants one, he doesn't have to worry about resealing the whole bag of burgers.

          2. Id suggest that you put a layer of waxed paper between them to make separation easier.

            1. They will freeze well. Just don't season the meat you intend to freeze.

              6 Replies
                1. re: cups123

                  as long as you remember it's already seasoned, it's fine.

                  1. re: cups123

                    Ground beef, hamburger, should not be seasoned with salt before freezing....
                    It can cause the meat to become rancid.

                    1. re: latindancer


                      Rancidity is caused by the breakdown of fats or oils. Salting hamburger patties before freezing will do nothing whatsoever to the molecular structure of the fat in the meat.

                      I freeze meatballs all the time. The ground meat is always salted. And they're never rancid.

                      1. re: alanbarnes

                        Adding salt to meat, before freezing, speeds up the rancidity process.
                        Bacon and ham , therefore, do not freeze as long, or as well, as other meats.
                        Notice I said 'can cause'...it can depending upon the amount of time it spends in the freezer.

                        1. re: latindancer

                          Before there was refrigeration, meat was preserved with brine and salt. Therefore, you're wrong.

                2. I have been freezing hamburger patties for decades. Ages ago;when i was in metal working, I made a hamburger patty press 1/2" X 5". It is designed to form the patties tightly encased in plastic (e.g. Saran wrap). I make a batch of about 20 patties at a time and then freeze them for later use within 8-10 weeks. I learned later on that pressing a 2" concave intent into each finished meat causes them them to cook more evenly and retain their shape, even though they do shrink when grilled. When done they are perfectly matched for 4" hamburger buns.

                  I know some may take issue over fresh vs.frozen and pressed vs. lightly hand-formed hamburger patties. I'll admit that you will lose a very slight amount of flavor and quality by pressing and freezing this way but the difference IMO is too subtle to trump the convenience of having burger patties on demand.

                  1. just don't thaw and re-freeze - hence the suggestions for waxed paper. some do a double layer of paper for easier release.

                    1. Freeze each hamburger patty in a plastic sandwich bag and stack them in an empty coffee can to hold the shape and keep them nice and airtight.

                      1. Tupperware makes a Hamburger Press that's *very* convenient if you find yourself making lots of frozen hamburgers [venison ones, etc]. Not only will you have perfect frozen burgers every time, but you also don't have to open the entire pack and consume them all at once. The "layers" or "tiers" peel open ONE at a time, and you can make the stack as low or as tall as you like. Pretty cool idea. I included a link here so you can visualize what I'm saying.

                        Link --> http://farm4.static.flickr.com/3155/2...

                        1. If you have a round metal coffee can, put each raw hamburger patty in a plastic sandwich bag (the old-fashioned kind that folds over) then put a stack of them in the coffee can and seal with the kid. Keeps them in nice shape ready to use. They thaw almost instantly in the frying pan.

                          1 Reply
                          1. re: Querencia

                            I do something similar. Using a round Rubbermaid freezer container and plastic lids saved from cardboard coffee canisters, I layer beef patties separated by the lids.

                            It is not necessary to defrost the patties before cooking. Matter of fact, like Bubba Burgers, I think they are better made from frozen. It allows more time to get a flavorful brown crust on the outside while the interior is still deep pink to red, the way I like it.