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Is it okay to freeze hamburger patties?

c
cups123 Feb 2, 2009 06:58 AM

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!

  1. hotoynoodle Feb 2, 2009 07:02 AM

    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. l
      latindancer Feb 2, 2009 07:19 AM

      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. c
        cheesecake17 Feb 2, 2009 07:54 AM

        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. n
          normalheightsfoodie Feb 2, 2009 11:09 AM

          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
            c
            cheesecake17 Feb 2, 2009 02:01 PM

            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. k
            Kelli2006 Feb 2, 2009 11:20 AM

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

            1. e
              ESNY Feb 2, 2009 11:47 AM

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

              5 Replies
              1. re: ESNY
                c
                cups123 Feb 2, 2009 06:21 PM

                why can't you season it?

                1. re: cups123
                  j
                  jaykayen Feb 2, 2009 08:09 PM

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

                  1. re: cups123
                    l
                    latindancer Feb 3, 2009 12:47 PM

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

                    1. re: latindancer
                      alanbarnes Feb 3, 2009 05:40 PM

                      Whuh?

                      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
                        l
                        latindancer Feb 3, 2009 11:23 PM

                        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.

                2. s
                  Sam D. Feb 2, 2009 07:52 PM

                  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. hill food Feb 2, 2009 10:00 PM

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

                    1. q
                      Querencia Feb 3, 2009 05:26 PM

                      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. Cheese Boy Feb 4, 2009 08:59 PM

                        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...

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