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CashCrzzy

Frozen Hamburgers !! What Brand Has The Best ??

27 posts in this topic

Do you ever have a craving for a burger and don't feel like mixing up and patting out a burger ??

I know that I do,all the time. I have never had a box of frozen burgers in my freezer,

but I would like to add a box for those times when the crave hits. They don't have to be packed with seasonings.

They just need to be the best !!! :D

 

Please Share your thoughts on what brand has the best burger.

Is there a brand that tastes better cooked medium ?

 

If there are several different brands I may open a Poll to see who is the best.

I know that weber owners eat the best ,only the BEST will do.

Thank You

Greg A.

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We've used Bubba Burgers. Not bad.

 

Don't know that I would cook ANY pre-made burger to only medium. You'd be taking a big chance there.

 

Rich

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We've used Bubba Burgers. Not bad.

 

Don't know that I would cook ANY pre-made burger to only medium. You'd be taking a big chance there.

 

Rich

 

I agree with Rich about the Bubba Burgers. Another thing that I do is use Tupperware Hamburger Press and Freezer Set, make my own burgers and freeze a bunch. No freezer burn and works for me. ;)

You can also search on eBay for them.

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I've used the frozen ones from Aldi's and they aren't too bad. High fat content and not as "meaty" tasting...but good for a large cookout when you don't want to have to mess with forming patties. Only major drawback of *most* frozen patties is that they are all stuck together.

 

@a73elkyss, I'll have to look into that tupperware kit...looks pretty promising and has great reviews! Added to the Father's Day wish list ;-)

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I used to get Bubba Burgers and they are good, but you can do a lot better (financially and culinarily) by making your own.

 

I generally scope out buy-one-get-one offers on 3-lb packs and make 12-24 at a time. I mix it all up with a seasoned panade (2 slices of white bread crumbled and made into a paste with 2 TBSP of milk per 3 lbs of meat... allows you to cook the burger through without it getting stiff and dry) so they're ready to go. To freeze, you can either stack with wax paper squares in between for easier separation later, or you can place 4 per gallon ziplock bag in the corners until they freeze, then consolidate. Mmmm, I think I'm gonna go throw one on right now! :P

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We've used Bubba Burgers. Not bad.

 

Don't know that I would cook ANY pre-made burger to only medium. You'd be taking a big chance there.

 

Rich

My opinion on what Rich said goes a little further, I wouldn't cook any store bought ground to only medium, let alone the frozen patties. If I am using store bought ground it's 160F or nothing, at the market any and all bacteria in the place gets ground into their pre ground beef.

 

If you want killer medium burgers I would suggest purchasing a meat grinder, you can find a fairly decent one for 50 bucks, get some chuck, round steak or sirloin and grind your own, the taste difference is night and day, all of the grinders come with nozzle kits so you can make your own sausages as well.

 

I mix Chuck or Round with Tri-Tip and they come out fantastic, most often a Chuck roast is 2 bucks a pound, their ground beef is sometimes as much as 4 a pound, so its cheaper, safer and tastes way way better.

 

When you're feeling chipper bust out the grinder, prep 5 pounds and freeze those. :P

 

Then you disassemble a few parts throw it in the dishwasher and your good to go, home ground beef, you can eat at med rare if you want.

 

 

jim

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My opinion on what Rich said goes a little further, I wouldn't cook any store bought ground to only medium, let alone the frozen patties. If I am using store bought ground it's 160F or nothing, at the market any and all bacteria in the place gets ground into their pre ground beef.

 

If you want killer medium burgers I would suggest purchasing a meat grinder, you can find a fairly decent one for 50 bucks, get some chuck, round steak or sirloin and grind your own, the taste difference is night and day, all of the grinders come with nozzle kits so you can make your own sausages as well.

 

I mix Chuck or Round with Tri-Tip and they come out fantastic, most often a Chuck roast is 2 bucks a pound, their ground beef is sometimes as much as 4 a pound, so its cheaper, safer and tastes way way better.

 

When you're feeling chipper bust out the grinder, prep 5 pounds and freeze those. :P

 

Then you disassemble a few parts throw it in the dishwasher and your good to go, home ground beef, you can eat at med rare if you want.

 

 

jim

 

Jim - We eat store bought ground sirloin raw all the time around here. Never had issues. :D Little rye bread and raw onion and it cant be beat.

 

I agree about the frozen patties though. I normally cook them through. Not sure why I think thats different from store bought fresh ground beef but I do.

 

I do agree about grinding your own. Brisket makes great burgers too and is pretty cheap.

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I just consider myself fortunate in that I actually prefer burgers cooked through for texture and flavor. And with a panade, you don't have to worry about it being dry.

 

Ok, back to watching saved episodes of America's Test Kitchen. :P I swear they bang home the panade thing like no one else...

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Jim - We eat store bought ground sirloin raw all the time around here. Never had issues. :D

Knock on wood ;)

when my son was 6 he spend a day in the hospital from under cooked ground beef.

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Knock on wood ;)

when my son was 6 he spend a day in the hospital from under cooked ground beef.

 

Double on that, jimbo. I WAS mild in my comment compared to you, BUT I'm in TOTAL agreement. Meat packing facilities are NOT sanitary regardless of any USDA inspections (which are frankly rare). Meat that is ground, cut and reassembled and even stew meat, should be considered suspect and cooked to 160*. I agree you can cook it rare and often get away with it. But, unfortunately, you are BEGGING for a serious problem.

 

Vindii, I hope you will take this to heart. You can control it if you grind your own (and I would clean the meat before doing so) -- you have no control over what has already been ground.

 

Folks, think about it. Why do so many experienced grillers and smokers say to "wash" your meat before preparing it for grilling/smoking?

 

Rich

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Double on that, jimbo. I WAS mild in my comment compared to you, BUT I'm in TOTAL agreement. Meat packing facilities are NOT sanitary regardless of any USDA inspections (which are frankly rare). Meat that is ground, cut and reassembled and even stew meat, should be considered suspect and cooked to 160*. I agree you can cook it rare and often get away with it. But, unfortunately, you are BEGGING for a serious problem.

 

Vindii, I hope you will take this to heart. You can control it if you grind your own (and I would clean the meat before doing so) -- you have no control over what has already been ground.

 

Folks, think about it. Why do so many experienced grillers and smokers say to "wash" your meat before preparing it for grilling/smoking?

 

Rich

I hear ya Rich, cleaning the meat is crucial I always rinse, even the meat I get from my butcher, chicken is a must to rinse, many many years ago in my culinary infancy :lol: I started making my own chicken stock, so I throw a whole chicken in the stock pot with a gallon of water, veggies and simmer for a few hours, looking at my stock I am wondering what the heck is that white/grey frothy scum on the top of my broth, so I phone my mother and ask "whats up Mom" after telling me I was a moron asked me if I remember coming into her kitchen as a toddler and asking her why she was "washing the chicken" she said now you have your answer :D :D

 

So needless to say, I now produce beautiful clean stock, lacking frothy scum, that came from the filth in the meat processing plants, so even if I grill it or spin it on the rotto that birds getting a bath ;)

 

jimbob

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Knock on wood ;)

when my son was 6 he spend a day in the hospital from under cooked ground beef.

 

That would do it for me.

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Raw beef and onions must be a Wisconsin thing. There's a LOT of people around here that eat it on holidays.

 

Maybe our cows are better. :D

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That would do it for me.

50 bucks for a meat grinder will put you safely in med rare ground beef heaven :D

 

Think of all the times we have heard of someone taken to the hospital after a trip to one of the many famous burger chains B) thats why you cant go to a mcdonalds, burger king, jack in the box or what not, and order a med rare burger.

 

 

jim

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Jim - We eat store bought ground sirloin raw all the time around here. Never had issues.

 

Ooowwww, steak tartare - haven't had it in years but love it! Minced sweet onion, a little salt and pepper, a raw egg (mixed in, not on top) - heaven on toast/bagel/toasted muffin. As a kid my dad was a butcher - he knew the slaughter house and ground our beef himself - never had a problem.

 

Thanks for the memories!

 

Regards,

GEWB

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