Fresh might always be best, but can you cook those beef patties straight from frozen? Here’s how to grill frozen burgers for the best and juiciest results.
Cooking burgers may vary, depending on what you have at your disposal as well as your recipe. The methods may vary, but you cannot compromise on the results. No one wants an awful burger. Not to mention the potential health risks. In this article, we take a look at how to grill frozen burgers.
Can you cook burgers from frozen?
We keep burgers in the freezer, so that when you want to pop a few on the grill. You can, without having to think about going to the store at the drop of a hat. The issue is that grilling frozen burgers is not the same as cooking them fresh. Cooking them from frozen is possible, but you need to know how to do it and avoid having them taste as they have been in the freezer.
How to prepare frozen burgers for grilling
When you grill frozen burgers, there are some things that you will need to do. You can either grill your burgers after thawing them or grill them frozen. The important thing is to make sure that they reach the required internal temperature when cooked. When they are being cooked When you remove them from the freezer, remove the plastic meat separators.
Once you have done this, you can choose whether you would like to season the patties. I usually go for the natural seasoning the patties come with if I’m dealing with pre-cooked patties. That way you know that the seasoning is already in the meat. I tend to find that reaching for a brand that you know works wonders.
However, as you grill frozen burgers, always keep in mind the possibility of flare-ups. This may happen as you are grilling and as the burgers cook. One of the best ways of making sure that there aren’t any flare-ups is to use indirect heat.
The fat content in the food causes flare-ups, and as such, there isn’t much that you can do to stop them unless you are cooking food with no fat content at all or little fat content. You can avoid them, and you can also stay prepared by having a spray bottle with clean water in it. This will help deal with any flare-ups, if and when happens.
Mistakes to avoid
Frozen burgers might seem easy to grill, but it’s easy to slip up. Avoid these common mistakes to ensure you get the juiciest grilled burgers possible.
Under seasoning meat
If you are buying ready-made patties, it is advisable to go with a brand that you know. However, homemade patties give you a bit more control over the seasoning season in the patties. Try your best to know what has gone into your meat so that you know what to expect.
When it comes to seasoning, try not to use table salt, but instead use kosher salt, which expands and shares more of its flavor across the meat. Remember that any extra seasoning will not stick on your frozen burger. As such, you will need to season the pattie after it has been on the grill for about 2 minutes and then flipped over.
At this stage, the side facing the grill is softer and will take in the seasoning better. One of the biggest mistakes you can make is to try to season the patties when frozen. It will simply roll off like water off a duck’s back.
Another mistake that is often made is turning the heat high or trying to have an open and direct flame so that the patties thaw and cook faster. Cook the meat at a temperature that is too high. You may just make the mistake of burning the meat before it reaches the optimal internal temperature.
Also, do not cook the meat on heat that is too low for long periods.
Also, don’t be fooled by a brown color to think that it is cooked. It may be burning on the outside and uncooked inside.
Another mistake that you will be thankful that you avoided is making the patties too thin. When you attempt to chuck them onto the grill then, they will start to thaw. If you have a very thin pattie, then it may be tough to flip. While it may be tempting, don’t try to press down the patties as they cook.
If you are buying frozen patties already packaged, then you want to go for the ones with no fillers—the more basic, the better.
Also, ensure that you have preset the temperature of the grill so that it heats up properly.
Flare-ups are a common occupational hazard when grilling, especially if you’re cooking fatty meat. A grill flare-up is often the result of dripping fat and can cause a sudden burst of heat, presenting an obvious safety hazard. Furthermore, a flare-up can lead to your burgers being bitter and inedible. Grease build-up is one of the major contributors to hot spots across your cooking grates. If your grates go without cleaning for extended periods of time, the likelihood of a fire is increased. Outbreaks can also be caused by an oily marinade used in your meat.
It may take longer to cook, but it is essential to keep an eye on the internal temperature because there is a possibility of overcooking it.