While freshly handmade burgers are always going to be better, grilling frozen burgers are a second best. This is especially true if you are looking for a fast cook on a week night.
When it comes to grilling frozen burgers it just doesn’t get any easier. The trickiest part about grilling frozen burgers is probably simply getting the patties separated apart from one another.
A good set of frozen burger patties will come with parchment paper between them. This makes it easier to get them apart as the actual patties aren’t frozen together.
If you struggle getting the burgers apart simply let them sit on the counter for a few minutes to thaw. Just a little though because you don’t want toe middle of the burger to be frozen while the outside is thawed (this will make it hard to get the internal temperature up to temp and not burn the outside of the patty).
After a couple of minutes you should be able to attempt this again with ease. I also recommend grabbing a utensil like a spatula to assist with separating the patties should you have these issues.
How to Perfectly Season a Frozen Burger?
Once the burgers are apart they can then be seasoned. Every good burger needs a little seasoning. A lot of people just like a simple salt and pepper blend but I like a little more flavor on mine.
I’m always asked what I use on mine, which always seem to be a hit. I use what I call “two secret ingredients”. Skip the salt and pepper and try these two seasonings.
The first is Cow Lick Seasoning by Dizzy Pig. Cow Lick is packed with fresh ground pepper, earthy chilies, paprika, garlic and onion. It is an excellent blend that I’d recommend to anyone.
My other ingredient that I hide in the mix is Mesquite by McCormick. It just adds a nice extra bold flavor to the Cow Lick seasoning! Also, If you like some heat, I recommend cayenne pepper too but this is more optional and it definitely depends on the person.
Now that the frozen patties are seasoned it is time to get them on the grill. For me, I prefer the Big Green Egg because it will also deliver a light smoke flavor to the meat but they are also good on a regular propane / natural gas / charcoal grill.
How to Perfectly Cook a Frozen Burger?
To cook the burgers fire up the Big Green Egg to about 450 – 500 degrees (or propane / natural gas / charcoal grill). Once up to temp get the burgers on the grill. Let them cook for 3-4 minutes and then flip them.
If the patty sticks to the grate then they need to cook a little longer. The fats in the meat will act similar to an olive or vegetable oil and will release the meat from the grate. Once this occurs continue to flip all the burgers, but in the 3-4 minutes you should have this accomplished.
While the second side is cooking this is a good time to run inside and grab your cheese of choice and buns.
Continue to cook the other side for three for four minutes and they should be done. Always use a meat thermometer to confirm the internal temperature is at the recommended minimum temperature (always do this to avoid getting sick off under cooked meat).
Now that the meat is properly cooked to its minimum safety temperature it is time wrap them up. Throw your favorite cheese on them.
I also recommend splitting the buns and placing them face down on the grate for about 30 seconds. This will help warm the buns up which will really help top the burger off.
If you’re looking for a great side, try some Smoked Twice Baked Potatoes.
At this point you can shut the grill off. Everything is done and you can bring them inside, compile the burger, add the preferred condiments and just enjoy the cook!
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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