Freezing patties for best texture and convenience
Freezing made-ahead patties saves time and keeps burgers tasting fresh if done correctly. Form patties from fresh, cold ground meat, then individually flash-freeze them on a tray for 1–2 hours so the patties don’t stick together. After flash-freezing, stack patties separated by parchment or wax paper and place them in airtight freezer bags or vacuum-sealed packs.
Label each bag with the date and type of meat. Store patties for up to 3 months for best quality; they remain safe longer but may lose flavor and texture.
Thawing and cooking from frozen
- Thawing: Move patties to the refrigerator and thaw overnight. Thawed patties can be cooked like fresh ones; pat them dry before seasoning.
- Cooking from frozen: You can cook directly from frozen by searing on medium-high heat for a bit longer, then finishing over medium heat until the internal temp reaches 160°F (71°C). Expect 50% longer cook time.
Tips for maintaining quality
- Avoid salt before freezing; salt can extract moisture over time. Season just before cooking.
- If you want to freeze pre-seasoned patties, do so for short periods and accept slight texture changes.
- For hassle-free cooking, freeze patties between parchment and use a reusable silicone mat to separate layers in storage.
Proper forming, quick flash-freezing, and correct thawing will keep your make-ahead patties tasting great and convenient for weeknight meals.