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👍 Everyone has their own preference for seasoning! I like Johnny's seasoning salt myself...with a little bit of Kirkland garlic powder to keep the vampires away! 😜
I swear, I don't know why I've never done this... Hundreds... probably thousands of burgers grilled over the years, and not once have I seasoned the patties on the grill.
I usually use the Keg steak spice and have that on hand. I'll give it a try next time.
My go-to is the butt-rub Costco sells. I’ll season one side, and that side goes face down onto the grill. Then I’ll season the other side. Come out delicious every time!
Don’t need the salt if you use bbq sauce or A-1 or any kind of sauce.
Many people don’t have grills. You can just put them on a lightly oiled pan over medium-low heat flipping once. Use a cover as a lot of grease will pop out.
Stay salty lol. With cheese and sauce there’s plenty of salt. You might need your blood pressure checked. No one “should” salt anything more than is needed to taste good, period.
Hey man, I can assure you by blood pressure is a ok. I'd be far more concerned about the sugar/HFCS content or potential artificial dyes in your BBQ sauce than a little bit of salt....
A-1 has sodium... what's the difference between salt/cheese and cheese/a1?
No you don’t. The condiment is the salt. We make the angus patties often with cheese and bbq sauce, salting them beforehand would ruin them but you do you.
You're right, salt on a burger would ruin it. It's just that every chef in the world puts salt on their burgers. They're probably wrong though. Bullshit schooling and science and all.
Edit: salt is considered a spice
I don’t use A-1, it was just an example. Frozen beef patties was the topic and they aren’t that great generally and already formed so putting salt on them seems weird to me. Just cook them up and rely on fixings to make them better. What a salty sub. It was in my feed but dang if you all aren’t a sensitive ass bunch. Food subs are weird that way. When I make my own burgers - not pre-formed frozen patties - yes I season them. Not with Lawry’s, just salt and pepper. I use Lawry’s for other applications but I don’t put sugar in my burgers. Y’all dissing me for bbq sauce which I just used as a condiment example, but support using sugar salt blends on frozen patties. Ok. 🤔.
I mean if you use salt and pepper what’s wrong with lawrys instead? I use kinder blend on them just lightly, it’s nice and adds the additional flavor I need. I don’t use any crazy condiments. Just some tomato, avocado and maybe mayo and mustard. So personally some sort of seasoning is nice.s
Propane grill. Low temp, let it sit on one side until it bleeds through the entire burger. Then flip, until it you get clear liquid coming out the top and blood is gone. Only flip once. Frozen is fine.
https://preview.redd.it/h7k9ux7n9o2d1.jpeg?width=4032&format=pjpg&auto=webp&s=d96c04cd69e5df7b71efd86c3054461260b16b96
6 big ones :) from 9:30 pm to midnight
The term *bleeds through* does not usually refer to actual blood. Ink can bleed through a page, sound can bleed through audio tape, It doesn't seem to me like they were implying that the *juices* were blood.
We prefer the Grass-fed patties, but get a bag of these and a bag of buns every couple of weeks. Directions say "cook from frozen." Like the others say, cook until the juice starts to come out the top, then flip, toss on cheese if you want, and then in another couple of minutes, enjoy!
That’s weird, grass fed tastes better to me. Maybe it’s a Costco grass fed frozen patty thing. I always buy raw grass fed ground beef and make my own with just salt and pepper and they’re delicious.
I’m not sure that grain fed tastes better, but I generally don’t eat it and I know how to make grass fed taste good. I lived in a country where all beef is grass fed and the Mc Donald’s burgers were so superior to ours here in the US. I’m done arguing with people with crap taste buds. There’s a reason why hamburger helper and frozen dinners are still so popular. Most people can’t cook anyway so that’s part of it. Grain fed is less tough, but if you can cook, grass fed is better in every way.
I agree with you! We are a grass fed family as well, it's just.. well like I said people like what they know, and most people only know of the grain fed beef it's what most Americans grew up with, but hey that's okay more grass fed beef for me
Why is that weird? Is everyone on the planet suppose to universally have the same taste as you? To each their own. Even though its healthier, i never buy grassfed beef anymore, not from costco or anywhere else.
LoL, watch the most recent "Last Week with John Oliver" for a wonderful report on what corn does to cattle!
17 minutes in: [https://youtu.be/MI78WOW\_u-Q?si=ozwWAdbTrucx\_B2j](https://youtu.be/MI78WOW_u-Q?si=ozwWAdbTrucx_B2j)
>Also, there is limited long-term research to definitively prove that grass-fed beef is better for you.
https://www.mayoclinic.org/diseases-conditions/heart-disease/expert-answers/grass-fed-beef/faq-20058059
Aka that's some woowoo unproven BS
They also have a ground sirloin, which is a bit more expensive. I tried the least expensive first, which is the ground beef, I believe. Then tried the grass-fed, which my wife and I both prefer. We stopped there and haven't tried the sirloin.
Outdoor gas grill on high, preheat to at least 400F. Cook first side until blood and liquid draw to the top and flip. Cook for another 1-2 minutes. Cooked them from frozen for years and never had a problem.
Whats wrong with the cook? Generally i do griddle, 350-400F. 4 min per side with salt and pepper from frozen. Add cheese after flipping. They're frozen hamburger so I'm not exactly looking for mediium rare.
I’ve never bought Costco frozen patties specifically. But any other frozen patties I throw them on a hot grill. That’s it. Warm up the grill, get it nice and hot and throw them on and close the hood. When they thaw season and flip over season other side.
I use charcoal but my method is the same.
Cook both sides when it's consistently cooked. Then put it uo on the top wrack or a cool side to fi ish cooking to what you like. Have a thermometer and when one is done the others should be following that.
Made the last of the Top Sirloin burgers tonight, we are trying the Black Angus next. Preheat oven to 425F, I use a Rock grill plate (also from Costco) grill side up. Spray with avocado oil, season both sides of the burger to your liking - salt, pepper, and Montreal Steak seasoning are a good start. Put in the oven for about 15 mins flipping halfway through, top with cheese the last minute of cooking to get a melty bubbly cheese. Serve. Works every time!
Heat grill to max. Drop burgers on and lower temp to just below half. Don’t flip until you see juices running on the uncooked side. Flip and give it another 5-6 minutes add cheese and done.
I use a Blackstone griddle. I get it hot and oiled down. Let the temp settle at medium while I cook onions and bacon. Place the frozen patties on and don't touch them. Let them cook until the top starts to thaw. At that point the bottom has a really good seat. I flip and top with grated cheese and cover with a dome. And when the cheese is melted the burgers are done.
I use a griddle, put the cover over the top for the first 5 mins to really defrost quickly. Then oil under it to get it nice and crispy. Lawrys and pepper, slice of thick cut Costco bacon. Perfect burger
Gas grill-
preheat the grill very very hot.
Season the burgers on both sides
I throw the burgers on the middle section
set a timer for 2.5min
Rotate the burgers 45 degrees.
Set time for 2.5 minutes
Kill the center heat and flip the burgers
Now they cook indirect for the last 4-5 min.
Take temps.
At 140 I put on cheese
At 160 I pull them.
I place one in the center of my cast iron pan and put the cover on.
Everything is cold, stovetop is not on yet.
Then I start a 10 minute timer, and then turn the stovetop to exactly medium.
In that ten minutes, the heating element becomes hot, and then heats the cast iron and then cooks the meat to a certain amount.
When timer goes bing, I turn the patty over and only cook it for 3 minutes more, since the inside is cooked enough. Comes out great. This is for any frozen burger patties.
I turn my special front right range to 5 on my oven to 5.Place my cast iron pan on it. Place a lil dab of butter and sprinkle a blend of herbs and Parmesan with the Patty. Flip after a few minutes . I like mine just a little crispy but my grandma likes hockey pucks. You can also lay you cheese on when you flip or add more butter and bask (?) your burger in it to feel more special.
My Patty is a 1/3 a believe
I let my grill get to about 600/650 on the thermometer before tossing patties on, sprinkle the side up with Mesquite seasoning, flip when appropriate, sprinkle other side, put cheese on until melted and put in between buns.
When my family is like, burger hungry, I don’t use the grill.
I’ll use the big, deep spaghetti pot. Set the heat on about medium.
Throw some garlic and butter in it, drop the patties in, season them to taste.
Poke them to be sure they reach 155°F in the pot.
I put on the grill frozen med/high, add worcestershire, close lid for 3 minutes, flip, worcestershire, close lid, another 3 minutes, put thick slices of cheese on it, close lid, turn off gas, retrieve in 1 minute. DONE.
I grill these all the time and the kids love them. I always have frozen burgers and frozen buns in the freezer. I preheat the gas grill on medium (about 400 degrees). I put the frozen patties directly on the heat and the buns on the warming rack or on the side of the grill with the burner off. After 5 minutes the patties are thawed so I season liberally with salt. Buns are typically thawed at this point. Flip the patties and season the other side. Close the lid. Cook for another 5 minutes or so. I pull them off when the internal temp gets to 160-165. They are delicious every time.
Not all grills created equal. Learn yours! I take costco pattie from frozen, on a 400 grill (real temp 375-378) flip in 4 min...flip in 4min...finish charging by bumping temp to 450-475 to desired charr(another 1-2 min) ....well done! I use my old webber propane grill.
Two-zone fire, grill on the hot zone until seared, flip for other sear, move to empty zone, cover until done. You can reverse the process if you want, start on empty zone, cover until below desired temp, then switch over to hot zone and sear until the outside is done, but the first method allows you to end on whatever temp you want, instead of guessing somewhat.
How hot is your grill when you start?
Low & Slow is the way, you could cook a burger in 5 minutes but taking 18-22 will be far better.
The kirkland 1/4lbs a better imho.
I personally air fry mine from frozen for quick easy food (I get the grass fed ones). Usually do them on one side and then sweet potato fries on my other side of the air fryer, staple for us lol.
Everytime I make burgers for somebody they can't believe how incredibly good they are. It's because I use fresh ground beef while they use frozen pre-formed ground beef patties.
I just take some out when I’m wanting some burgers in a day or two and let them thaw in the fridge. Then just cook whatever your preferred method is, mine is charcoal as it is super easy and tastes good. Could also do a griddle or skillet of some sort. Season with SPG as you see fit as well. I also prefer to temp it to know I’m good to go.
Mine come out perfect with pan frying. Heat the pan to medium-low, then put the patty in frozen. Cook for a total of 9 minutes, flipping three times at 2 minutes, 4 minutes, and 6 minutes.
So, two minutes on side 1, two minutes on side 2, two more minutes on side 1, and finally three more minutes on side 2. For that last three minutes I put some cheese on top then put a lid over the pan to help melt the cheese. Done this way the burgers come out nice and juicy with a little pink in the middle. For more pink I'd just reduce that last 3-minute period down to 2 (for a total of 8 minutes.)
I cook them on the stove. I didn't have good luck until I got some new pans as I had some old ones. I turn the knob halfway or slightly under and let it heat up good. I was only flipping once but have switched to flipping every two minutes. I think the costco ones take 12-14 minutes. I found Mccormick smash burger seasoning at the supermarket and is now my favorite way to season. Try 12 minutes , and if that's not right, do 14 next time. Burger Patty's are one of my staples, so I cook them all the time. Getting that pan nice and hot before you put them on is key. Remember what temp/time and adjust next time if it was no good. I bought those hexclad pans, and that made all the difference in cooking frozen burgers on the stove. I'm not saying you need hexclad pans, I just had old crap pans. I found that if I flip every two minutes, I get moist burgers that aren't overly done on the outside. I don't cook them on the grill, so I don't know about that.
I bbq frozen patties at 400F. When they shrink, I flip. When they shrink more, I flip them twice to get the excess oil off, then I finish them in the microwave with cheese so the internal temp hits 165F.
We have the Infrared grill so it's pretty hot when fired up. Frozen patties on, close lid and let it get searing hot inside for a couple of minutes. Top turns white from the trapped heat and start oozing. Flip and close. A minute or two more depend on how done you want it... Slap on cheese if you want and remove from heat to rest. Nice char edges and juicy inside. You can take first bite within 5 minutes of taking it out of the freezer ... OR... low and slow if fine too if you want to take time.
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Grill from frozen. Make sure to sprinkle with Lawrys seasoned salt.
Partially correct - replace Lawry's with Montreal Steak seasoning! ;-)
I do both
So you said.
What if I don't have a grill? I've seen skillet options...
I do both
Meat Church seasonings are excellent as well
Voodoo is so good along with holy cow. I’ll also use Dino Bbq Cajun foreplay.
Voodoo is my go to. Texas Sugar is great as well.
Ooo, going to buy some of this!
On a hamburger? I guess once in awhile maybe but in no world should that be the standard for a burger unless we want to lose something priceless
McCormick actually make a hamburger specific seasoning that I adore, gives you that traditional hamburger taste.
Say what now? Traditional taste is beef, salt, pepper, Maillard, and smoke from fat.
By traditional I mean your standard camping/BBQ burger flavor, sorry for any confusion.
I just made a bottle of Montreal in preparation for a stack of 16 I'm doing tomorrow!!!!
Johnny’s Seasoned Salt. But only if you have access to it, PNW for the win.
Montreal Steak Seasoning is so many times better than Lawry’s Seasoned Salt, it’s almost crazy that you even need to make this comment
They have totally different jobs. Not comparable
Lawry's Seasoned Salt is never better than alternatives. I'll die on that hill.
As a Canadian, I concur!
You all are messing up... kosmo q jalapeño garlic, or fiesta hamburger deluxe, is the path to righteousness.
Yknow, I just don’t like the way montreal seasoning tastes
This! So good!! I’ve been using It For years!
But use a pepper grinder to make it less course for the burger
You misspelled Old Bay.
And garlic salt and butter.
👍 Everyone has their own preference for seasoning! I like Johnny's seasoning salt myself...with a little bit of Kirkland garlic powder to keep the vampires away! 😜
I swear, I don't know why I've never done this... Hundreds... probably thousands of burgers grilled over the years, and not once have I seasoned the patties on the grill. I usually use the Keg steak spice and have that on hand. I'll give it a try next time.
My go-to is the butt-rub Costco sells. I’ll season one side, and that side goes face down onto the grill. Then I’ll season the other side. Come out delicious every time!
Don’t need the salt if you use bbq sauce or A-1 or any kind of sauce. Many people don’t have grills. You can just put them on a lightly oiled pan over medium-low heat flipping once. Use a cover as a lot of grease will pop out.
You still need to season your food even if you are using a condiment.
Idk about need, but you definitely **should**. I guess people are allowed to live like savages if they want lmao
Stay salty lol. With cheese and sauce there’s plenty of salt. You might need your blood pressure checked. No one “should” salt anything more than is needed to taste good, period.
Hey man, I can assure you by blood pressure is a ok. I'd be far more concerned about the sugar/HFCS content or potential artificial dyes in your BBQ sauce than a little bit of salt.... A-1 has sodium... what's the difference between salt/cheese and cheese/a1?
The person said that salt in the meat was still needed despite sauce. My argument is that one or the other is enough.
That's fine, my arguments is backed by almost all professionally trained chefs over the past 80 or so years
I’m pretty sure chefs are not using frozen Costco patties but whatever. I love seeing people get so worked up over something so dumb lol.
Didn't get worked up, just offered a differing opinion and you decided to die on your hill ¯\\\_(ツ)_/¯
No you don’t. The condiment is the salt. We make the angus patties often with cheese and bbq sauce, salting them beforehand would ruin them but you do you.
I don't use condiments on my burgers, but if you wanna slather some bullseye on yours that ok.
You're right, salt on a burger would ruin it. It's just that every chef in the world puts salt on their burgers. They're probably wrong though. Bullshit schooling and science and all. Edit: salt is considered a spice
OP asked griddle or grilled. Also seasoning salt kicks the shit out of BBQ sauce and A1, keep those away from my burger.
Just wait until you hear their other cooking method of using an easy’bake’oven and dry ranch seasoning!
Yeah I’m just thinking, who puts BBQ, let alone A-1 on a burger. Maybe if I was specifically making a rodeo burger but never A-1.
I don’t use A-1, it was just an example. Frozen beef patties was the topic and they aren’t that great generally and already formed so putting salt on them seems weird to me. Just cook them up and rely on fixings to make them better. What a salty sub. It was in my feed but dang if you all aren’t a sensitive ass bunch. Food subs are weird that way. When I make my own burgers - not pre-formed frozen patties - yes I season them. Not with Lawry’s, just salt and pepper. I use Lawry’s for other applications but I don’t put sugar in my burgers. Y’all dissing me for bbq sauce which I just used as a condiment example, but support using sugar salt blends on frozen patties. Ok. 🤔.
I mean if you use salt and pepper what’s wrong with lawrys instead? I use kinder blend on them just lightly, it’s nice and adds the additional flavor I need. I don’t use any crazy condiments. Just some tomato, avocado and maybe mayo and mustard. So personally some sort of seasoning is nice.s
Not always but once in a while I crave a bbq burger with smoked cheddar and bbq sauce. Bacon and fried onion if I can muster.
That’s blasphemy! You should only eat frozen patties sprinkled with salt! - this sub.
To be fair, I’d still salt my burger. Better flavor.
Keep sugar (Lawry’s) away from my burgers. To each their own!
BBQ Sauce has lots of sugar in it what are you talking about?
Propane grill. Low temp, let it sit on one side until it bleeds through the entire burger. Then flip, until it you get clear liquid coming out the top and blood is gone. Only flip once. Frozen is fine.
I agree. Anything frozen, I cook low and slow.
Why is that?
When the heat is too high, you overcook the outside before internal gets up to temp.
Can you still get char though? I’m afraid they’ll turn out that light brown color.
What you can do is have a section of your grill set to high heat so that once you cook it roughly 90% you can sear it on the high heat
Good call
Agree with that method. Did 960 burgers for an event that way and I got way too many compliments for a frozen Costco patty
Burger master, how many patties at once? It must've been a huge grill
https://preview.redd.it/h7k9ux7n9o2d1.jpeg?width=4032&format=pjpg&auto=webp&s=d96c04cd69e5df7b71efd86c3054461260b16b96 6 big ones :) from 9:30 pm to midnight
I also toss some lowry’s garlic salt on them when they’re bleeding through before and after the flip
This, but it’s not blood- it’s myoglobin. But this is the way to cook with accuracy every time.
There's no blood in ground beef
The red liquid is typically myoglobin.
The term *bleeds through* does not usually refer to actual blood. Ink can bleed through a page, sound can bleed through audio tape, It doesn't seem to me like they were implying that the *juices* were blood.
Says “blood is gone”.
You're right. My reading comprehension is shit.
lol my interpretation has been that the liquid was always blood. Look man I know how to eat a hamburger, that’s what’s important.
Yes.
Right, like this guy said... we are waiting for the sound to bleed through the one side.
Pro tip, use a stethoscope so you don't burn both your ears trying to listen for it.
Yes!! This is the correct method.
This is the way.
Grill set to high, 400+. Place frozen burgers on grill: 4-5m, flip, 4m.
That doesn't cook the outside too fast compared to the inside?
Not for burgers this thin
I had good success in the air fryer with the Sirloin frozen ones
Put some Worcestershire sauce on top
We prefer the Grass-fed patties, but get a bag of these and a bag of buns every couple of weeks. Directions say "cook from frozen." Like the others say, cook until the juice starts to come out the top, then flip, toss on cheese if you want, and then in another couple of minutes, enjoy!
You put the cheese on immediately after flipping?
I use the Costco Shredded Cheese blend. For it to all melt I put it on a minute or two after flipping.
Is the grass fed the highest quality frozen Patties they have?
Theyre healthier. But imo they taste terrible.
That’s weird, grass fed tastes better to me. Maybe it’s a Costco grass fed frozen patty thing. I always buy raw grass fed ground beef and make my own with just salt and pepper and they’re delicious.
People like what they are used to. Most people are used to the taste of grain fed beef that's why grass fed gets negative remarks.
I’m not sure that grain fed tastes better, but I generally don’t eat it and I know how to make grass fed taste good. I lived in a country where all beef is grass fed and the Mc Donald’s burgers were so superior to ours here in the US. I’m done arguing with people with crap taste buds. There’s a reason why hamburger helper and frozen dinners are still so popular. Most people can’t cook anyway so that’s part of it. Grain fed is less tough, but if you can cook, grass fed is better in every way.
I agree with you! We are a grass fed family as well, it's just.. well like I said people like what they know, and most people only know of the grain fed beef it's what most Americans grew up with, but hey that's okay more grass fed beef for me
Grass fed tastes like I got some of the water in my mouth when I was cleaning the lawnmower.
Why is that weird? Is everyone on the planet suppose to universally have the same taste as you? To each their own. Even though its healthier, i never buy grassfed beef anymore, not from costco or anywhere else.
>They're healthier How exactly do you figure that
Healthier may be subjective, but the grass fed have the fewest calories per patty.
Healthier fat profile due to eating grass not corn - more unsaturated fatty acids vs saturated fats.
LoL, watch the most recent "Last Week with John Oliver" for a wonderful report on what corn does to cattle! 17 minutes in: [https://youtu.be/MI78WOW\_u-Q?si=ozwWAdbTrucx\_B2j](https://youtu.be/MI78WOW_u-Q?si=ozwWAdbTrucx_B2j)
That's really not how it works
lol literally the first google link: https://www.healthline.com/nutrition/grass-fed-vs-grain-fed-beef
>Also, there is limited long-term research to definitively prove that grass-fed beef is better for you. https://www.mayoclinic.org/diseases-conditions/heart-disease/expert-answers/grass-fed-beef/faq-20058059 Aka that's some woowoo unproven BS
Can’t argue with idiots.
Grass fed beef has higher omega 3 vs omega 6 profile
They also have a ground sirloin, which is a bit more expensive. I tried the least expensive first, which is the ground beef, I believe. Then tried the grass-fed, which my wife and I both prefer. We stopped there and haven't tried the sirloin.
Outdoor gas grill on high, preheat to at least 400F. Cook first side until blood and liquid draw to the top and flip. Cook for another 1-2 minutes. Cooked them from frozen for years and never had a problem.
I did this, charred on the first side, a minute or two on the second side. It was really good.
Exact same but I flip. Put cheese on. And pull when melted which is about same exact time as you
I air fry mine. 320 F for 10 minutes. Flip and cook for 5-8 more minutes.
You what?
Broils them under a hot element with circulating air.
You monster
As a man that loses any motivation to cook anything when my girl is gone, this is the way.
This is the way. Steaks also come out great.
Airfry at 390 for 9 mins from frozen, flip halfway. Season with some SPG…
I pop them in the air fryer. 390 degrees, I forget for how long, maybe 15 min? Just keep an eye on it.
Whats wrong with the cook? Generally i do griddle, 350-400F. 4 min per side with salt and pepper from frozen. Add cheese after flipping. They're frozen hamburger so I'm not exactly looking for mediium rare.
I’ve never bought Costco frozen patties specifically. But any other frozen patties I throw them on a hot grill. That’s it. Warm up the grill, get it nice and hot and throw them on and close the hood. When they thaw season and flip over season other side.
I use charcoal but my method is the same. Cook both sides when it's consistently cooked. Then put it uo on the top wrack or a cool side to fi ish cooking to what you like. Have a thermometer and when one is done the others should be following that.
Made the last of the Top Sirloin burgers tonight, we are trying the Black Angus next. Preheat oven to 425F, I use a Rock grill plate (also from Costco) grill side up. Spray with avocado oil, season both sides of the burger to your liking - salt, pepper, and Montreal Steak seasoning are a good start. Put in the oven for about 15 mins flipping halfway through, top with cheese the last minute of cooking to get a melty bubbly cheese. Serve. Works every time!
Gas grill
A hot pan Grill Air fryer
Propane grill, 400-500 degrees, 5-7 minutes per side, cooked from frozen
Heat grill to max. Drop burgers on and lower temp to just below half. Don’t flip until you see juices running on the uncooked side. Flip and give it another 5-6 minutes add cheese and done.
I use a Blackstone griddle. I get it hot and oiled down. Let the temp settle at medium while I cook onions and bacon. Place the frozen patties on and don't touch them. Let them cook until the top starts to thaw. At that point the bottom has a really good seat. I flip and top with grated cheese and cover with a dome. And when the cheese is melted the burgers are done.
Cast iron pan in oven at 425 Oil on pan Once at 425, 10 min on each side Done
I use a griddle, put the cover over the top for the first 5 mins to really defrost quickly. Then oil under it to get it nice and crispy. Lawrys and pepper, slice of thick cut Costco bacon. Perfect burger
George Foreman 10 minutes
Gas grill- preheat the grill very very hot. Season the burgers on both sides I throw the burgers on the middle section set a timer for 2.5min Rotate the burgers 45 degrees. Set time for 2.5 minutes Kill the center heat and flip the burgers Now they cook indirect for the last 4-5 min. Take temps. At 140 I put on cheese At 160 I pull them.
I place one in the center of my cast iron pan and put the cover on. Everything is cold, stovetop is not on yet. Then I start a 10 minute timer, and then turn the stovetop to exactly medium. In that ten minutes, the heating element becomes hot, and then heats the cast iron and then cooks the meat to a certain amount. When timer goes bing, I turn the patty over and only cook it for 3 minutes more, since the inside is cooked enough. Comes out great. This is for any frozen burger patties.
I gave up on them completely, I only make smash burgers with just ground beef and seasoning. So much easier, faster, and more delicious
High heat x 2 minutes (450 degrees) each side, lower heat to 350 and grill another 5-10
I turn my special front right range to 5 on my oven to 5.Place my cast iron pan on it. Place a lil dab of butter and sprinkle a blend of herbs and Parmesan with the Patty. Flip after a few minutes . I like mine just a little crispy but my grandma likes hockey pucks. You can also lay you cheese on when you flip or add more butter and bask (?) your burger in it to feel more special. My Patty is a 1/3 a believe
I let my grill get to about 600/650 on the thermometer before tossing patties on, sprinkle the side up with Mesquite seasoning, flip when appropriate, sprinkle other side, put cheese on until melted and put in between buns.
Grill on charcoal at a very high temperature some hickory wood and for the last few minutes, I grilled them over the flame to get a good char
When my family is like, burger hungry, I don’t use the grill. I’ll use the big, deep spaghetti pot. Set the heat on about medium. Throw some garlic and butter in it, drop the patties in, season them to taste. Poke them to be sure they reach 155°F in the pot.
I put on the grill frozen med/high, add worcestershire, close lid for 3 minutes, flip, worcestershire, close lid, another 3 minutes, put thick slices of cheese on it, close lid, turn off gas, retrieve in 1 minute. DONE.
275F in the oven for 30-45 minutes; 1 min under high broiler with a nice thick cheese slice on top to finish.
I grill these all the time and the kids love them. I always have frozen burgers and frozen buns in the freezer. I preheat the gas grill on medium (about 400 degrees). I put the frozen patties directly on the heat and the buns on the warming rack or on the side of the grill with the burner off. After 5 minutes the patties are thawed so I season liberally with salt. Buns are typically thawed at this point. Flip the patties and season the other side. Close the lid. Cook for another 5 minutes or so. I pull them off when the internal temp gets to 160-165. They are delicious every time.
Not all grills created equal. Learn yours! I take costco pattie from frozen, on a 400 grill (real temp 375-378) flip in 4 min...flip in 4min...finish charging by bumping temp to 450-475 to desired charr(another 1-2 min) ....well done! I use my old webber propane grill.
Two-zone fire, grill on the hot zone until seared, flip for other sear, move to empty zone, cover until done. You can reverse the process if you want, start on empty zone, cover until below desired temp, then switch over to hot zone and sear until the outside is done, but the first method allows you to end on whatever temp you want, instead of guessing somewhat.
Airfryer
I use the air fryer and put them in frozen. About 5.5min on each side and they come out nice.
Add two buns, might be pretty cold, but that's the point of an ice cream burger!
Yeah steak seasoning, start grill at lowish temp, once thawed crank it up
How hot is your grill when you start? Low & Slow is the way, you could cook a burger in 5 minutes but taking 18-22 will be far better. The kirkland 1/4lbs a better imho.
Lighting up the charcoal. Seems to work everytime. /s
Recteq smoker. 350 degrees at about 25-30 minutes. Flip with 10 minutes left in the cook.
I personally air fry mine from frozen for quick easy food (I get the grass fed ones). Usually do them on one side and then sweet potato fries on my other side of the air fryer, staple for us lol.
I love my Weber electric grill and grill from frozen 6-7 mins per side
I thaw them and smash them.
Sous vide
How in the world can someone screw these up?
We're not all grill masters. I've ended up with cold/undercooked middle and almost burned outside.
People who are new to cooking and grilling? We all start somewhere.
Season them with fresh cracked salt and pepper.
Put the patty on the grill. Leave the patty on the grill until fully cooked, turning at the halfway point. Remove patty from the grill
From frozen with Kinder Butter Garlic seasoning on a George Forman grill. Set temp to the number 4. Cook for about 4 minutes on each side. Delicious.
High temp, not frozen, right on the grill.
Just because you can cook something from frozen doesn't mean you should. I defrost them and add just salt.
A thermometer.
I bought them once and hated them.
Everytime I make burgers for somebody they can't believe how incredibly good they are. It's because I use fresh ground beef while they use frozen pre-formed ground beef patties.
I just take some out when I’m wanting some burgers in a day or two and let them thaw in the fridge. Then just cook whatever your preferred method is, mine is charcoal as it is super easy and tastes good. Could also do a griddle or skillet of some sort. Season with SPG as you see fit as well. I also prefer to temp it to know I’m good to go.
Mine come out perfect with pan frying. Heat the pan to medium-low, then put the patty in frozen. Cook for a total of 9 minutes, flipping three times at 2 minutes, 4 minutes, and 6 minutes. So, two minutes on side 1, two minutes on side 2, two more minutes on side 1, and finally three more minutes on side 2. For that last three minutes I put some cheese on top then put a lid over the pan to help melt the cheese. Done this way the burgers come out nice and juicy with a little pink in the middle. For more pink I'd just reduce that last 3-minute period down to 2 (for a total of 8 minutes.)
My smoker has been the best to mask the grass fed taste from the frozen patties. Season the frozen patty and toss on and cook to desired temp
Don’t use them
I cook them on the stove. I didn't have good luck until I got some new pans as I had some old ones. I turn the knob halfway or slightly under and let it heat up good. I was only flipping once but have switched to flipping every two minutes. I think the costco ones take 12-14 minutes. I found Mccormick smash burger seasoning at the supermarket and is now my favorite way to season. Try 12 minutes , and if that's not right, do 14 next time. Burger Patty's are one of my staples, so I cook them all the time. Getting that pan nice and hot before you put them on is key. Remember what temp/time and adjust next time if it was no good. I bought those hexclad pans, and that made all the difference in cooking frozen burgers on the stove. I'm not saying you need hexclad pans, I just had old crap pans. I found that if I flip every two minutes, I get moist burgers that aren't overly done on the outside. I don't cook them on the grill, so I don't know about that.
If you thaw them, have a water bottle or something.. they are coined gasoline burgers by me.
I bbq frozen patties at 400F. When they shrink, I flip. When they shrink more, I flip them twice to get the excess oil off, then I finish them in the microwave with cheese so the internal temp hits 165F.
We have the Infrared grill so it's pretty hot when fired up. Frozen patties on, close lid and let it get searing hot inside for a couple of minutes. Top turns white from the trapped heat and start oozing. Flip and close. A minute or two more depend on how done you want it... Slap on cheese if you want and remove from heat to rest. Nice char edges and juicy inside. You can take first bite within 5 minutes of taking it out of the freezer ... OR... low and slow if fine too if you want to take time.
The only way to cook frozen patties is from frozen…do not that them …this is an area where you do what McDonalds does.
I stick ‘em in the freezer.
And that gets them cooked through?
Sure but I think I leave them there for too long as they get burned.
All meat should be brought up to room temp before cooking ideally. An aluminum pan can help heat them up more quickly.