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burgers best cooked frozen?

Unknown
Unknown
edited November -0001 in EggHead Forum
i just bought some 85/15 ground sirloin burgers. it says on the package they are best cooked frozen? hmmm i thought burgers were supposed to be about room temp before you start cooking them.
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Comments

  • RRP
    RRP Posts: 26,455
    Luis,
    were those Bubba Burgers by chance? If so then yes frozen - next time buy regular ground beef - it's cheaper and far far better than those Bubba Burgers IMHO!
    Re-gasketing the USA one yard at a time 
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  • AZRP
    AZRP Posts: 10,116
    Luis,
    If they're fairly thin it probably would be better to cook frozen. They will be cooked through by the time you get them browned up and a little moister in the middle. -RP
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  • jwirlwind
    jwirlwind Posts: 319
    Luis,
    I have burgers in the fridge at the moment that I seasoned and made patties today for tomorrow. They had ground chuck on sale at Piggly Wiggly today. Buy one get one free. I made these with salt, pepper, garlic powder and egg for binder. They also look like small steaks. Going to be yummy. I have been picking home grown tomatoes for the burgers. [p]Chef Jerry
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  • Toy Man
    Toy Man Posts: 416
    I cook frozen burgers.[p]Works great.[p]Toy Man
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  • JSlot
    JSlot Posts: 1,218
    Has anybody else here in the southeast tried the Piggly Wiggly brand lump charcoal? If so, what did you think? I just finished my first bag and it was pretty darn impressive. Nice chunks and very little dust. At $4.99/10 lb. bag, it's the best value I've seen around here (Charleston, SC) in quite some time.[p]Jim
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  • Moni-Q
    Moni-Q Posts: 22
    Luis,[p]Sam's Club sells frozen hamburger patties made from Black Angus beef. I like the flavor, and the price is right, so that's my choice for hamburger patties.[p]When I first started using them, on one occasion I let them defrost before cooking them, but they fell apart when placed on the grill. Now I just take them straight from the freezer to the grill - No more falling apart. They cook all the way through in just a few minutes and have a nice char to them. [p]
    Hope this helps![p]
    Monica[p][p][p][p][p]
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  • jwirlwind
    jwirlwind Posts: 319
    JSlot,
    I have used Piggly Wiggly lump and I think it is South American hardward. I thought is was very good lump but only comes in small bags. [p]Chef Jerry
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  • Dixieland Delights
    Dixieland Delights Posts: 59
    JSlot,
    Also pleasantly surprised w/Charleston Piggly Wiggly Lump. It seemed to smoke more than Royal Oak or Cowboy but at 4.99, "I'm stickin' with the PiG!" The new Wally World on Bees Ferry has Royal Oak at 5.20 a 10 lb bag. Not bad but it's not always in stock. [p]Dixieland Delights
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  • JSlot
    JSlot Posts: 1,218
    Thanks for the tip. My wife works over that way and visits that Wally World frequently. After a few more cooks this past weekend, I'm really liking the PW lump, so I'm stickin' with the Pig, as well. :)[p]Jim
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