Fresh vs Frozen Hamburger Patties on the Griddle - Which is Better?
HTML-код
- Опубликовано: 27 ноя 2022
- Fresh vs frozen hamburgers patties on the griddle... Which is better? Today I do a test to determine what makes the best griddle hamburger - fresh ground beef or frozen hamburger patties that come out of a box and get cooked from frozen. Spoiler alert - Both griddle cheeseburgers were fantastic, but I think the star of the show was the combination of the two seasonings that I used!
To keep this frozen vs fresh hamburger patties debate fair, I cooked both burgers all the way through and I seasoned them the same way. The box of frozen burgers that I used said they had to be cooked to 160 degrees, so that's what I did, even though I typically like my cheeseburgers medium rare.
And can we talk about that burger crust on the griddle?! YES, you can get a good crust on a griddle burger, even if it's not a smash burger.
Hope you guys enjoy this one! Have you tried frozen burger patties on the griddle? Leave me a comment and let me know.
#griddlecooking @BlackstoneGriddles #griddle #blackstone #griddlenation #frozenhamburger
Join this channel to get access to perks:
/ @theflattopking
Please email neal@theflattopking.com for business inquiries.
FLAT TOP KING MERCH, RECIPES AND SEASONINGS
theflattopking.com/
Snake River Farms American Wagyu Beef
snakeriverfarms.pxf.io/k0ZNnN
MY FAVORITE COOKING TOOLS:
Wireless Thermometer
amzn.to/32Klckn
My Infrared Laser Thermometer
amzn.to/3nfP9Co
Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
amzn.to/3xkvCp1
KitchenAid Artisan Series 5 Quart
amzn.to/46VFiqW
Breville Smart Oven Air Fryer Pro
amzn.to/494LqPm
________________________________
SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
theflattopking.com
Sure Shot Sid’s Gunpowder Seasoning
amzn.to/3B2Fq9M
Cavender's All Purpose Greek Seasoning
amzn.to/3quyUUp
PIT BOSS Bold Burger Rub
amzn.to/3RY4x4e
PIT BOSS Southwest BBQ Rub
amzn.to/3eHtG58
PIT BOSS Lonestar Beef Brisket Rub
amzn.to/3L8hVk4
Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
bit.ly/3yOMlmj
Heath Riles BBQ Sweet BBQ Rub Seasoning
bit.ly/3lgRroo
________________________________
KNIVES I USE:
HENCKELS Four Stars Chef Knife
amzn.to/3FpwcqF
HENCKELS Four Stars 7in Filet Knife
amzn.to/3S7W2Hf
HENCKELS Four Star Utility Knife
amzn.to/3S8gpnM
VICTORINOX 6in BONING KNIFE
amzn.to/45zT9Cl
GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
amzn.to/3NRaAHE
Meat Press Stainless Steel
amzn.to/3puAyW3
Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
amzn.to/3tP2cBW
Squirt Bottles
amzn.to/3f0gSUF
Melting Dome and Resting Rack
amzn.to/35iRmEI d
Bench Scraper
amzn.to/3jBVA2r
My Favorite Flat Top Grill Spatulas
amzn.to/2S0eFQy (If not available, check the New Star store on Amazon for the black version)
My Instant Read Thermometer
amzn.to/3xk5xX3 (For reading internal temp of meat)
Earlywood Wood Spatulas
amzn.to/3yvm0Jt (Good for Pit Boss Ultimate Griddle)
Silicone Fish Turner 600 deg
amzn.to/3IEQP2e (Good for Pit Boss Ultimate Griddle)
WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
amzn.to/3arvq0w
Weber Griddle Insert --
amzn.to/45Ig5iJ
Weber 28in Griddle --
amzn.to/408qB1I
Weber Genesis S-435 -
amzn.to/3QqqBGW
SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
amzn.to/3tP1LaI
Black Disposable Gloves
amzn.to/3S924Ym
Weber Burger Press
amzn.to/3Mbx8mq
Charcoal Chimney
amzn.to/3FqKM1h
OXO Good Grips Silicone Pot Holder
amzn.to/470QfaQ
______________________________________
Disclosures: As an Amazon Associate, I earn from qualifying purchases. I have a similar agreement with Pit Boss and Camp Chef. That means if you click one of the links above and make a purchase, I earn a commission at no additional cost to you. This helps to offset my costs and allows me to continue making videos. Thanks for your support!
I'm a single retired woman and find that the frozen burgers are just as good as the fresh. That is why I have frozen burgers in my freezer as it is quick and convenient, just take one out of the freezer, put a little butter in a small frying pan, turn the stove on medium, place the burger in the pan, salt and pepper and garlic and onion powder, put a lid on the pan, let cook about 3 minutes, flip and cook the other side for 3 more minutes uncovered and you're done. Sometimes I sauté some onions in the same pan after the burger is done and put it on my burger. I have actually made gravy and let my done burger simmer in the gravy for about 5 minutes. Also, I have less packaging waste as the cardboard is recyclable. Win, win. No plastic clogging up our Landfield's.
sounds good to me...
I've always been curious!! Much appreciated and enjoying the channel.
Thanks Tim...
Love the new video concepts! We need more like this!
Have another one coming later...actually two of them
Happy to see this! Sams club angus burgers are great and the bacon Cheese are too both frozen made in the nu wave oven , can’t wait to try them on my new Blackstone!!
Great video, really enjoy them. Thanks for sharing!
Thanks for watching!
Really glad to see this. I've cooked many frozen burgers on my gas grill, but never even gave it a thought to try them on my flat top! Glad to see it can be done and they taste halfway decent. I'll have to give them a try sometime! Great vid as always guys!
thanks bud...I think by using the griddle it prevents those awful flare ups and produced a really nice char
“One good beer in you”, love it.
It's gotta be a very big beer, though! 😀
Thanks so much for your videos! We just purchased an outdoor griddle from Sam’s last night and for some reason I’m extremely intimidated by it 😊. Going to give it a try tonight with some burgers. I’ll be watching most if not all your videos.
Na......just get in there and get after it...extremely hard to mess up....
Thank you the testing between the two now I know.
yes sir...
Great crust on both versions! You got me craving a burger now😂
surprised i was...didnt think it would consider it was frozen...but thats why you play around...never know
Great video Neal! I saw your post on IG and thought I would head over to check it out. I usually always go with fresh beef but it's good to know when you're in a jam that Frozen will work as well. I also like it simple, mustard, ketchup and pickles FTW!
yeah it really shocked us....didn’t expect that close of an outcome
Great input on Fresh vs Frozen.
thanks Rickey...
I like the video; well done. I've had the Miami burgers and thought they were terrible. I have since switched to Bubba Burger when doing frozen burgers. Give those a try sometime.
Will do...thanks
Excellent comparison Neil ! I’ve tried frozen before and I have come to the same conclusion as you did. Fresh is better but frozen definitely isn’t bad. Thanks for the video. Cheers
Thanks for watching!
Dressing both kinds up with all the seasonings and condiments that you did, I wouldnt think one would tell much difference b/w fresh and frozen. Made me hungry.
We keep a box of frozen vidalia onion (Walmart) burgers in the freezer for those nights we need a quick meal. Of course we do like fresh better but are not disappointed with those. Thanks for another great video guys!!
Someone else mentioned those and were very happy with them...I will have to check out...thanks Bobby
Good comparison. I've thought of trying the same. I think now I'll do a comparison, as well.
When you do report back and lets up know
Hey man, first viewing and I really appreciate the honesty! I’m a Kamado Joe guy and have a NG grill for quick stuff, and appreciate the convenience of a frozen burger!
Appreciate that Bob....thanks
As always, entertaining and educational , thank you. l normally buy the 3 pound tubes of 80/20 when they go on sale, last time for $8, and freeze hamburger press patties. Normally I throw them on the grill but I like the crust you put on those so will try that the next time. Thanks again.
hey just a quick question, do you put them on the grill frozen or fresh
@@TheFlatTopKing I always thaw them out first and put a thumb dimple in the middle of the patty to help keep it flat.
Nice one bud both those burgers looked pretty good
thanks...surprisingly outcome if ya ask me....I had tuned my nose down to it for a long time
Hello,the both looks yummy just missing that nice slice of onion and that cold beer u mention 😋 👌🏾❤😊
hhaahahhaa any time Erma.....lets open one
I enjoyed the vids, god bless ya and your family.
Thanks KRS....
I am good with fresh or frozen. Fresh is best but my opinion frozen can stand in its own. I use frozen when cooking for a crowd. The convience of throwing them on the pit vs making a bunch of burgers from fresh. Never had any complaints.
Awesome video👍🍔🍔🍔🍔
Awesome Duane..thats great..yeah we were really surprised by the results....I also didn’t expect the crust from frozen, especially thinking the amount of moisture I THOUGHT was in it
try buying some mesh tarps to your deck as wind guards with total visibility . cheap, light all colors used them for years great Tim
Love the comparison. Thanks so much for this!! Just when buying frozen, stay away from those patties that have fillers in them. They are just gross.
great point
I appreciate your honest opinion when doing your studies. I personally like frozen, being that all I have to do is just put it in the skillet and be done. Thanks!!!
Thanks Aubrey....always to try to be straightforward...even when I mess up a recipe...
We make the frozen all the time. Convenience is key. Awesome job as always. Thanks.
Just curious...when you make frozen do you place on griddle from frozen or let thaw out
Great vid. Thanks! There is a huge difference between a fresh loose ground patty and and frozen hockey puck, even though both will eat. I season the heck out of frozen patties once they thaw out on the grill -- salt, pepper, garlic, paprika and finish them off with a little sauce on top, otherwise they are dry, IME.
Great point!
Thanks for the comparison! Can’t take Amy anywhere!
hahaahaha
Nice comparison Neal. Hey sometimes it’s about the convenience. My butcher makes brisket burgers and freezes them so I always have a few packages in the freezer. They both looked really good! Cheers buddy!
Just curious....have you taken a frozen one a cooked it from frozen
Actually I have on the charcoal grill indirect then put directly over the coals to get that sear. Came out great. Check out Cooking with Ry, he smoked a rack of ribs frozen until they thawed, seasoned them, and then finished them with great results.
Hi. I sometimes grind too much so have to freeze, but preform loose fresh meat frozen, just thaw and cook, secret is loose formed patty🤟
I have made frozen and it's good in a pinch but, fresh is always better. Speaking of the wind. We came back to Pennsylvania starting on Sunday morning and the wind was pushing our car all over 75 and 81 from Georgia through Virginia. Thanks for sharing.
wow....yeah that wind was tuff....
Damn bro!!! You even make the simplest burger ever look amazing!! And yes, burgers and beer? Talking my language!!
hhahahahah I might make a shirt...the BBB CLUB..Barbecue, Burgers and Beer.....
@@TheFlatTopKing I'd so buy it dude hahaha!!!
This might be a nice revelation for some viewers. As we've discussed, I prefer to grind my own "fresh" burger meat, but for "events" I'll go with a premium frozen. Sam's Club has a 1/3 pound patty of Angus beef that is pretty good for flavor, cooks like the ones you did, and has the convenience that Amy mentioned. The texture is a bit firm compared to the home ground, but not objectionable. Last time we did a neighborhood gathering I used the CC 600 and threw down a dozen frozen at a time with no ill effects to the griddle top except having to crank up the burners a bit to compensate for the cooling effects.
Now thats the information we need.....thanks Bob...i appreciate that
The Sam’s club one is what I keep in my freezer at all times!
Yes sir. Those burgers are quite good as are the Sirloin ones. Never had a single complaint and have fed them to many, many people. Definitely prefer them off the grill rather than the flat top though, but that's just a personal preference.
Costco has similar burgers that are really good as well.
Great comparison Neal! I've done frozen, I've done store bought 80/20, and I've ground my own blends. They all have their place in our arsenal! We try to always have frozen in the freezer, great for impromptu evenings, the 80/20 is the go-to when we know we want burger night, and, well... Nothing wrong with a home ground short rib & brisket burger! There's a company "Philly Gourmet" that makes frozen sliced steaks. My local bodega (I'm guessing you remember that😉) sells it. Gave it a shot, and for a quick weeknight sandwich, it's good! So, there's merit to all of it!
We are going to do one for that as well...have it up my sleeve...thanks bud...its getting colder.....as I get older i dread it...cooking outside...
@@TheFlatTopKing Oh I get it. My accident didn't help either.
@@2Wheels_NYC Sweet themometer...keep me posted
@@TheFlatTopKing Will do!
Another great video Neil. I suppose trying to find a good frozen brand is the key. Is 100% Angus the best bet? what do you prefer for a frozen brand and what type of meat. That could be a good video and blind taste it for it to really get interesting.
I do know they had a wagyu frozen ones...that would be cool..more expensive but convenient
I had never tried the Sure Shot Seasoning I will when it is delivered burgers looked good I do have some of the frozen burgers in refrigerator
We actually have developed our own burger seasoning since this video has posted...check em out...thegriddlegoods.com
Love your honesty. I'm a burger junkie, and the only bad burger, is an overcooked burger. I'm good for having a stash of frozen burgs for those last minute meals. They can't all be a life changing cook. LOL
hahahahha...just curious, when you cook yours do you cook them well done or chance it on med
@@TheFlatTopKing Never well done unless I screw up. I can't stand a dry well done burger. I haven't poisoned us yet so all is well,,,,,,,, so far. lol
We have cooked so many pre-made burgers for the veterans' events, which are good on the griddle or grill, and used bulk burger. We old flippers pretty much chose the real bulk burger over the premade when larger numbers are not involved. I don't know whether it is combining spices as we make them or what but when able we go to bulk burger or the best option is fresh from the processor. When with family and friends, always fresh meat.
Great insight buddy...absolutely thing of preference...I think I might go the extra mile and gather in a few and make some homemade ground...then portion and freeze
Try Waygu ground beef! After opening, then cut into thirds or quarters unless you want half pound burger. Freeze the rest I use recycled Noosa yoghurt containers (plastic). Best burgers!
WOW, i also woulda thought fresh would have ran a country mile with that 1 Brotha! Great idea with this episode. Im going to have to try this cook and see what the fam thinks. Cheers Y’all 👊🏼😎🤙🏼
Absolutely..this one was really fun to do...Definitely the outcome was not expected
So glad you did this! I did this side by side: 1 each on grill and flat grill: fresh is best, but ain't nothing wrong with frozen. To me, it was texture. Loose hand formed fresh vs pressed frozen wins. COVID's still a thing tho, so seeing this is great. Right on. Keep rocking!
Rather than TP, I bought a bunch of frozen burgers early 2020. Thawing frozen burgers didn't help anything grilling. Exact opposite for me. They broke easier turning often. Had to learn to leave em alone on a normal grill: cast iron pan or flat grill, not so much.
Awesome that was going to be a question I had....
"Covid is still a thing" oh ges
I am the only one in the house that can eat beef so I always have a box of frozen Bubba burgers in the freezer. I cook them the same as you did except I use Rudy's to season them and I always get a good crust and cook them to med. I like the the way they come out on the griddle way better than they were on the gas grill. My wife always has a box of frozen turkey burgers and I cook hers on the other side of the griddle at the same time. We both smile with the results.
I have got to try those turkey ones...I honestly eat to much beef as it is...so that would be be a nice change
I’ve never grilled frozen burgers and think I’ll stick with fresh! Great comparison video.
Dont blame ya....
Nice one. Since the wife and I don't eat red meat, we use ground turkey for our burgers. I recently found turkey Buuba Burger at Publix. They cook up really nice as well. Usually, I let them sit out a while before throwing them on the griddle. Taste is very close to fresh as well. Thanks for the vids.
Interesting...i will look for em...is there a difference between chicken and Turkey besides the obvious
@@TheFlatTopKing We prefer the taste and consistency of the turkey, although I have used the chicken for buffalo chicken sandwiches. Not bad.
@@ThePapagonza great thanks
Cavenders is awesome! I buy it by the 5lb tub....lol love your videos!
WOW...how do you get that...thats awesome...its really one of my favorites. We love it on our steaks as well...heck all things we cook has a chance to get a sprinkle of itl..hahahhaha
@@TheFlatTopKing we have a store here in OKC called the Chef store that has the 5 lb tub but the last one I got was from Amazon. I really like it on burgers and I also put it on brisket when I smoke it.
Very nice, the only time I've had a problem with frozen burgers are when you get the super cheap ones in the whitebox, my goodness very greasy and shrink up and if you make them on a gas grill let's just say I'm glad I'm a fireman 🤣🤣 but glad to see the comparison keep up the good work my friend
ahahahah I know exactly that feeling...seen it happen. thanks bud
Thanks!
Hey...thanks so much. Really appreciate that
I always keep a pack of frozen in the freezer. Makes for a real quick, low mess, low prep option. It’s all about the seasoning!
Yeah this combination was killer...just curious,,do you cook from frozen or thaw out
@@TheFlatTopKing I cook from frozen. I actually toss them on frozen and season right before I flip. Have never cooked more than 5 at a time though so I haven’t experienced heat loss
Good afternoon from Whistler MS.
Good afternoon bud
Excellent videos! I'm really missing "red death" at breakfast. Please do a video on it. Thanks, shipmate.
I Honestly am not familiar with that...what is it
@@TheFlatTopKing that's what we called the corned beef hash when I was in the navy in the 80s and 90s.
@@cplbitterklinger594 got yea.....
I hope you can answer this question. I'm new to using a Blackstone griddle but I love it.I have made smash burgers and Patty melts. But I'm finding out that I usually have hamburger left over and have ended up throwing some away because it got old witch happens fast with hamburger. Well I was thinking about
Making smash burgers without cooking them and then freeze them for later. Have you ever done this?
I just like the convenience of the frozen with just the two of us. New sub here.
Absolutely....surprised for sure...nothing wrong at all...eats well
I only use 75%/25% ground beef. Anything else is way to dry for me. No I don’t overcook them. But that is on a charcoal grill. Haven’t tried on griddle yet. I just got my griddle. Also is the frozen burgers the same ratio?
On another note a friend recommended your channel to me and I really enjoy it. I’ve learned a lot. Yes I’m a beginner. Yes I liked your Facebook page ad enjoy it too.
Hey thats great....I appreciate the support...
😂 One good beer in ya! Isn’t that the truth.😂😂
hahahahhaah cheers🍻
We always keep some frozen patties on hand because they are quick and easy when you don't have a lot of time or can't get to the store to get fresh beef. Great for a convenient meal for the kids or a quick lunch. Definitely not the best option, but still pretty good.
Absolutely...great comment Cameron
I grill frozen patties for all of our family get together she when I make burgers. Never had a complaint. As long as they're seasoned well and cooked properly, it's all good! And it's super convenient.
Also, my son works at McD's and was able to procure a couple dozen frozen quarter pounder patties for a father's day get together. On a weber charcoal grill with B&B oak briquettes and a homemade SPG mix, I don't think I've had any higher kudos for the burgers.
WOW....thats great..yeah side by side I was really surprised on how similar they are
I like the convince.
Absolutely
At first I was like no way frozen beats fresh.. and i stand by that.. but your wife was right with her comments.. when you only want 1 or 2 why buy a lb at todays prices🤷🏻♂️...the frozen are not bad at all.. great vid guys👍
Thanks bud...yeah great point...maybe next time I will buy fresh and make patties and freeze them like they do
I bought chilled patties and put it to freezer so they don't go brown and I liked it better it was so juicy inside I guess it was the ice that melted and took meat flavor.
As someone that has consumed many sliders on the ship, both from the galley and steel beach picnics the grill really makes a difference.
Man those days....steel beachs...oooohhhhh absolutely NIGHTMARES
Old timer here. Worked at McD's in the late 70's when people actually cooked the burgers. They were frozen. The meat was laid on the griddle, and then pressed with a weight (seared) to get the crust and seasoned when the patty was flipped. Always a great burger, whether it was a single burger, dbl burger or 1/4 pounder. It's not done that way today. Good comparison video. I would use fresh as it is cheaper than the frozen patties. You should buy a burger press! they are great. Can make a lot of burgers the same weight and freeze for later use
great tip...I have one and honestly I just dont use it...i need to
@@TheFlatTopKinglook
Because it’s just the lovely Mrs. P and Charlie the squirtmeister wonder puppy, we often go with the convenience of Costco’s frozen Angus beef 1/3# patties. They are actually quite good for a spur of the moment desire for having a burger.
I agree Manny...they aint bad...are they the greatest nope...but like you just said, quite good
I used to be such a hater on frozen burgers because they seemed so sketchy but I'm so happy I come to the realization on how good they are. I've been cooking the 18ct 1/3rd lb Member's Mark angus beef patties from Sam's Club on the blackstone and love them. 18 for $21.98 you can't beat, of course they're not as good as fresh burgers but if we're comparing price and convenience, frozen all day. I like to put sliced onion on the blackstone as well with a little olive oil on there and flip them around while the burgers finish cooking. Then once the burgers are done, I add the onion on top and the cheese on top of the onions to hold them in place. Instead of buns I've been doing Texas Toast as well which I brown with butter on both sides on the blackstone making it even more cost effective because larger buns can be quite expensive.
Brian... I am done with all that...spot on brother...
Hi Neal this is Ron I like your talk about the hamburger frozen or fresh. I notice you are not using the pit boss griddle is it working?
I messaged you on instagram
You are Amazing! Your unbiased comments make viewers like me, stick to you like glue👌
Well I appreciate that...we are currently in the process of doing something similar to this one
Inquiring minds liked to know this!!
Question. We host a few pool parties every summer. I usually do hot dogs and hamburgers for the July party. If I wanted to use frozen for like 20 to 30 folks, how would I do that so as not to put too much cold on a one time? I have the 4 burner BS.
I would plan on two batches....probably let em thaw a bit...and lastly dont put on a screaming hot griddle..dont wait till 450 degrees...more like 200s....as it warms up it will warm and thaw the burgers
Lol, one good beer. Truth brother.
We prefer fresh when the situation allows but as you mentioned sometimes scheduling and the requirements of running a household prohibit that convenience...I will say for a frozen burger "Bubba Burgers Sweet Vidalia Onion" ones are pretty damn good however we haven't bought them in a while because of inflation the prices on them have literally doubled...we used to get a 12 pk at BJ's for 11.99...now they are 24.99...RIDICULOUS...oh and Sam's Club has a Members Mark Bacon & Cheddar that are worth trying as well...I always get a nice crust on mine also...
WOW....thats crazy high....our store had em regular price for 14.58...I can Definitely understand that price being to high
The food city brand frozen burgers are pretty good....I made some for the guys at work and they were great
Thanks for the tip!...we shop at the same one Im sure...
Sup, great video, I hate when family members or neighbors bring frozen burgers, or the tube of beef. I make sure that they and kids get them lol, I save my ground for everyone else 🤫🤭, but i had better experience with frozen on griddle instead of grill, an 8-10 oz steak pub burger I grill. Nice to see side by side. Tyvm, and where do you get silicone rings? Come in 5"? Take care 🍔
thanks bud...the silicone rings we actually bought one on the internet at amazon then walking around one day at TJ Maxx we saw them for 2 bucks each...grabbed em all..
@@TheFlatTopKing nice, ty
I used to think frozen patties must be inferior. I am in the trade and I have tested a number of frozen patties thru the years. If they are in cryovac bags in order to prevent freeze burn, and they are quality, they will taste just as good as never frozen patties. We use fresh premium patties because they cook faster, however many restaurants prefer to buy frozen. You are better off grinding your own from whole muscle such as chuck. That box says ground beef, indicating ground from remnants. So are supermarket fresh ground beef.
I get a 1/4 beef every year & get about 50 1/3 lb patties made from the burger which are then frozen. Really works great in a pinch & as good as the loose burger!
Awesome...have you had the chance to put one on the griddle from frozen state...if so what did you think about it
@@TheFlatTopKing I think it’s great for the quick ease of it all. I still get the myard reaction. I’ll say though it doesn’t beat a smash burger!!
Could you tell any difference in the overall seasoning from one to the other? I have used the frozen on occasion and the problem I found was that when I seasoned the first side with it being frozen the seasoning did not stick well, you could see most of it fall off as soon as put it on. Glad to see you did not see a big difference in the meat.
I didn't not see that..i definitely can understand that but...when the burger started to cook the top thawed out and became moist absorbing the seasoning and making it stick. If that's a problem you are seeing i would suggest just waiting longer till you see the top getting moisture and then add....just a thought
Can you tell me what cart or whatever it is that you use beside the griddle? I need something similar but don’t know what to get. Some of those get expensive!
Yeah....we bought our from harbor freight...still have available last i checked. Tool box with wooden top
good vid dood!!! frozen burgers are ok but not big enough
Double that joker up..make it a double
I keep both in my house. Fresh for when I have the time & I remember to take the meat out to thaw. LOL. Sams has some great frozen burgers. Either Angus or Sirloin. Both are great, but I prefer the sirloin. Be careful eating them, as the juice just pours out of them when cooked properly. I've greased up more than one shirt eating those suckers.
Now thats the burger Im talking about....juicy change shirt kind
A few years ago we started getting store bought Organic Ground Beef 80/20. That was better tasting then regular. The post couple years isn't been a local farm Cerified Organic Pasture Raised Beef. We both think there's much more flavor from the farm, and the texture isn't so mushy.
Awesome...can you remember the brand name
@@TheFlatTopKing
The store organic was Wegmans brand. Both the same price per pound.
I have a special burger recipe, they are a big hit, I make frozen burgers, about a 1/3 lb. And always have a freezer full. It’s my FAVORITE food. A GREAT burger any time I want it.
Sounds great!....whats the special part...we wont tell hahahahhaha
@@TheFlatTopKing it’s my moms secret recipe
Curious if a blind test would have been better. I also feel that it’s a close call. If you cook frozen on grill, watch out for flare ups.
Great job guys!
Great tip....I dont think so....you could tell the texture difference and that went to fresh...flavor wise it was extremely close and both were juicy
Texture will give it away. I just got a four burner Blackstone but I don’t have the air fryers. Continue your great work. I hope you get some promotional gear from the vendors one day🙂
Best wishes!
@@ScienceMatters. yeah me too…. You would think by now they would have reached out. It good. I never thought I would be here today so I am thankful every day. Making food the way I want is good enough for me.
I love the frozen ones for the rush, have to have meals OR when I meal prep for lunches during the week. Fresh is better, but when cooked and seasoned good, you can pass fresh ones off on a lot of people:)
Yeah absolutely...we were shocked that the comparison went like that..
@@TheFlatTopKing The best are the Walmart brand that have the Vidalia onions in them. Top them with Kinders The Blend....... Nobody will know you didn't pat them out!
Some frozen burgers are seasoned, which I prefer. The frozen is obviously more compacted than the loose ground beef. Sometimes it makes a difference by brand. I found the Costco Grass Fed 80/20 third pound patties. They are not as compacted. They do not have seasoning in them but the indentations in the patty allows seasonings to settle in toward the inner meat. As opposed to the totally flattened frozen patties.
Nice video! My adult son and I like to grind our own beef. Usually get lucky and pick up a 4-5 pound brisket point, flap meat, and chuck at Costco. All around 4-5 pounds each. Then we chunk them up, rub some beef tallow on them - probably 1/2 cup per 15 ish pounds of total weight. Then we measure out 4 ounce portions and flatten them in a fairly large ring mold (sorry Neal, the metal kind!) on top of sheets of parchment paper. We cut the sheets apart and then stack them on a large sheet tray and put them in the deep freezer and bag them up the next day. The thing that's good about our method is you don't have any of that weird pink goo that commercial ground beef tends to have. Last batch I think we had 42 burgers and a few 1 pound bags. The effort to do all this is somewhat minimal for the insane quality of what we turn out. If we go from the freezer to the grill, they go on the grill. If we plan in advance we thaw them overnight and then cook em' on the flattop. I'll tell all of you, cost wise and quality wise, it's 100 pct. worth the effort! I really love your channel and though I personally have an Evo flattop, everything you teach in your videos is relevant and informative. Lastly, thank you very much for your service in the Navy.
WOW...that alot of info...great insight...I completely agree with all of it...Worth the effort absolutely...Cost wise Yes Sir...Flavor...not even close...Thats awesome about the Evo..I really consider it....lost sleep over if i made the right decision....but time moves on and still haven’t pulled the trigger...just curious whats some con that you have about it...can you reach low temp...I know there are 2 round burners can you cut in quarters or just small and large circular..etc
@@TheFlatTopKing So I'll list my pros and cons regarding the Evo Affinity 30". Pros: Definitely easy to maintain a low temp. The temp control on the unit is nuts! But as you pointed out there is a smaller 10-12" center ring and a larger 18-20" outer ring. So you can set it up for warming in the middle or outer zones, but it's not quartered off in any way. It's built-in so it looks like it's an integral part of the counter and it really is. The cleanup is ridiculously easy. Scrap off the top into the gutters, and then wipe the gutters into the 2 large drain holes. Pop open the front and pull the stainless steel trays out. I cooked for about 10 people over Thanksgiving and I made 3 packages of bacon, French toast, pancakes, and a bunch of scrambled eggs. The cleanup after took about 4 minutes. The cons: Expensive! Real expensive!! The cooktop is slightly domed so if you want your bacon frying in a puddle of bacon fat, that's not gonna happen without some continual spatula work. Same with scrambled eggs. Liquids want to run off the sides so you need to continue moving them into the center until they start to set up. And the thing is I grew up in my Dad's DQ and we had a 48" commercial flattop and rectangular just seems like a superior design when it comes to managing your different foods. If Evo eventually makes a rectangular model I will be ticked because there's no way my wife is going to let me pony up that kind of cash for a different one! If you ever want to shoot an episode in Cave Creek, AZ, my Evo is yours :)
@@brodyschiess awesome bud. Didn’t know that about the domed effect. The surface area is it rolled steel and seasoned like ours or treated different. Does it come with a hood option.
@@TheFlatTopKing Yessir! Comes with a beautiful domed cover that has an adjustable vent. It probably sits 4" off the cooking surface. The cooktop is really heavy and it retains the heat very well. Fried rice is a joy to cook on it. I'll run some tests for you and measure the surface temps at low, medium, high, and inner outer zones. I'm curious myself about that. In terms of a hood, no. But mine's under a 10' high insulated pergola roof outside and we usually have a nice little breeze going so I don't worry too much about steam/smoke, etc.
@@brodyschiess last question...what about everyday storage when not in use...I am 100 interested in the temps
I like fresh, like a little more fat in my beef like a juice burger. Maybe I have missed it but have you done a Cuban sandwich? . Thanks for sharing.
I have...honestly it was a recipe from a friend and it wasnt that great..I want to do one my way next time
I’ve never put frozen on the griddle but I have thought about it. I would probably thaw the pre portioned Pattie’s and smash when thawed. I’ve done loads on the grill and now that I have eaten a smash burger and a fat burger on a flat top…. I wouldn’t cook a frozen patty ever. Thaw it out first unless you are super skillled at temperature, inside and out. On the grill you get hockey puck outside and some raw middle and the flare ups, you’d think they were char burgers but still raw in the middle.
Interesting...maybe one small advantage for the flat top...not many but a win is a win...I can Definitely see that happening as I read it too...
When I make a frozen burger, I prefer to season after they have been starting to cook as i feel the seasoning sticks better once it's softened a bit. I'm not against a frozen burger, some are actually pretty good for being frozen.
Good call....
Nope. I do not walk anywhere like you do. I STRUT!!! You know it, now tell it like it is. You can even mimic my strut, I've seen you do it..... I don't remember the last time I bought anything other than ice and ice cream that was frozen. But I used to love frozen hamburgers because fresh ground beef has a tendency of being too juicy to use normal sliced bread, which I absolutely think makes a burger taste better than a bun..... and I did get your Thanksgiving day message, I was just unable to respond. I love and miss you and Amy also, Boo.....😍
hahahahah KIss Kiss...
We buy a 2 lb package of ground chuck and divide it into 6 patties. We fry up a couple that’s same day and freeze the other four. We’ll cook the frozen ones right out of the freezer at a later date and they cook up perfectly. Like you, I prefer my burgers cooked medium rare and I cook the frozen burgers that way. I just use an instant read thermometer to make sure that they’re not over cooked. I like them better than the prepackaged burgers.
Hey thanks for that..i was wondering...
I make my own frozen beef and pork patties so that I can make a quick lunch or easy dinner...
But do defrost in the toaster oven... Got rid of the microwave when it let the magic smoke out
Is it ok to thaw a frozen burger, I think it makes them juicer, and they cook faster?
Thanks Barry
G'day from Downunder (Aus.) Do you have anything similar to a typical Australian burger? Meat pattie, fried onion, lettuce, tomato and beetroot? Optional additions Egg, bacon rashers and your sauce of choice, usually tomato or bbq sauce.
I do not...I have a very good Subscriber who wants me to do one...I have held off because the beetroot...its the last thing I would eat....but now that 2 people...the more the better chance we have..
Absolutely nothing against it trust me....its just me
@@TheFlatTopKingThe beetroot here is pickled so it is somewhat similar to your cucumber pickles. No one uses plain boiled beetroot.
@@gingerbeer019 oooooohhhhh got ya. Ill look for em. Any secrets on the sandwich
@@TheFlatTopKing No secrets that I'm aware of. Probably a million small restaurants here each doing their own thing. Biggest variable would be the sauce/mayo. After that would come the bun. Everything from brioche to sourdough. You could probably make a couple of videos just on those topics. Getting back to the beetroot. It normally comes in cans or plastic containers. It is pre-sliced (for burgers) or whole baby beetroot (for salads). A word of caution with beetroot. Any juice on your shirt (or anywhere else) will ruin the shirt. Virtually impossible to get the stain out.
Need to know where to get that shirt brother.
I have it available but making a last second change....we are updating now
I spent many years doctoring frozen burgers. Then I bought the farm. However, they are amazing in a pinch
Definitely LUCKY...yes capitol letters...love a ranch or farm...brings back the days
I use frozen burgers for convenience, but I never season them. I'll cook for dinner tonight, and will season them this time with sallt and pepper.
Definitely could use just a little something...
@@TheFlatTopKing It was a success!
the frozen burgers are also going to generally be cheaper ($15 for 4lb) than ground meat ($5.79 lb), which you kinda have to use it all at the same time or it will spoil fast.
I sometimes freeze burgers because at work its convenience rather than cooking from scratch, not to bad, but id rather smash from fresh, 👍👍👍😎🏴
Yes sir,,,,,
With those frozen patties, you might have goofed a little. There's a trick to 'em. Oil on the cooking surface, and run the face of the patty that you're going to season around in it. The seasoning will then stick to it properly. Of course, that's just my trick to it.
Sometimes I buy frozen beef patties and sometimes I buy fresh beef patties. I always put my fresh beef patties in the freezer anyway. When I'm hungry it really doesn't matter if the patties are fresh or frozen. A hungry person can't be choosey. All of those burgers look delicious 👑.
hahaha great insight...i agree...
I keep frozen burgers in my freezer. You never know when the meat cravings are going to hit at 1AM, and you don't feel like driving 20 or 30 minutes to reach a 24 hour drive thru. I live out in the sticks of a one horse $h!th0!e of a town. Frozen burgers are great when you have a lot of people to feed.
Thats truly the best argument I have heard....while people are bashing blah blah..fresh this and so on...I keep thinking about the time I lived in WY...17 miles from the nearest grocery store...1.5 hours away from the Walmart....had the same reasoning you did....oooohhh the 24 hr thing....50 min away...one way...so absolutely frozen have a place in the homes...
has anyone tried Bubba Burgers on the flat top grill