1. Start with patties that are 1/2- to 3/4-inch thick. Flash-freeze them flat on a tray, then stack with parchment in a zip-top bag. 2. Don't season before freezing. Salt pulls moisture out over time.

Steven Raichlen, multi–James Beard Award winner, PBS host and author of ”Project Griddle,” puts it plainly: “Do use a spatula ...

Frozen burgers are mostly fatty, over-salted products, pumped up with non-meat fillers, water and flavour-boosting ingredients, according to new research. The Food Commission is concerned by its ...

Fire up the grill: Shop the best ... If possible, defrost any frozen meat and poultry in the refrigerator. ... Burgers made of ground beef, pork, veal or lamb should reach 160° F.

Open the bag of frozen vegetables and dump it into a cooking pot or skillet, add a stick of butter, grill it over indirect heat for about five but no more than 10 minutes, season to taste. Clean ...

The burgers should be well-seasoned, with a just-grilled quality. Any traces of freezer burn or other off-flavors were immediate no’s. The all-around favorite: Philly Gourmet Pure 100% Beef Patties ...