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 ...

You’ll find a variety of frozen burgers in your grocery store’s freezer section, but which brands are the best? We put nine burgers through our latest taste test to find out.

Brian Paquette, the head of culinary at Chili's, said the key to making a perfect burger is choosing the right ground meat.

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 ...