It’s hard to buy burger meat when you only need enough for two people. I always end up going to the butcher counter and asking them to cut back on the amount that’s in the packet because it’s too much for us.
Now that it’s summer however, I wanted to figure out a way to freeze burger patties ahead of time so I can make them during the week. It’s not exactly the best meal to make when you need to get your hands dirty and your toddler is either hanging by your leg and or running in circles in the living room and your afraid they’re going to hit their head…or worse fall on the dog…NOT (Autumn might as well be her cushion).
This is a great tip to make burgers ahead of time. They’re portion controlled (although my husband may tell you it’s not enough for a man), you don’t have to get your hands dirty during the week, and they freeze well.
This is how easy it is:
The packet of ground meat that I bought that day was a little over a pound so this time it made 10 patties. Season the meat however you like (I used barbecue sauce and garlic powder for this burger meat). While the meat sits there, grab a sheet of parchment paper and place it on a baking sheet. I cut it down to the size of the baking sheet to make it easier for me later. I highly recommend you do that.
Next grab an ice cream scooper and scoop out some meat (make sure you pack it in) onto the baking sheet about 3-4 inches apart.
Then grab another baking sheet and parchment paper and cut it down to size as well. You are going to place that second sheet of parchment paper and place it on top of the scoops of burger meat. Like this-
Then your going to grab the second baking sheet and place it on top of the parchment paper. Press down lightly until the baking sheet is almost to the bottom. My daughter just learned to say “go’ish” and now says it all the time. I have to hide them or else she will literally eat the whole bag in one day. I figured I’d hide it behind the meat (now that makes a lot of sense doesn’t it?)HA!
After you press down, lift the baking sheet and parchment paper up (don’t throw it away!) and you will notice you have even portioned patties ready to go for you.
Put the parchment paper back on top of the burger patties because now you’re going to cut the sheets to fit in a freezer bag. I started horizontally first.
By the time you’re done, the parchment paper will be square cut (with the burger patty in the middle) and you can stack them easier in the ziplock freezer bag. The best part is you can take out as many as you want the day you want to eat them. I highly recommend you make sure they come at room temperature though. Season the burgers with salt when you’re about to place them on the grill or cast iron pan. Salting the patties beforehand will draw the moisture out of the meat. If you wait until the day you cook them, it will form a better crust against the high temperature.
TADA! I love it when I’m productive.