Does anybody use the frozen hamburger patties? What do I need to know? Are some brands better than others? Can you get them in various percentages of lean, or are they all the same?

We prefer, of course, the fresh lean ground beef, but we don't get to the store that often and it would be nice to have some burgers on hand.

I can't help you. We don't use the frozen ones. I make my own from the fresh ground beef. Someone will be able to help you I'm sure.

I've used them as well as turkey & salmon burgers.

Some shrink more than others and some have better flavor/texture , I usually get the mid prices ones when they are on sale.

Depending on the store size some carry 75-90% lean and some have sirloin or Angus high end patties.

The regular size buns are usually the best match up unless you double up on patties for a larger bun.

I have used them a great deal. They turn out good, at this time I can't remember the brand name. They are easy to grill, if they are frozen you should thaw out a little, they will be easier to slice.

Sorry, I can't help either. I buy fresh beef, make my burgers and freeze them ready to be cooked another day.

Have you tried your local butcher? They make burgers here that are usually much better than the frozen variety.

When I am trying to work and make meals at the end of the day, I find frozen goods to be extremely helpful. Try a few brands. I love the frozen salmon patties - great Omega 3s and i just whip them in the pan, with no oils needed, fry till browned on each side and enjoy.

Jenny

I no longer purchase ground meat in any form. Not after learning of how stores (major ones and little ones) do not clean their equipment properly, to avoid contamination.

Dateline showed purchased meat in many locations across the country and then tested the ground meat. This was after several people in NY were sickened and some died from ground beef contaminated with pork. (These were Jewish patients, who did not eat pork).

Frozen patties are often generic meat, and if you watch the recalls for e. coli and the like, you'll find they are typically often included in the massive recalls of tainted meat.

Some links:
july 2012:
http://www.msnbc.msn.com/id/48288702...ella-outbreak/

Sept 2012:
http://www.msnbc.msn.com/id/49230521.../#.ULxIDe_C1u4

http://www.msnbc.msn.com/id/49315594.../#.ULxIOO_C1u4

The NBC show is now archived, but there is a short description of that long segment:
http://www.nbcuniversalarchives.com/...2989179_s24.do

This is a NBC followup to the adulterated ground beef...naming stores etc:
http://foodsafety.k-state.edu/en/new...c=218&id=16559

I myself was sickened one summer (1982) from contaminated McDonalds' meat. I won't go into detail, as it is gross, but never again will I eat there. We were on vacation and my son was a year old, and really, I thought my number was up! 2wks later the news reported the northern midwest states were affected the most. So I can avoid burgers now quite easily!

There was just a news item out last week about how much contamination is present in pork today. One can never be too careful where ground meat is involved!
http://abcnews.go.com/blogs/health/2...inia-bacteria/

The grinding of meat leads to all sorts of problems, and sadly places tend to not clean the equipment often enough or thoroughly enough. Grinding your own at home is the only way to control that...and make sure you do clean up properly.

And if this isn't enough--now C. difficile in meat!?
http://www.msnbc.msn.com/id/27774614.../#.ULxKVe_C1u4

I've never heard of "generic" meat. Please explain.

Whatever the kind of meat and especially the ground up kind needs to be cooked thoroughly and to the proper temperature. Apparently there are plenty of people who do not do this. And don't use the same utensils you used to mix or move the meat as you can contaminate it that way as well. There are people who like their hamburgers not well done. When I eat at a chain such as McDonald's or the like, not often I might add, I always ask for it to be well done. But I doubt it's made exactly that way. Culver's will always do it and it's just their practice not to have undercooked meat. Their hamburger is never frozen and there are other places as well.

I've had food poisoning from eggs that were left out too long at a Perkins restaurant. I also had a horrible food poisoning after eating at a local restaurant in a nearby town. I suspect the cook did not wash their hands. Who knows what was on the cook's hands. Something really AWFUL though. I had an omelet and didn't eat much of it. No one else in our party ate that. I started to shiver and shake and by the time we got home (20 miles) away I could not make it up the three steps into the house. I was so weak. Finally with the help of my husband I did. Then all h**l broke lose. I started vomiting and had diarrhea. Thank goodness for dining room chairs with rollers on them as my husband pushed me into the bathroom. I was soooooooo weak it was unbelievable. Finally got to bed and slept for 2 1/2 hours. Then I seemed fine except for being so thirsty I drank anything and everything. I was dehydrated. I kept drinking lots of whatever for almost a week and then was back to normal - whatever that is.

Anyway, I purchase ground hamburger from our store in town, make patties and wash my hands. I cook it thoroughly. Never a problem. I always cook any meat including chicken, turkey and the like thoroughly.

And yes, even if you grind your own meat you have to keep everything spic and span. I'm not afraid to eat hamburger out at other places but I always have it well done. No problems and hopefully I will never have another episode like I had. It's all pretty much common sense and wash your hands after handling raw meat.

I do not purchase frozen hamburger patties but if they are cooked properly I doubt that you will have a problem.

What I mean by "generic" is that the patties are processed elsewhere in mass quantities.

Most grocery stores have a butcher in the back who will receive the meat, still intact on the cow carcass, and then will cut off
daily what needs to be put out for customers. The main part remains in the freezer, and untouched. I believe there are health laws regarding cleaning equipment daily.

There are some "brand names" now with meat. Black Angus,
This is a list of some of the brands:
http://dir.yahoo.com/Business_and_Ec...f/Brand_Names/

Of course, this does not protect anyone much IMO... but at least it is psychologically somewhat comforting compared to the
frozen patties in a Costco freezer...which don't even look edible IMO.

The contamination of meat today is a huge problem. Bigger than ever. Some critics say it results from processing too much meat at a time-- in a hurry. Also the heavy antibiotic use by farmers creates super bugs that are antibiotic resistant. This is why butchering as you go which most stores do, is a bit safer. But I no longer cook burgers or ground meat of any type in this house.