Flame-Grilled Burger Patties (Batch Method)
Pre-grilled burger patties that taste fresh off the grill even after months in the freezer. Season boldly with Dale's or keep it classic with salt and pepper. Reheat in 15 minutes for burger night anytime. Makes 20 patties from 10lbs beef.
Equipment
- Gas Or Charcoal Grill
- Half-Sheet Pan
- Parchment Paper
- Pastry brush
- 10-Inch Pot Or Large Skillet
- Vacuum Sealer Or Freezer Bags
- Small bowl
Ingredients
Burger Patties
- 10 lb Ground Beef 80/20
Seasoning Option 1 — Bold Style
- 1 cup Dale's Seasoning or your favorite liquid marinade
- Garlic Powder optional
- Onion Powder optional
- Black Pepper optional
Seasoning Option 2 — Classic Style
- 2 tablespoon Kosher Salt Morton brand
- 2 tablespoon Black Pepper coarsely ground
Instructions
Prep
- Divide the ground beef into 20 equal portions, approximately 8 oz each.
- Roll each portion into a ball.
- Line two half-sheet pans with parchment paper and place 10 balls on each with space between them.
- Cover with another sheet of parchment.
- Using the bottom of a 10-inch pot or large skillet, press each ball flat to about ¼ inch thick.
Season
- Brush each patty lightly with Dale's seasoning using a pastry brush for Bold Style.
- Add dry seasonings sparingly for Bold Style.
- Season each patty generously on both sides with salt and coarsely ground pepper for Classic Style.
Grill
- Preheat grill to 400°F.
- Oil the grate well.
- Place patties on the grill with space between each one.
- Close the lid and cook for 2 minutes.
- Open the lid and rotate each patty 45 degrees to create crosshatch grill marks.
- Close lid and cook another 2 minutes.
- Flip each patty.
- Close lid and cook for 3 minutes for medium to medium-well.
- For well-done, cook an additional 2-3 minutes until juices run mostly clear.
Rest
- Remove patties and let cool completely on a sheet pan, about 30 minutes.
Notes
The secret to restaurant-quality reheated burgers is grilling them completely first, then freezing flat. The ¼ inch thickness before grilling is crucial - they shrink to perfect burger thickness on the grill. Serve on fresh buns with lettuce, tomato, pickles, and condiments. No one will know these were cooked months ago. Pro tip: Reheat pre-cooked bacon on top of the patties during the last 10 minutes in the oven for a complete burger experience. These work for casual weeknight dinners or when you need burgers for a crowd with minimal prep time.
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