Ingredients
Equipment
Method
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.
Disclosure: Nutrition is estimated and provided for general guidance.
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.
