Frozen Hamburgers That Are Almost As Good As Fresh

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The once blue collar hamburger has become a bit of a gourmet delicacy over the past decade, gracing menus far beyond traditional steakhouses and becoming a creative outlet for chefs looking to experiment. It's become so big, one of the signature events of the South Beach Wine and Food Festival — The Burger Bash — features high-end restaurants (and even Al Roker) competing to see who can create the best burger. But you don't need to be a celebrity chef of TV weatherman to make great burgers: One of the best thing about hamburgers is that they're pretty easy to mess around with at home, too.

Of course, unlike restaurant chefs, you don't have expert meat purveyors explaining to you which cuts make for the best meals. And oftentimes, you're left at the mercy of whatever looks best in the frozen food aisle. So which premade, frozen hamburger patties are going to have you considering a spot in the Burger Bash? We chatted with some experts — and tasted a bunch ourselves — to take the work out of choosing for you.

Advice on how to cook frozen burgers abounds, but if you ask a man who's literally made a career talking burgers, his take is one worth listening to. Sef Gonzalez, aka "The Burger Beast," is author of All About the Burger; A History of America's Favorite Sandwich, and at one time ran The Burger Museum in Miami. His advice to Mashed: "My suggestion for (frozen patties) is outdoor grilling. Not to be cooked on a griddle of flat top. It just doesn't work well."

With that all in mind, one of the Burger Beast's top suggestions for a frozen patty are these quarter pounders from Philly Gourmet, which also offers a thick burger and Angus variety. The reason these are tops, the Burger Beast told us, is that they're a bit smaller, and the ideal frozen patty if you're trying to make doubles. An ambitious undertaking, yes, but you don't get to be the Burger Beast by eating only one patty at a time.

You knew America's favorite frozen meat delivery company, Omaha Steaks, would have an entrant on this list — the only question was which one. Their traditional burgers show up on nearly any list of best frozen hamburgers you might find, notching a #3 ranking from Palette Dining, and runner-up honors for both Food Shark and Chef's Resource. The patties undergo a rigorous preparation process, where the meat is aged, then ground twice to give it a unique texture. There's no seasoning or added ingredients here — just meat. So if you're looking for a classic beef flavor, you'd be hard-pressed to beat Omaha Steaks.

The 80/20 blend gives these a slightly fattier consistency, but if you grill your meat, that can be mitigated. That said, Men's Journal suggests pan-frying the burgers for maximum flavor, throwing them in a non-stick pan for about seven minutes on each side. If you like your meat juicy, this is probably your best option.

The city-of-origin branding is an interesting call here — while Brooklyn is certainly known for its pizza and, more recently, beer, is it really on the map for burgers too? The folks at First Avenue Foods think so, as according to the company's website, they provide meat to esteemed steakhouses like Peter Luger's, Benjamin's, and Wolfgang's. And now they offer a frozen burger patty available at Wegmans, Publix, and other grocery chains with intense cult followings.

The Burger Beast listed the Brooklyn Brothers burger among his top picks when asked by Mashed, saying the hormone and antibiotic-free patties "felt like I was eating healthy." The USDA Choice burgers are made from a chuck, brisket, and short rib blend, just like burgers you'd get in a steakhouse, and though it remains to be seen if they'd be described as "healthy," they are at least devoid of any additives. Burger Beast suggests adding salt, black pepper, and a slice of cheddar cheese to get the most out of these unadulterated patties.

It is a strange time we live in ... for so many reasons. But one of the more overlooked is that the most talked-about hamburger in America right now isn't even made of meat. The plant-based Beyond Burger has gone so mainstream it's topped frozen burger rankings from Men's Journal, Food Shark, and Palette Dining, all praising its low cholesterol, sustainability, and high protein content. They are soy- and gluten-free, so pretty much anyone with any dietary restriction can eat them. And, yes, they do actually taste something like meat, though when blind taste tested you can pretty easily tell the difference.

That's not to say Beyond Burgers aren't a solid meat alternative if you're trying to reduce your carnal consumption. Just don't expect the fatty, juicy decadence that comes with beef. The combination of natural oils like coconut mixed with pea and rice proteins give it a meat-like consistency. And if you grill Beyond Burgers, they absorb the smoky flavor better than beef. Fans of flame-broiled burgers will likely be big fans, though if you're more of a smash burger person, your results may vary.

You may be asking yourself what the difference is between grain-fed and grass-fed beef, aside from the obvious difference in diet. From a nutritional perspective, grass-fed beef is higher in beneficial omega-3 fatty acids, as well as Vitamins A and E, according to Healthline. However, Beef Magazine reported the only two studies done on health benefits found no difference between grain- and grass-fed beef in regards to risk factors for cardiovascular disease and Type II diabetes.

In terms of flavor, Cook's Illustrated points out that grass-fed beef was long thought to have a lean and chewy taste, while grain-fed was richer and fattier. That, however, seems to be changing, as that magazine's taste test found little difference in steaks, and grass-fed burger patties now dominate "best of" lists. Western Grassfed is among the best, produced by Western Family Ranchers, which, according to its Instagram is paleo and Whole30 approved. They topped Home Gear X's rating of frozen burgers, which cited the cows' organic diet and customers' ability to buy in four-packs as key factors.

Another top entry into the grass-fed, organic burger category comes from Greensbury Market, whose 4 ounce patties come in packs of eight, and are all USDA certified organic. They are some of the more expensive options on the list, as you'll pay about $24 per pack, or about the same as it would cost you to buy eight Whoppers. But the quality here is on a different level. According to Greensbury's website, all the beef is humanely raised and processed completely in the United States. It's also non-GMO certified, meaning no genetically modified organisms were used in feeding the beef. And it's all free from antibiotics.

All that social responsibility is lovely, but doesn't mean much if the burger doesn't taste good. But Greensbury Market's flavor holds up. It topped Kitchen Perfect's rating of frozen burger patties, who praised the high fat content as the reason they tasted so good. "[I]t's reasonable to assume that most people aren't buying burgers as a health food option," the site said in its review, "[so] we're rating these as the best."

Top to bottom, Holten offers the most impressive line of frozen hamburger patties, with different butcher blends and meat styles, all of exceptionally high quality. The family behind these burgers understands the importance of meat selection, and tells you right in the product name if you're getting chuck and brisket, prime rib, or angus sirloin. "(Holton) reveals the cuts of beef used,"  Sef "Burger Beast" Gonzalez said in an exclusive Mashed interview, explaining why he put these tops on his list. "Not sure if that's why I thought these were better but I did think these were the best of the bunch."

Holton doesn't just vary the cuts of meat it uses. The steakhouse burgers also offer USDA Prime patties and Certified Angus Beef patties, probably the two highest markers of American beef quality. Though Burger Beast wouldn't specify a favorite from the line, we can't blame him: All the 1/3 pound patties are fantastic if you're a beef connoisseur. And still pretty great even if you're not.