Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.
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Next: How to Thaw Burgers
Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.
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Next: How to Store Burgers
Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.
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Next: How to Freeze Burgers
Homemade french fries are too often pale, limp, greasy, or otherwise wimpy. The signs of a successful fry: good color, a crisp skin, and a light, fluffy interior. This double-fry method makes it easy to achieve fries meeting all three criteria, perfect as the basis for poutine with beef gravy or for serving with burgers. That is, if you can resist poaching handfuls before the patties ever hit the buns. If enjoying them on their own, we recommend whipping up our homemade aioli recipe.
Special equipment: You’ll need a 6-quart Dutch oven or other heavy pot (cast-iron, enameled or not, is ideal) and a deep-fry thermometer. A 6- or 7-inch spider is also handy.