The BEST Frozen Burgers

[nickndfl]

 

[Someone_else]

I have bought the Walmart bag of 73 or 80 burgers for some time, and they were okay. I saw something that said "Bubba" burgers were good, so I bought a box. And I found "Bubba" was just another mediocre frozen patty, worth exactly the price of any generic.

Very recently, maybe a year or so ago, I discovered at Walmart a 5 pound box of burgers called "Extra Value Beef Patties" for around $10. They cooked up fine and with a lot less lost juices than the regular patties. The meat was firm, and that's okay with me. I don't need the patty crumbling before or after the bun. The ingredients list states beef hearts, and maybe that's why they sell at a discount. I'm fine with that. I like the burgers.

Lately, they have been hit and miss at my Walmart, and I thought they had lost them forever. But on my last trip, they had two boxes and they were $12 each ($2.40/pound). So I have another few burger meals in the freezer.

Up to a few years ago, I used to enjoy an occasional ribeye when Walmart had them on sale for $7 /pound. It seems that those days are over forever. My local store went to $10, then $15, and now they assert that $15 is a "sale" price. Sadly, it looks like I will give up ribeye forever.

But, and there is often a huge "BUT!", maybe my silver will tell me that it's okay to pay $15 for ribeye and it will kindly pay the bill.

 

[Casey Jones]

I have bought the Walmart bag of 73 or 80 burgers for some time, and they were okay. I saw something that said "Bubba" burgers were good, so I bought a box. And I found "Bubba" was just another mediocre frozen patty, worth exactly the price of any generic.

Very recently, maybe a year or so ago, I discovered at Walmart a 5 pound box of burgers called "Extra Value Beef Patties" for around $10. They cooked up fine and with a lot less lost juices than the regular patties. The meat was firm, and that's okay with me. I don't need the patty crumbling before or after the bun. The ingredients list states beef hearts, and maybe that's why they sell at a discount. I'm fine with that. I like the burgers.

Lately, they have been hit and miss at my Walmart, and I thought they had lost them forever. But on my last trip, they had two boxes and they were $12 each ($2.40/pound). So I have another few burger meals in the freezer.

Up to a few years ago, I used to enjoy an occasional ribeye when Walmart had them on sale for $7 /pound. It seems that those days are over forever. My local store went to $10, then $15, and now they assert that $15 is a "sale" price. Sadly, it looks like I will give up ribeye forever.

But, and there is often a huge "BUT!", maybe my silver will tell me that it's okay to pay $15 for ribeye and it will kindly pay the bill.

I found much the same...and then I finally bought a membership to Costco.

One thing that makes Costco unique, is that their house brand, Kirkland, is actually pretty-high quality. The frozen 1/4-lb burgers (not the cooked ones; they have those, too) are actually very good. I have bought them, at times when I felt too lazy to deal with forming my own burgers, which usually wind up looking like golf balls or a sloppy-joe mix.

Not bad. On a level with the fast-food dispensaries, anyway.

Now...Winco, and Walmart...their meat...I don't care if it's packaged and branded, or just off the meat case...pretty lousy. In Walmart's case, their price-demands are so heavy that many manufactured brands won't even bother. Others have Walmart-specific models, made extra-shoddy. That's especially true of their clothing - socks you can wear maybe three times before the heel tears open.

I expect their food procurement is along the same lines. So Bubba Burgers puts the slop that ought to be condemned or sold to the dog-food plant, in the Walmart order. Price met!

 

[Cigarlover]

When my butcher processes my beef later this week or early next I will end up with about 100-120 lbs of GB. About 1/2 of that I will have made into 1/3 lb patties. That should get me through this summer and part way into next. Thats really the only burger I eat.

 

[searcher]

If you're looking for something quick and easy

Don Lee Farms Flame Grilled Angus Choice Beef Patties, Frozen, 1/4 lb., 12 ct. - Samsclub.com

Buy Don Lee Farms Flame Grilled Angus Choice Beef Patties, Frozen, 1/4 lb., 12 ct. at Samsclub.com

www.samsclub.com

 

[Casey Jones]

When my butcher processes my beef later this week or early next I will end up with about 100-120 lbs of GB. About 1/2 of that I will have made into 1/3 lb patties. That should get me through this summer and part way into next. Thats really the only burger I eat.

You're fortunate to have a reliable butcher.

Locally, in a town of 70k, we've had two butcher shops close in the last six years. They were the recommended ones that the long-time locals patronized (half our population came from the Left Coast over the last 25 years). There's still one left, he doesn't see a lot of floor traffic. His parking lot is mostly empty. Either it's a front or his product is no good, I suppose.

Of course Calistan transplanted shoppers just reflexively go to either Wally World or one of the other brands (amazingly, we don't have a Hole Foodz dump...yet).

 

[Bottom Feeder]

At my local store I buy the one day past the sell date meat. Ribeye, t-bone, flank steak, tenderloin, all at least 50% markdown, and saturday I bought a nice tenderloin steak for $7.99/lb, marked down from $21.00/lb. I come early (8:00 am or so) and buy all the nice cuts I see, take em home and freeze em. Always lots of pork at reduced price as well.
The beef is good quality, not at all like the safeway crap.

 

[Casey Jones]

At my local store I buy the one day past the sell date meat. Ribeye, t-bone, flank steak, tenderloin, all at least 50% markdown, and saturday I bought a nice tenderloin steak for $7.99/lb, marked down from $21.00/lb. I come early (8:00 am or so) and buy all the nice cuts I see, take em home and freeze em. Always lots of pork at reduced price as well.
The beef is good quality, not at all like the safeway crap.

Beef, you're fine buying it when it's a bit old...just means it's aged.

You don't want to do that with chicken or pork - but there are fewer diseases you can catch from beef, or from steers. Probably it's one reason the steer became such an important food source. Beef, going over, would be carted into Paris in summer heat, going over...that was one reason why Parisians developed such elaborate cooking skills. You can eat beef raw. Ground beef going grey isn't appetizing, but once cooked up, you don't notice. Not unless it's started to really stink.

An overly old steak, when cooked well, will just be a little more tender. My HS biology teacher liked telling us that - the enzyme in Adolph's Meat Tenderizer, was the same enzyme released by bacteria during decay. So, when you get a nice red steak, and put the meat tenderizer on it...you might just wait a day, leaving it out.