How do I cook a frozen burger

Kitchen tips Frying frozen meat - this is what you need to pay attention to

By Matthias Kemter

If you defrost and sear frozen meat incorrectly, you will later have a rather tough piece of meat with a bland taste on your plate than a juicy steak. Find out what to look out for when freezing, thawing and roasting frozen meat here.

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Meat can be frozen without any problems and that has many advantages too. Whether you buy your meat directly from the farmer and have to plan more stocks due to the limited selection or you generally want to use leftover meat optimally, freezing meat offers many options and advantages for storage. However, there are a few things to keep in mind when processing frozen meat.

Roast frozen meat properly

Thin frozen meatssuch as beef steak, chicken fillets or marinated pork chops can be fried directly in the pan without any problems.

  • Ever straighter and smoother the frozen meat, the easier it is to fry it.
  • Preheat the grill or pan well before searing the frozen meat, making sure that it is more oil in the pan than usual, so that the heat does not only work selectively and burn individual spots, while the meat inside remains raw or even frozen.
  • After you put the meat on full heat well seared on all sides you should have it for a while, depending on its thickness cook on indirect heatso that the core also reaches the right temperature. To do this, place the meat on the grill a little away from the embers and cover it with a lid when frying in the pan and reduce the heat by 60 to 80 percent depending on the type of meat. This way, the meat should stay juicy inside even after it has been cooked.
  • After searing frozen poultry, minced meat or pork should be the core temperature at Cook at least 80 degrees so that germs are killed. beefthat has been freshly and properly frozen and does not show any freezer burn can also be used in a Core temperature of 60 degrees to be cooked. This means that even frozen beef stays soft and supple after roasting. The preparation time up to the cooking point is significantly longer for frozen meat. A core temperature thermometer helps to find the right cooking point.

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Large types of frozen meat, like whole entrecotes, roast beef or roast pork are a little more difficult to fry, as the core temperature is much more difficult to see from the outside and due to the very long preparation time. A core temperature thermometer is usually crucial for success with large types of frozen meat.

  • The Sear them before cooking is important so that frozen meat does not become tough after preparation. The surface of large types of meat is not straight and even, not all areas of the outer meat close when searing and the meat loses too much liquid during the subsequent cooking.
  • If large frozen meat is not level, defrost it before frying it.
  • Fry large types of meat on all sides for a few minutes and then cook over indirect heat as described above. If you decide to cook on a grill, it should be lockable so that the meat does not dry out during the significantly longer cooking time.

Thaw frozen meat properly

Meat can be thawed in several ways. There are these possibilities:

# 01 - Thaw meat in the refrigerator

The refrigerator is the best place to thaw meat gently and hygienically. Large types of meat sometimes take a day or two, but the meat remains juicier when roasted. Make sure that the meat does not thaw too much in its own juice and that it is covered. A small wire rack or sieve is a good way to defrost the meat in a covered bowl or saucepan in the refrigerator.

# 02 - Thaw in a water bath

Meat thaws much faster in a water bath than in the refrigerator, but the frozen meat should be packed tightly. Vacuum-sealed meat is ideal for defrosting in a water bath, for example. Fill the sink with lukewarm water and place the vacuum-sealed meat in it. Make sure that the water is not too warm, otherwise the meat will start to cook.

# 03 - Thawing Plate

Special defrosting plates for meat conduct heat particularly well and also have small holes through which the meat juice can drain.

# 04 - Between two pots

If you don't have a thawing tray, you can also place frozen meat with flat surfaces between two pots. The metal of the pots serves as a heat conductor and significantly accelerates thawing. To do this, place a saucepan upside down in the sink and lay the meat unpacked on it. Now place a second saucepan with a little lukewarm water on the meat. Make sure that the top pot with the water is not too heavy, otherwise the meat will lose too much liquid when defrosting.

# 05 - In the microwave

Microwaves often have a thawing function. Most microwaves run at around 200 watts in the defrost program. The low power ensures even thawing and speeds up the process.

Freeze meat properly

In order to properly roast frozen meat, freezing is essential. Here are some things to watch out for when freezing:

# 01 - Surfaces should be smooth

The flatter the surface of the meat when it is frozen, the better and faster the meat can be seared and cooked later. To do this, place the meat on a level surface when freezing and re-sort it later to save space when the meat is frozen.

You can also achieve a smooth surface by freezing large pieces of meat and then cutting it if it is not already frozen. To do this, put the meat in the freezer for a few hours and then cut it into slices before freezing it completely. This will avoid ripples in the meat.

# 02 - Flatten the ground beef

Shape the ground beef into a freezer-safe shape before you freeze it. Small thin slices of a maximum of 250g have the advantage that they can be portioned better and prepared more quickly later. It is best to portion the meat in freezer bags and then press the bag flat with a rolling pin.

# 03 - Pat the meat dry

Meat should best be patted dry with kitchen paper before freezing. Otherwise too many cell-damaging ice crystals can form during freezing and too many germs can form during thawing.

# 04 - Pack meat airtight

The meat should be packed as airtight as possible to avoid bacteria or freezer burn. The best way to do this is with the help of freezer bags or vacuum sealers.