Frozen Hamburgers

[ChrisGreaves]

The wind keeps blowing the barbecue (gas) flames out, so I've brought the burgers inside to the George Forman grill.

The box of frozen burgers says "cook frozen", that is, do not thaw before cooking.

Why so?
It seems to me to make more sense to thaw meat to room temperature before cooking so as to maximize the effect of (cooking) heat and make sure the meat is cooked.

How come the burgers aren't charred on the outside by the time the meat on the inside is thawed and cooked?

[BobH]

Chris, Chris, Chris . . .

Don't try to understand magic.

[ChrisGreaves]

Chris, Chris, Chris . . . Don't try to understand magic.

OK. he said, quitting Eileen's Lounge and wandering off into the desert of thought ...

[Claude]

thoughts are desserts around these woods

[Rudi]

I'd like to comment, but I have no idea what the theme of this thread is all about! Some fishy business!

[ChrisGreaves]

I'd like to comment, but I have no idea ...

Hi Rudi.
Have you ever thought about hi-jacking a thread of mine?
Or is it just pure instinct?

[DaveA]

No one would Hi Jack a thread of your Chris!

[Rudi]

I'd like to comment, but I have no idea ...

Hi Rudi.
Have you ever thought about hi-jacking a thread of mine?
Or is it just pure instinct?

Does this sum it up <<<

[Skitterbug]

The wind keeps blowing the barbecue (gas) flames out, so I've brought the burgers inside to the George Forman grill.

The box of frozen burgers says "cook frozen", that is, do not thaw before cooking.

Why so?
It seems to me to make more sense to thaw meat to room temperature before cooking so as to maximize the effect of (cooking) heat and make sure the meat is cooked.

How come the burgers aren't charred on the outside by the time the meat on the inside is thawed and cooked?

It's your fault, now I'm hungry for a yummy beef burger……
BTW, we prepare ours from frozen or thawed meat with good results, so why make it complicated? Just fix them and enjoy!

[John Gray]

My explanation for 'cook frozen' would be to prevent someone partially thawing the burger, so that, when cooked, it appeared done on the outside but was still partly frozen/partly uncooked on the inside. Of course, if all parts of the burger were at the same (room) temperature, then cooking this would be perfectly allowable!

[/escoffier]

[hlewton]

Didn't really find a great answer. The closest I came was this quote:

Cook frozen beef patties in a frying pan with both health and safety in mind.

Don't see why you couldn't substitute George Foreman grill for frying pan, but who knows.

[BobH]

OK, Chris, I'll try to give this serious thought, this time.

My guess is that in the frozen state, the water molecules in the patty thaw more or less evenly during the cooking process and convert from solid to liquid (and probably then to gas) relatively quickly and evenly this preventing the protein and fat particles from cooking at uneven rates.

Of course, the Maillard Reaction might also factor in.

[Timelord]

I think the instructions missed a word. It should say 'cook until frozen'. This would make more sense to me. Put them on the grill and step into a freezer. When you are 'frozen' then they are finished cooking.

[hlewton]

I think the instructions missed a word. It should say 'cook until frozen'. This would make more sense to me. Put them on the grill and step into a freezer. When you are 'frozen' then they are finished cooking.

Noticing where you live you could also just wait till winter, use an outside grill, and stay out there with it while they cook. I know we get cold weather so that would save on the cost of a walk in freezer.

[HansV]

So perhaps we'd get a new expression: "waiting until your burger freezes over"...

[hlewton]

So perhaps we'd get a new expression: "waiting until your burger freezes over"...