[Gunnar]

are you making individual patties and freezing them? if so just try freezing a block of meat, less surface area to be exposed to damage and greater mass to maintain moisture inside. I buy bulk ground chuck 10lbs or so and break em down to 1.5-2lbs bricks. Wrap really tight with the ol plastic wrap and forgeddaboutit. I have only had off tastes with freezer burned or freezer dried meat. best of luck