Hi Lisbet, All good tips here already. I also portion ground meat in patties then freeze them. (I actually weigh the portion meat so that all the patties are the same weight so they cook up the same). One trick I didn't see here is to freeze your fresh meat patties as quickly as possible. I place only one layer of patties on a wax paper lined steel cookie sheet to freeze (a layer of paper on top helps prevent excessive drying). I have 3 sheets that do not touch going at once. Within 4 to 6 hours (or overnight) the patties a frozen like pucks, I place them is resealable bags and store them in a chest freezer which does not have a defrost cycle. They last longer, very little freezer burn. At hamburger time, I throw the frozen pucks on the BBQ grill, they cook up juicy. (I add spices and secret ingredient in the meat as well before freezing). The last lesson I learned is not to press too firmly the meat when making patties (particularly when freezing) which also makes them pasty and hard once cooked. Enjoy! Luc H.
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