How I Save Money Using A Vacuum Sealer To Prep Burger Patties For Freezing

[@edg5218]

I just got a deal on hamburger. It was 80/20 Cert Angus for 2.99 lb. I grabbed about 11 lbs. I made 12 burgers 15 big meatballs and 3 meatloaf for my freezer!

[@onlyychevys]

We are a family of 2 and I vacuum seal brisket and ribs that are left over into portions for us and when heated back up you can't tell the difference from fresh cooked. No freezer burn ever. thanks for sharing!

[@deletesoon70]

Such a good idea, I'm about 2.5 hears into our sealer, wish I'd started earlier! I used to prefreeze full patties, but found it a bit too time consuming. Now I'll weigh out the 12oz and freeze it as a loaf. When thawed, I portion equally into four balls and smoosh them with a saucepan bottom between parchment to form four 3 oz patties to make double burgers. Fast cooking and you can put the cheese between the patties for complete melting 😋

[@rickyl4656]

I learned about pre-freezing after sucking the juice and shape out of my burgers. They lost their color in the freezer too. Thanks for the videos!

[@Niagra2011]

I always buy family packs of meat and separate in portions, then vacuum seal. Less trips to store. Money savings. A win win situation!

[@purleybaker]

I do the thing. For years I put them in zip lock bags separated by wax paper. This is much better. They thaw very quickly in water. Thanks for the video.

[@aaasports9898]

Brilliant about freezing first. Will be adjusting moving forward!

[@clifton1776]

I also recommend buying chicken breasts in bulk, dicing into cubed, and freezing in vac-seal bags for stir fries and tacos. Prediced frozen chicken breast is up to 25% ice and chicken stock (it says so on the bag!)

[@bossman696]

I've been doing this for a few years now, but it never dawned on me to write the weight and date on the first bag seal before adding the patties. Thanks for the great tip!

[@philiphall9609]

Great tip about the freezing. Thanks.

[@Savannahjbo]

Ive been wanting to do this for a while now, I think you may have just given me the motivation to get to it .. ty

[@dwaynewladyka577]

That's a great way to do it, because meat can get quite expensive. Cheers, Ry! 👍🏻👍🏻✌️

[@michaelbaumgardner2530]

Pre freeze,good idea I suppose it would pull moisture out as well.

[@rknee4647]

I also pre freeze hamburger buns then vacuum seal them. I vac seal many items.

[@joshdnorth]

Great idea to freeze first!

[@ryanperry9472]

Man, I absolutely LOVE my Food Saver!!!!! I use it all the time. Pretty sure you are in Souther CA, do you ever shop at Grocery Outlet Bargain Market? My g/f and I find awesome deals there all the time. We buy a lot of stuff from them then vacuum seal and freeze. Enjoy the videos!

[@CookingWithRy]

Yeah we have a Grocery Outlet pretty close by :)

[@RealTechZen]

I like finding sirloin roasts on sale, often for less than ground beef, and grind it myself. Then I'll get a package of end trimmings from spiral sliced hams, or bacon ends and pieces. I grind that and mix it with the ground sirloin in a 4/1 or a 3/1 ratio and use that mix for burgers. I did a test of 5 ribeye steaks that I froze and vacuum sealed six months before my birthday. I ate one of them for breakfast on each of my next 5 birthdays, and the last one, after 4½ years frozen, was just as good as a steak I bought the day before. I use an old butter tub with the bottom cut away as a funnel for filling the vacuum bags, so the the area where the final seal is formed stay uncontaminated by food or moisture.

[@RobertoSantiagoRodriguez]

Cool, tx so much!

[@rexpeckinpaugh4307]

If you were going to vacuum seal more than two could you put parchment paper between them in the bag?

[@CookingWithRy]

I’ve done that. Worked well.

[@dawsonmckeown4242]

Ry - Thanks for posting … great technique. Wonder if we can freeze/vacuum seal meatballs or even the stuffing for stuffed peppers?

[@CookingWithRy]

I’ve done meatballs many times 👍

[@smokinjoeprestwood5889]

Whenever I have a burger grind that is low in natural fat, I add some butter to each patty that I make. You will end up with a nice juicy cooked burger....

[@chrisstockwell9235]

Instead of using pork I have been buying bacon to mix with venison, every burger is a bacon burger

[@samseaborn6410]

Do you thaw the burgers before cooking them? Have you ever tried grilling a frozen patty?

[@CookingWithRy]

I thaw first for burgers that are this thick. Thinner ones I will sometimes grill from frozen.

[@39zack]

Got a video on how you make them? Frozen on the grill or thaw them first? :)

[@CookingWithRy]

I usually thaw these first.

[@Moondoggy1941]

Do you put a little salt on them before you freeze them?

[@jean-philippeferron]

Can you use any size portion in a bag? I buy meat package in 3 kg. Could I have one bag for that? Thanks,

[@CookingWithRy]

The bags usually come in rolls that you cut to size and then the machine seals the ends so you can customize how big you want the bag.

[@jean-philippeferron]

@@CookingWithRy Yeah, I am looking at different models. I will look for the bigger ones. Thanks!

[@ajw1976Horn]

Where did you get the burger ring?

[@CookingWithRy]

I’ve had that forever. Amazon has a bunch of them.

[@Will7981]

When I form the burger in the ring, after I remove the ring, I flip the burger over and gently press down. It makes it perfectly flat on both sides.

[@johnnyc.5979]

Shouldn't you put those burgers in a ziplock bag before putting them in the freezer? Those burgers I would assume would absorb other odors from things in the freezer, and affect the taste. That's what I noticed immediately.

[@CookingWithRy]

I’ve never had an issue with that. I don’t really think I have much unsealed stuff in the freezer.

[@johnnyc.5979]

@@CookingWithRy Ok, thanks. We have so much stuff in the freezer, including fish, so I think for me, it would be an issue.

[@hawkeyeted]

I've fallen prey to vacuum sealing unfrozen patties. 😬😬

[@vanessalumbra9409]

Vacuum sealer bags are much more expensive than regular ziplock freezer bags. You're not saving anything. Instead, fill a pot or bowl with water. Place your zip lock bag down into the water with the zipper out of water. Place your meat or whatever you're freezing into the bag. The water on the outside of bag will press all the air out naturally. Zip up bag and take out of water. It is then vacuum sealed.

[@CookingWithRy]

I buy the bags by the roll and cut seal to size. That's way less expensive than ziploc type bags.

[@vanessalumbra9409]

@CookingWithRy I have a vacuum sealer. And I, too, used to buy by the roll. It is still cheaper to buy ziplocks, at least where I am. I buy ziplocks either with a coupon or when on sale. You can also seal any type of plastic bags. All the sealer does is melt the two layers together. But I do like your idea of freezing the burgers individually before bagging them.

[@MrD10e]

i wouldnt say the water method creates as tight of a seal in my experience. I also think cheap ziplock bags are more likely to let air leak in. I'm glad you found a system that works for you though!

[@WeirdDiaperDonDraftDodger]

I have never heard of blue cheese mixed in the ground beef, or in a burger. Hmm ideas