How to Cook Frozen Burger Patties: Grill, Stovetop and Air Fryer

Yes, you can cook burger patties straight from frozen. Pry them apart, season, and cook over medium-high heat, flipping every 3 to 5 minutes, until a thermometer reads 160°F in the center. A 1/3-pound patty takes about 15 to 20 minutes on a grill or in a cast-iron pan.

Before you start

Pull the patties from the freezer and split them with a stiff metal spatula. Toss the paper separators. Give the patties 2 or 3 minutes on the counter so the surface softens enough for salt and pepper to stick, then season both sides.

Keep an instant-read thermometer within reach. On a frozen patty, the outside browns long before the center cooks through, so trust the thermometer over the crust.

On the grill

1. Heat the grill to high and scrape the grates clean.
2. Lay the seasoned, frozen patties over direct heat.
3. Flip every 3 to 5 minutes. Fat drips as the patties thaw, so expect flare-ups. Slide a patty to a cooler zone for a minute when one catches.
4. Start checking the center at 12 minutes. Pull the patties at 160°F, about 15 to 20 minutes for a 1/3-pound patty.
5. Toast the buns over the heat for the last minute. Brush them with melted butter first.

In a cast-iron pan

1. Set a cast-iron skillet over medium-high heat with a thin film of oil.
2. Add the frozen patties with room between them. A crowded pan steams instead of sears.
3. Flip every 3 to 5 minutes until a dark crust forms on both sides.
4. Pull at 160°F, about 15 minutes for a 1/3-pound patty. Lay cheese on after the last flip and cover the pan for 1 minute to melt it.

In the air fryer

1. Heat the air fryer to 380°F.
2. Set the frozen patties in a single layer with space for air to move.
3. Cook 8 minutes, flip, then cook 4 to 7 minutes more.
4. Pull at 160°F.

Frozen or thawed?

Cooking from frozen works for patties because they are thin and uniform. USDA puts it simply: cooking frozen meat is safe and takes about 50 percent longer than cooking it thawed. You trade a few extra minutes for no planning.

Thawing first makes sense when you want to shape or stuff your own patties, or when you need them on the grill in under 10 minutes. Thaw in the refrigerator overnight, or follow our guide to thawing frozen beef. Never thaw ground beef on the counter.

Doneness and food safety

• Cook ground beef to 160°F. USDA sets that as the safe minimum, because grinding spreads surface bacteria through the meat.
• Measure, don't eyeball. USDA research shows a patty can look brown before it reaches 160°F, and a safe patty can still show pink.
• Push the thermometer in through the side of the patty so the tip sits in the center.
• If you thaw patties in the microwave, cook them right away.
• Keep frozen patties out of the slow cooker. USDA says to thaw meat before it goes in.

Build the burger

Our beef burger patties come pre-formed at 1/3 pound each, made from pasture-raised beef. Want to press your own? Start with our premium ground beef or the ground beef value pack. Find more ways to cook beef in the beef hub.

Part of our Cook From Frozen guide.