Hammster, will this work if you've made thick burgers? I know the Boca veggie burgers are cooked from frozen, and presumably commercially prepared frozen patties are pretty thin--wouldn't you have to thaw what was intended to be a thick, juicy burger? Also, have you ever grilled the burgers & then frozen them, & gently reheated w/a little moisture & finished heating on the grill? At least that way, you'd know the center was done b4 the edges got overdone, which is what I'd be afraid of with a thick, frozen, nondefrosted burger. Thanks!
Originally Posted by Hammster
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan