Uploaded June 2026 | Updated September 2026, 2 hours ago
I don’t care what Gordon Ramsay says. You can grill burgers straight from frozen, and still end up with something seriously juicy.
The trick is a proper two-zone fire: start the patties over high heat to build a hard sear on both sides, then move them to indirect heat and cover the grill so they cook through gently instead of drying out.
They finish over sweet onions for extra flavor, and once they hit around 120°F | 49°C, cheese goes on to melt into everything. Pull them just as it’s melting and let carryover take them to about 137°F | 58°C while you build.
Frozen burgers. Juicy results. Gordon, come at me. Or better yet, come over for a BBQ.
I don’t care what Gordon Ramsay says. You can grill burgers straight from frozen, and still end up with something seriously juicy.
The trick is a proper two-zone fire: start the patties over high heat to build a hard sear on both sides, then move them to indirect heat and cover the grill so they cook through gently instead of drying out.
They finish over sweet onions for extra flavor, and once they hit around 120°F | 49°C, cheese goes on to melt into everything. Pull them just as it’s melting and let carryover take them to about 137°F | 58°C while you build.
Frozen burgers. Juicy results. Gordon, come at me. Or better yet, come over for a BBQ.
