So I have a 16 oz. package of ground bison. My plan is to make 4 oz. hamburger patties and have one a day for the next four days. Would I be better off cooking one today and freezing the other 12 ounces in 3 separate containers, thawing one out each day? Or would I be better off cooking all 4 today and keeping the cooked ones in the fridge, warming one up each day for the next three days. I’m mainly interested in which route would result in better taste.
I’d freeze it all (without salt is better IMO) and eat it over a longer period of time. If you’re going to cook it thoroughly, it will probably keep for up to a week in the fridge. Shorter cooking time might not be safe for that long.
ETA: Frozen isn’t as good, tastewise.
If you’re going to eat it all over the next four days, just keep it all in the fridge and cook it as you’re eating it. 4 days in the fridge shouldn’t be any problem.
If you want to freeze it, you can form the patties, then put each on a square of wax paper in the same freezer bag. Keep the bag horizontal until they’re frozen.
I would cook one, keep one in the fridge to cook tomorrow, and keep two in the freezer to thaw on day 3. I think cooked fresh tastes better than reheated, and I don’t like to keep ground meat unfrozen more than a couple of days.
^ Yeah, that’s actually what I meant to say, and that, if you’re going to store it raw (not a good idea past a day or two), you should be sure whether or not your fridge is cold enough.
Another advantage to freezing: By the fourth day, you’re going to be (sick and?) tired of buffalo burgers.
We tend to buy large amounts of ground beef at a time. The Mrs. or I divide it into half pound and one pound lumps, wrap each individually, and stuff them together in a large freezer bag, and thence into the freezer. When we make a recipe calling for ground beef, we pop out enough small units to meet our requirements, thaw, and shape (if needed) and proceed from there. No additives, no special handling other than smart food hygiene.
We’ve done it for years, no problems.
Keep two refrigerated to cook fresh the next two days. Freeze the other two and thaw one each on day 3 and 4 for maximum safety and freshness.
Pat the patties dry with a paper towel and try to get it dry as possible to get a nice sear.
Use half of it for burgers and the other half for chili, cottage pie, sloppy Joes, spaghetti sauce, or anything else with ground beef.