Frozen burgers: we tried six brands (we didn’t like any of them)

Frozen burgers are emerging as an affordable alternative to the family menu, and not just for making mouth-watering sandwiches at home. In many Chilean homes, they are frequently used as a way to consume animal protein easily and for few pesos.

A few of these burgers with mashed potatoes, rice or noodles, plus vegetables or salad, are a common dish in many homes, especially when it comes to feeding the most small.

Just by reading its label, yes, you realize that in addition to beef and pork, virtually all frozen burgers also contain ingredients such as soy protein, monosodium glutamate, potassium polyphosphate, cochineal carmine, dextrose, the same flavoring smoke and various other things. In other words, it’s not pure meat.

For all of the above, we’ve extensively tested six of the top-selling 100-gram burgers in stores and supermarkets across the country: we cooked them all on a griddle and tasted them without any additives. That is to say, here there was no ketchup, melted cheese, crispy bacon, mustard or anything that covered its true flavor. The goal? Examine which ones work best and thus get an idea of ​​the existing level of this product in Chile. Here are the results.

It’s a standard burger: it weighs one hundred grams and oddly has no warning stamp. In addition, as stated on its packaging, it is made only of beef. Of course, he also has several other things, but nothing other animals. This may mean that according to the label it only contains 169 calories.

When cooked, you can enjoy a good aroma and good appearance. I mean, it smells and looks like beef. Trying it, it is soft and unctuous in the mouth. Taste? The meat is felt, although in a rather softened dimension. Nevertheless, we can say that it is pleasant to the palate. Obviously, inside a loaf and with more ingredients on top, it gets a whole lot better. In the end, it turned out to be a pretty passable frozen burger.

This burger, also in a 100 gram format, comes as a mixture of beef plus the various other required chemical ingredients. It also has the high sodium and high saturated fat stamps on its packaging. As for the calories, they exceed 200.

But let’s cook. When cooking on the griddle, it gives off an intense smell, mainly of grease. Once ready, I can say that its appearance is somewhat artificial, since it takes on very unnatural pink notes. Regarding its texture and its resistance, I would say that it is rather soft, which is not very pleasant in the mouth. And when it comes to flavor, more than meat the taste is oily. In the end, it is heavy in the mouth and not at all pleasant. I wouldn’t eat it with a hundred grams of melted cheese on it.

The format of this hamburger is ninety grams of pork and beef, without specifying the percentages of each on its label. It states that it is gluten-free and carries the stamps for high in saturated fat and sodium. In calories, it also far exceeds two hundred.

During cooking, it gives off a strong smell; more than meat, salad dressings. Once ready, this aroma persists and in the mouth they feel. It’s something like sweet paprika and something else. I look at the ingredient list and find more or less the same as the rest, so that particular flavor ends up being a mystery.

In terms of texture, it is quite soft and feels smooth on the palate. But of course, with so much dressing, they do not make you want to continue eating, let alone recommend it for any preparation.

As “grill” and “excellent source of protein”, these 100 gram burgers are described as an indeterminate mixture of beef, pork and, as is customary in this type of product, various other things, including some are difficult to pronounce. Plus, it carries the high saturated fat stamp and also boasts over two hundred calories per unit.

Luckily, when it comes to grilling, this burger doesn’t give off too many indeterminate flavors, and as it cooks, it gets quite pale, possibly due to a higher percentage of pork in its content.

When ready, it looks and feels quite firm, with a pleasant but fairly neutral flavor. Of course, he’s screaming to put it in a loaf and put what’s on it. So surely he is more or less compliant.

This line also belongs to the PF brand and comes in the typical one hundred gram format. He says it’s just beef and describes himself as an “excellent source of protein.” It far exceeds two hundred calories.

When ironed, it does not lose much volume and has a fairly pale color. It also does not present aromas far removed from what one would expect from meat. Firm to the touch and with good resistance in the mouth, it is not unpleasant to chew. However, after a few seconds, a rather “ham” flavor remains in the mouth, more reminiscent of low-quality charcuterie than beef. Better pass on that burger.

Another only beef (in addition to everything else, we already know), in hundred gram format and with the high saturated fat seal. Plus, it’s over two hundred calories.

On the griddle, it must be one of those that shrinks the most during cooking. Even so, when ready, it retains an appearance and aroma where the meat is well noted. It’s the same thing in the mouth: a pleasant texture is felt and the taste is quite fleshy. I wouldn’t dare eat it alone on the plate, yet it must be one of the best to make a good sandwich with melted cheese, vegetables and a little sauce. It reminds me of the old adage: “in the land of the blind, the one-eyed man is king”.

Given the low standard of these frozen burgers, which are the main brands available in the local market, consumers should be advised to try to go the traditional route when possible. That is, assembling our own burgers at home.

As? Very simple: first you buy ground beef. Although supermarket and butcher’s trays work well—always with at least 10% fat—the ideal is to mix lean cuts (like black posta) with other fats (like sur-rib) , in order to have more flavor and consistency. .

With this, obviously defrosted, make small balls of a hundred grams each. Then they are kept in the refrigerator for a few hours and, when ready to cook, they are placed on a hot griddle (or pan) and flattened with a weight to give them the desired thickness. Back and forth, salt and pepper, and we already have burgers you can really call meat.

*Prices for products in this item are updated as of April 12, 2023. Values ​​and availability may change.