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Cooking Burgers From Semi Frozen

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Tilly2 | 19:34 Tue 07th Jun 2016 | Food & Drink
15 Answers
I took some veal burgers out of the freezer this morning and popped them in the fridge. They have not properly defrosted. The fridge is too cold!

I want to cook them in the oven. How long and at what temp would you suggest?
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25 to 30 minutes at 200 C, it's what Tesco suggest for their quarter pounders cooked from frozen...which most burgers are.
19:47 Tue 07th Jun 2016
I'd recommend using the microwave to defrost further.

Other than that I'd not want to suggest an actual temperature but to state the obvious, relatively low and long from how you'd normally do baked burger.
I'd grill them so you can look and see if they are cooked.
In the oven just allow 1 or 2 mins longer than for thawed , or 1 or 2 minutes less than fully frozen same temperature 180 - 200 C.
Well a lot of food that can be home frozen comes with two sets of instructions. One for cooking from fresh and one for frozen. The temp is usually the same but you cook for longer from frozen.
Question Author
Ummmm, these say only, Defrost thoroughly before use!

I have never used the microwave to defrost anything, OG. I only use my microwave for porridge and scrambled eggs.

I have put them in the oven at 175 fan for 30 minutes.

Wish me luck.
25 to 30 minutes at 200 C, it's what Tesco suggest for their quarter pounders cooked from frozen...which most burgers are.
Don't you use google Tilly?? ;)
Question Author
Thanks, Eth.
I don't deserve best answer, Google does.
Question Author
I do ,Eth but I didn't think to try Google. I was in a bit of a panic ;-)
Tilly,...where did you get them?

Baths
x x x
Question Author
.....and I thought you'd been and rummaged in your freezer to find a packet of Tesco quarter pounders!
Question Author
Waitrose, Baths.
Ah, rightey oh. I've never seen one up here! :)

Baths
x x x
It'd one of the things microwaves do well what with it's heating from the inside. May be worth having a go in the future.
Question Author
I'll give it a go, OG. Thank you.

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