These Frozen Burgers Make Weeknight Dinners Easier than Going to the Drive-Thru

I keep six different types of burgers in my freezer at all times. That may sound like a lot, but this burger bonanza makes weeknight dinners super easy. A few minutes on the grill or in a pan (or even the microwave) and my family and I are well on our way to sitting down to eat. 

Over the years we’ve tried a lot of different patties across every category: beef, poultry, veggie, and seafood. Some might even say we’re frozen burger experts. These are the ones we regularly have on hand.

These burgers are juicy with a subtle seasoning of rosemary. I cook the two-ingredient burgers in a skillet (six minutes on each side) and pile them on whole-grain buns with lettuce, tomato, and a dollop of Primal Kitchen avocado oil-based mayo. Along with a side salad and a piece of fruit for dessert, these turkey burgers make a balanced and satisfying meal — all in under 30 minutes. 

Like the name suggests, these burgers are a blend of 100% grass-fed beef, mushrooms, and onions, plus a mix of seasonings. I like that they add some veggies to one of our favorite foods without compromising on flavor. I typically broil them until they’re well-done (I think they taste the best when cooked this way) and serve them on a bun or over rice with more cooked veggies on the side.

Jackfruit is a meaty fruit that can be a satisfying sub for meat. Case in point: Jack and Annie’s Crispy Jack Patties, which are plant-based and vegan, but have a surprisingly chicken-like texture and flavor. When heated in the air fryer or oven, they come out delightfully crispy. We often eat these on sesame seed buns with a touch of mayo and shredded lettuce. And on nights when my daughter wants chicken fingers, I can get away with cutting the patties into strips and serving them with ketchup,

These are the splurgiest of the group, and ideal if you want a restaurant-worthy shrimp burger in the comfort of your own home. What’s incredibly appealing about Del Pacifico Shrimp Burgers is that there are discernible pieces of shrimp in the patties (and shrimp is the first ingredient, followed by olive oil, black pepper, and garlic). I cook them on the grill — a few minutes per side — or in a cast iron skillet. They’re great on a bun, naturally, and shine when served over grains or on top of a fresh salad.

Do you have a favorite frozen shortcut? Tell us about it in the comments below!