Angus Burgers pack classic steakhouse flavor into a juicy, ready-to-sear patty. With the fine texture and rich savor Angus is known for, these burgers brown fast and eat tender—perfect for cast-iron, flat-top, or a blazing grill. We ship every pack frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Angus pedigree: prized for beefy depth and consistent tenderness. Explore more Angus Beef.
• Hot-&-fast heroes: sear to a deep crust with a juicy center—built for bold toppings and sauces.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Formed Angus burger patties. See the variant selector for patty count, size (e.g., 1/4 lb, 1/3 lb, 1/2 lb), and blend details; exact diameter and thickness vary by spec.

Flavor Pairings

• Seasonings: kosher salt, cracked pepper, garlic/onion powder, smoked paprika, chili flake.
• Cheese & toppings: American, cheddar, Swiss, blue; caramelized onions, pickles, lettuce, tomato.
• Sauces: special sauce, peppercorn mayo, BBQ, mustard, aioli.
• Browse all Burgers and compare luxe options like USDA Prime.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours for a pack of patties to thaw in the fridge (34–40°F).
• Cook within 48 hours of thawing. For precise guidance, use our Storage & Thaw Calculator.

How to Cook (3 Proven Methods)

Food-safety target for ground beef: cook to an internal temperature of 160°F (71°C). Use a fast, accurate thermometer.

1) Cast-Iron / Flat-Top (maximum crust)

• Preheat until lightly smoking; add a thin film of oil.
• Season; sear 3–4 minutes per side to 160°F.
• Rest 2–3 minutes; add cheese in the last minute or off-heat.

2) Charcoal or Gas Grill

• Use a medium-high, well-oiled grate (two-zone setup for control).
• Grill 3–5 minutes per side to 160°F. Avoid pressing—keep juices in.
• Need setup help? Use the Grill Setup Wizard.

3) Smash-Burger (thin, lacy edges)

• On a hot griddle, place a portioned ball and smash firmly for deep browning.
• Season; cook ~1½–2 minutes, flip, add cheese, and finish to 160°F.
• Stack two thin patties for an ideal crust-to-juiciness ratio.

Pro Tips

• Handle gently: avoid overworking—looser packs = tender bites.
• Bun strategy: toast the bun; a thin layer of sauce keeps juices in place.
• Plan portions: use our Portion & Event Planner for crowd sizing.

Quality & Safety

• Ships frozen via cold chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Shop all Burgers · explore Angus Beef · compare with USDA Prime · get ideas in Recipes

Chef’s note: Salt right before the sear, build a deep crust, and don’t press—let the burger baste itself. That’s Angus burger perfection.