Most shoppers buy hamburger meat from the market, and either cook it fresh, or freeze it for later use. Once thawed, the meat can be cooked and eaten. If cooked burgers remain, you can again freeze the cooked burgers, and reheat them at a later date. However there are some facts that you should be aware of.
Preparing Meat for Freezing.
The U.S. Department of Agriculture recommends freezing meat and poultry in their original packages. Wrap the package again with foil or plastic wrap that is recommended for the freezer. Labeling and dating stored foods is one way to keep track of foods that may expire. Use a clean, reliable freezer. Do not pack food tightly into the freezer, or it may not maintain proper temperatures throughout.
Accidental Thawing
Freezing must be maintained and not interrupted. In the case of a power outage, keep doors to freezer shut; if meat has completely defrosted, it should be cooked or discarded. According to the U.S. Department of Health and Human Services, thawed or partially thawed food may be safely refrozen if it still contains ice crystals or is at 40 degrees Fahrenheit or below. Partial thawing meat and refreezing it may affect the taste and texture of some food, but the food will be safe to eat.
Cooking Temperature
To eliminate any harmful bacteria while cooking, heat the meat to proper internal temperature. Place a meat thermometer in the thickest portion of the meat; internal temperature should reach 160 F. When microwaving, food continues to cook even when taken out of the oven for about a minute.
Bacteria
Keep all counters clean, and wash your hands with soap and water, especially if handling uncooked food. When thawing meat either raw or cooked, never thaw frozen food at room temperature. Deadly bacteria such as E. coli thrive in warm, moist areas. Thaw frozen food in the refrigerator. Put it in a dish so that it doesn't drip as it defrosts, which might contaminate other foods and surfaces.
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