Step 1

Lay a sheet of parchment paper on a cookie sheet. Cover your kitchen scale with a layer of plastic wrap to keep it clean. Lay the round biscuit cutter on top of the scale. Turn on and tare your scale.

Step 2

Measure 5 ounces of ground beef into the round cutter. Gently press it down so that it is evenly distributed in the mold. Use your thumb to press an indentation that goes about 1/3 of the way into the patty. This indentation will help keep the burger from doming when it cooks. Lift the biscuit cutter. The patty will be likely to stay in the cutter at this point. That's fine! Move the cutter over to the parchment lined cookie sheet and push the patty out onto the parchment. Return the cutter to the scale and repeat with the rest of the meat. If you fill the sheet, you can lay another piece of parchment on top of it and continue on until you've used all the meat.

Step 3

You should end up with 16 patties.

Step 4

Transfer the tray to the freezer overnight, or until the patties are frozen solid. Cut the parchment in a grid so that each patty has its own square. Stack each patty with its square into a resealable gallon size zipper top freezer bag. Label each bag with the type of beef used and the date. Freeze for up to and use within 3 months for best quality.

Step 5

To Grill or Pan-Fry:

Step 6

Season the desired number of frozen patties with salt and pepper on both sides. Preheat grill or frying pan to medium high. Lay the patties down over direct heat and don't mess with them! After 6 minutes or so (each grill and stove is different, so watch for the visual cues), you'll begin to see juices starting to pool on top of your burger. Flip them gently and leave them alone again. At about 3 minutes, your burger should be medium, but do yourself a favour and use an instant read thermometer to check!

Step 7

Rare: 120° to 125°F

Step 8

Medium Rare: 130° to 135°F

Step 9

Medium: 140° to 145°F

Step 10

Medium Well: 150° to 155°F

Step 11

Well: 160° to 165°F