What’s So Great about Frozen Hamburger Patties?
The ultimate quick and hearty dinner, frozen hamburger patties are grill- or skillet-ready. TNT’s patties scored top points from our chefs for their rich flavor and moist texture. What Makes a Great Tasting Frozen Hamburger Patty? High quality seasoned frozen food service hamburger patties are moist, tender and rich when cooked. Their lightly salted beef flavor can be supported by vegetable or bouillon notes along with some charred flavor. Served on a hamburger bun, they are moist and have a beef flavor. Their meat-like crumble is a textural contrast to the soft bread. The cooked patties are thick and the meat has a medium sized grind, gently packed. Beef notes lead the aroma and flavor profiles. There can be vegetable, bouillon or steak sauce notes to enhance and support the beef. Some charred and/or cereal or grain note may be present. Organ meat, like liver or heart, is not present. Their basic taste profile is slightly salty with very low sweetness, bitterness or sourness. The cooked patties are tender and moist to bite. When chewed, they crumble like cooked ground meat delivering a fatty richness. They are not springy or spongy to chew and there is no almost no gristle. The ChefsBest Tasting Process After the certified Master Tasters at ChefsBest defined the ideal qualities of frozen hamburger patties, the blind taste test was administered. A statistical analysis of the results revealed that TNT™ Frozen Hamburger Patties were the best tasting in the group. With the best consistency, flavors, texture and other attributes that chefs consider important, TNT Frozen Hamburger Patties’ overall quality make them worthy of the Best Taste Award.
A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.
A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.
The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.
The expected levels of each basic taste in any given food; defines the overall taste balance. Example: The taste profile of baking chocolate is led by bitterness that is balanced by a low amount of sweetness.
Associated with creamy and dense mouthfeel; often evident in products containing significant amounts of butter or cream. Example: Alfredo sauce, coffee and super premium ice cream can be described as rich.
The texture of a food as it is being chewed, as opposed to the texture of the first bite. Example: High-quality beef jerky should be tender but have a long chew.
Tough cartilaginous, tendinous or fibrous matter, especially in table meats.