Almost impossible to find a good frozen, mass market burger because of the bias' of the consumers. They want low fat and finely ground paste. Both at odds with a good beefy burger.
My advice is the same as frankforter, find a butcher to work with and create a custom blend that suits your tastes.
Me? I like a BEEFY tasting burger where the beef is the primary taste. I'm not one to use the burger as a primer coat for adding a complete meal of something else on top of it like chili, guacamole, mushrooms mustard, ketchup, relish, pickles and all the other ways we want to be creative with out food. I want the beef to be #1 and good enough to stand on its own.
So I buy 3 lbs of either round or chuck (whatever is on sale) and then a pound of short rib meat and I ask the butcher to RINSE IT OFF UNDER RUNNING WATER for a moment to help wash off any e-coli. Then I get him to salt the surface (like koshering to kill off remaining e-coli) then grind it up in a blend, twice on a medium grinder plate.
Then I get him to press it
lightly into 1/3 pound patties and freeze them in pairs the vacuum sealer.
I thaw them a day before and grill them on a big cast iron flying pan. I cook to medium rare. The only way to cook ground beef safely to medium rare is by making sure the surface of the original pieces of beef did not have e-coli on the surface before grinding.
I also found throwing a 1/4 lb of dbl smoked bacon helps keep it juicy and adds some very subtle smoky flavour.
More work than grabbing a box at Sobeys but once you get the blend you like, then you can ask the butcher to make you up 10 lbs at a time for the freezer.
Here is a
great article on blending beef for hamburgers.
