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Member’s Mark Ground Sirloin Beef Patties (1/3 lb., 18 ct.)

by Member's Mark |
Item # 184108
|
Model # 831911-36 |

Product Details

Why We Love This

Individually frozen, preservative free and made with 80% lean meat, these Angus patties are an easy first step toward a delicious, top-shelf burger.

About this item

  • 1/3 lb. ground beef patties
  • 18 patties
  • Cook from frozen
  • Gluten-free
  • Excellent source of protein
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Description

Easy to cook and always convenient, Member’s Mark™ Ground Sirloin Beef Patties (1/3 lb., 18 ct.) are great for having handy in your freezer. They can be cooked from a frozen state so you save time on having to defrost meat.

Ground Sirloin Beef Patties

Member's Mark restaurant-quality products are designed to meet the high demands of commercial foodservice business. Every product is independently tested and selected to ensure the performance you expect, for an everyday low price. The result is a quality item backed by our commitment to your satisfaction.

Healthy and Delicious

One bag comes with 18 frozen patties and each patty contains 28 grams of protein. These ground beef burgers are made with an 80/20 ratio, which means that they contain 80% lean meat, but have enough fat in them so that they are nice and juicy when cooked up. In addition to a high protein content, these ground sirloin burgers are gluten-free and made with no preservatives.

Tasty Burger Ideas

There are so many different ways to serve a beef patty. Go classic and add it to a bun topped with ketchup, pickles, tomatoes and lettuce. Those looking for a low-carb option can simply wrap the beef patty in lettuce instead of a bun. Other fun toppings include cheese, relish, mushrooms, onion rings and French fries. If you are hosting a party or a BBQ, simply cook up all of the burgers and leave different rolls and toppings out so each guest can create their own custom burger. And remember, these can be cooked from a frozen state, so just add them to a hot pan or the grill once you take them out of the freezer.

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