May 23, 2018
This isn’t a bar burger. Whatever your opinion about bars, when they have burgers, those burgers are often some of the best at any restaurant. These, on the other hand, are a reasonably priced source of nutrients that taste okay.
There are a couple of odd things about this burger. First, the cooking instructions are for a frozen patty, whether skillet, grill or broiler. No microwave instructions are given. When cooked in a skillet, the frozen patty tended to raise in the center resulting in a nice ring of cooked patty around the edges and the center needing longer to cook through. I suppose putting a weight on the patty would be the way to correct this? Some of the cheese in the burger tended to melt and ooze out while cooking. I did not try the broiler or grill. Second, there was noticeable fibrous material in the patty. This affected the texture somewhat. While there is bacon added to the patty, it didn’t seem to add much to the flavor or texture.
There are more calories and fat in each patty compared to an equal portion of 80/20 ground beef. Both of those numbers may be due to the added cheese and bacon in the patty. Or there could be a higher percentage of fat in the beef.
While convenient and reasonably priced at $3.45 per pound (compared to ground beef alone), you’ll probably be able to build a better burger by starting with straight ground beef, adding a slice of cheese near the end of cooking and then adding a couple of slices of cooked bacon on top of that.
Calories 460 per patty (151g)
Price $6.89 per box of 6 patties (2 lbs. total – 908g)
Disclaimer:
This is an independent review of a product purchased from ALDI. The author(s) are customers of ALDI and have no business or other relationship with ALDI. If you have an issue with the product and desire to contact ALDI, either see your local store manager or use the ALDI customer contact URL immediately below to send a message to ALDI.
ALDI customer contact URL – https://www.aldi.us/en/contact-us/
Tags: aldi, bacon cheddar, beef patties, black angus, calories, cattlemen's ranch, food, nutrition, price, review
Ain't Found A Good Title Blog 
04/20/2024 at 06:51 |
the burger with cheese does not taste like before now
they change the recipe
to more commercialized
more starch
totally different than before
NO GOOD
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04/20/2024 at 12:30 |
Thanks for adding your experience.
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02/16/2024 at 11:40 |
Never again. I had some skin type thing in my burger that was pimply and nasty. Makes me sick even thinking about it.
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03/01/2024 at 13:52 |
Thanks for adding your experience.
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10/10/2023 at 12:40 |
I just returned a box of frozen Black Angus cheese and bacon burgers because of grissle and I cracked a tooth on a large bone fragment . This hamburger is so high in fat that one burger leaves a pan full of grease. I would stay away from this brand
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09/03/2023 at 19:55 |
These burgers were NASTY. Do not buy! Were mushy and gross. Consistency of baby food once cooked.
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09/06/2023 at 02:13 |
Thanks for adding your comments.
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07/05/2023 at 14:16 |
we just had these for 4th of july and the ‘noticeable fibrous material’ ruined it for us. I cooked on a 500 degree gas grill. I don’t think it let the burger cook through well enough even though temp was up to 150. I will try the oven method if I get them again. They taste fine, just mouth feel strange.
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07/05/2023 at 16:41 |
Thanks Karl for adding your experience with this product.
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01/11/2020 at 19:56 |
These burgers are fantastic when cooked on the top rack in an air oven. Note: Air OVEN not fryer. Cook from frozen at 400 for 8 minutes then turn over and cook another 7 minutes. No humping up, juicy and very delicious. I try to keep these in my freezer at all times. Even delicious just eating with a fork with no toppings added.
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01/12/2020 at 15:58 |
Thanks for the cooking tips. 🏆
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11/06/2018 at 14:41 |
I tried the regular Angus beef Aldi ones and I felt the amount of fat off one of these burgers is a bit much for Angus. I use a bacon press to properly cook the burger evenly. From frozen you have to cook with less heat to get a even temp in middle because they are sort of thick. I found microwaving for a minute thawed it enough to sear at higher heat and get that better texture while sticking cooking evenly. Still, I felt the quality vs price isn’t very good, and taste was sort of lacking that Angus flavor. It’s better then the average 80/20 burger but the way companies grind these burgers makes their texture sort of mushy. This is why burgers ground traditionally and not ground so fine seem to taste better. Better to just go buy some fresh ground beef and make up your own patties and freeze them. Its more work, but they taste better in my opinion.
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11/10/2018 at 09:26 |
You bring up great points, John S. You’re quite right — these thicker hamburger patties do need to be cooked slowly to allow for safer, more even heating throughout after plopping into the pan directly from the freezer. I always get about a tablespoon or two of grease myself from each patty, which then lends a tasty flavor to nearly anything else I cook later in that grease. This flavor burst might be specific to the “Black Angus Bacon Cheddar” variant, though.
Needless to say, if I were to host a dinner party or picnic, then only freshly ground, raw hamburger, lightly formed by hand or in a hamburger press, would do the job. Honestly, I love freshly ground, cooked hamburger right from the pan without any seasoning at all, not even a touch of salt. As you say, the texture also is just better.
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10/10/2018 at 17:29 |
Your review is spot on. I generally keep these stocked in my freezer. The alleged bacon flavor is virtually unnoticeable, but the cheesiness is strong and clear. I don’t mind the unusually chewy texture myself, but I know some people might find it mildly off-putting. Regardless, this is a decent burger for a quick meal with no need to mess out a patty from a hank of raw ground beef. Even plain old sliced dill pickles round out the flavor profile just fine between the buns.
As for the humping problem, I use a heavy steel pan with a loosely cocked cast-iron lid, borrowed from a dutch oven of the same circumference, to allow considerable airflow while trapping heat in the lid for cooking on two sides. A quick flip near the end and another minute at most are enough to finish the burger on both sides without excessive unevenness.
As always, fresh ingredients will produce the very best results, but there’s much to be said for sheer, frozen convenience.
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