Step 1: Thawing
To Freeze: Seal your beef in a water tight container with as little air as possible. Either sealable freezer bags or a plastic container with a tight lid would work well. If you use a container, try to fill it as much as possible so there will be no air. Bags of course should be easy to seal with very little air.
Never use a warm method to thaw meat. Warm/Hot water = BAD. Microwave = BAD. On the counter overnight = Poor.
Option 1: Thaw over night in the refrigerator. This is a slow process but is the best way to thaw... anything that needs to be thawed, not just ground beef.
Option 2: Place a sealed bag/container of meat in a bowl of COLD water and put the bowl in your sink with a slow trickle of COLD water dripping into the bowl so it overflows into your sink. This will thaw a pound of beef in under 15 minutes, and has results about the same as Option 1. I think this works because of convection: currents of water at different temperatures circulating in the bowl thaw the meat without having to risk a change in texture or quality.
Step 2: Miseenplace
Knife, or Pizza cutter.
Cheese (Any cheese no matter how runny it is, in the pictures I am using goat cheese)
Liquid Smoke (3 drops per burger would be a lot)
Fresh or Dried Herbs
Step 3: Rolling
Put 3/4 to 1 pound of ground beef on top of the plastic wrap and cover with another piece of plastic wrap (this second piece is not at all necessary like the first, it simply saves me from some cleaning)
Begin by rolling the meat length wise on the pan. You are looking to make the meat come just a few inches short of the edges of the pan. Always work the rolling pin by pushing directly away and pulling straight towards you. Don't turn or angel the pin while rolling, roll it out, turn the pan and repeat; this will help you maintain even thickness which is super important for this to work well. Continue rolling until you have an even thickness of ground beef covering the entire pan, it should be very thin.
Step 4: Season
If you are adding cheese or anything else chunky, visually divide the pan into a 2 by 4 grid, and portion your filling onto the grid. Make sure that you leave at least an inch between your mounds of filling so you have enough meat to make a seal.
Step 5: Fold Seal and Slice
This part is fun, it is like making ravioli out of meat instead of noodles. Take the edges of the plastic wrap from beneath the rolled beef and use them to fold the beef over the mounds of stuffing.
Press out any air that may be trapped in the burger and then press down gently to seal in the appropriate places. You may want to even out rough edges or use scraps to mend any places that were rolled too thinly.
Cut this into 4 equally sized burgers using your knife or pizza cutter.
IMPORTANT NOTE ON CONSISTENCY
Conformity of size is always important in cooking, but it is especially important here, once your burgers are cut, you should check that the folded side of the beef is no thicker than the other three sealed sides. Just mold it a little bit until you are satisfied.
Step 6: Grill It Up
2 - 3 Minutes per side
Once a burger is placed: Do not move it! Let it sear before you try to reposition. If you try to move it too soon you will likely ruin it to the extent that it cannot be saved.
Do not squish the burger with the spatula. You'll squeeze the cheese out of it like a ketchup packet, not to mention the delicious juices of the burger.
You might as well through some dogs on there too, somebody will eat them!
Step 7: Fixings
and of course your favorite bun