OK, I only read the question and not all the answers, but here, perhaps, is a different take: Since burger doesn't keep as long in the freezer as unprocessed meat, and since I cut all my meat myself, what I've come to prefer is to cut and wrap roasts or other larger chunks, then thaw them as needed and grind with a reliable hand grinder passed down from my grandmother, at least. A bonus is that should you decide you want a roast, steaks, shishkabobs, etc., you haven't eliminated that choice. So long as it all gets 'et, the form it takes on the plate is nothing but a matter of preference.