Ideally, you should thaw all beef -- including minced meat -- in your refrigerator. This process is significantly slower than thawing it in your microwave, but it is also safer. When you thaw beef in your microwave, some parts may begin to cook while others parts remain completely frozen. This is especially true for thick cuts of beef, but may also occur with minced meat. However, you may not have the suggested 24 hours to thaw a pound of minced meat in the refrigerator. In this case, use the microwave -- but cook and consume the meat immediately afterward to avoid giving bacteria time to grow.
Take the beef out of all its packaging, including any original store packaging.
Place the frozen minced meat on a microwave-safe plate and cover it loosely with microwave-safe cling film.
Microwave the minced meat on your microwave's "Thaw" or "Defrost" setting for the amount of time your microwave suggests for the weight of beef you are thawing. If your microwave does not have a "Defrost" setting, use a 30 to 50 per cent power setting for approximately eight to 10 minutes per pound.
Check the beef regularly as you cook it. As it thaws, break it into smaller pieces. This helps it defrost more evenly. If the minced meat is already formed into patties, you do not need to break it.
Stop thawing the minced meat in the microwave as soon as it is fully thawed. Cook it immediately.