rodentraiser
Head Chef
I always thaw my hamburger (almost always one pound at a time) on the counter. It takes about 8 hours and is still cold when it's thawed. I thought hamburger was supposed to be room temperature before it's cooked anyway. But if I thaw it in the fridge, I swear it would take a week. Plus I have such a little fridge, there really isn't room for it in there.