19 Deeply Satisfying Ground Beef Recipes (2024)

FAQs

What is the secret to moist ground beef? ›

However, by gently tossing a baking soda solution with the meat (about ¾ teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better.

Use a marinade: Marinate the ground beef in a flavorful liquid such as Worcestershire sauce, soy sauce, or red wine before cooking. Add a flavorful liquid: Add a small amount of beef broth, tomato sauce, or red wine to the ground beef while it cooks to add extra flavor.

80% lean ground chuck (shoulder) will be the juiciest and most flavorful. It's also the grind I recommend for making burgers for the grill. It has the perfect fat-to-meat ratio. These burgers will still be juicy when grilled to the recommended internal temperature of 160 degrees.

However, you can achieve that 80/20 target ratio by blending different cuts of meat as well. You can take a fattier cut of meat, such as brisket trimmings, and mix it with a leaner cut, such as ground sirloin. In the proper blend, you can achieve a very flavorful 80/20 mix.

The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.

Culinary professionals know that a small amount of vinegar makes food taste bright and fresh. Too much, however, may make the food unpleasantly sour. First and foremost, vinegar is used as a tenderizer for meat and poultry. It may be added as an injected marinade in very tough proteins or applied via a soak or rub.

Salt and Pepper: These are essential seasonings for enhancing the overall flavor of the beef. Garlic: Garlic powder or minced garlic adds a rich and savory flavor to ground beef dishes. Onion: Onion powder, diced onions, or onion flakes can provide a sweet and aromatic quality to the meat.

Because of beef's hearty, robust nature, flavor-forward spices like garlic and onion or herbs like rosemary and oregano are the best choices for an unforgettable beef dinner. An important thing to consider when selecting seasonings for your meal is that you should be seasoning beef based on the cut.

Gordon Ramsay hamburger recipe blend of brisket, chuck sirloin, and short rib ground beef with our exclusive chef's secret recipe, featuring a perfect meat blend and expert grill techniques.

Beef chuck happens to fall right in the sweet spot of 15 to 20 percent fat (sometimes you'll see it marketed the other way round, as in 80 to 85 percent lean, or simply 80/20, 85/15, and so on). Its deep beefy flavor with ample, but not excessive, fat makes ground chuck the best meat for burgers.

What is the best ground beef for smash burgers? ›

The magic of the smash burger (that crisp, caramelized crust) comes from the combination of high heat and the high fat content of the burger. Because of this, smash burgers don't work as well with a leaner ground beef, so aim for an 80-85% meat to fat ratio. Ground chuck would also work wonderfully here.

Here are the facts: All of our burger patties in the U.S. are always made with 100% USDA-inspected beef. That's the only ingredient: 100% real beef. Our patties contain no preservatives or fillers, and the only thing we ever add is a touch of salt and pepper when the patties are sizzling hot on the grill.

“Cooking and draining ground beef significantly reduces fat and calorie content,” Dr. Garden-Robinson said. The fat content in an 80% lean patty reduces from 22.6 grams of fat to 15 grams after cooking, according to research published in the Journal of the American Dietetic Association.

Baking soda acts as a tenderizer for ground beef, keeps it moist during cooking, and encourages deep browning by raising the acidity level of the surface of the meat.

Keep Some of the Grease in the Pan

Draining the grease from cooked ground beef makes your finished dish less greasy. However, for moist and flavorful meat, keep a tablespoon or two of that fat in. Stir it through your browned beef. You'll still be removing most of the fat while stillprotecting the meat from drying out.

Here's a little trick. For 1 pound of ground beef, add 1.5 cups of water and a 1/2 cup of quick oatmeal. Keeps it moist and "fluid".

Add the fat you seek directly to the meat. Butter is readily available, affordable, and adds moisture and fat to beef — making for a tender, juicy burger.