19 Deeply Satisfying Ground Beef Recipes (2024)

FAQs

What is the secret to moist ground beef? ›

According to the magazine's food experimenters, the baking soda treatment will definitely keep the meat tender and juicy when cooked. I'd heard my own dad make mention of this “secret” treatment with steaks, but it also sounded like a genius way to optimize the taste and texture of ground beef.

Begin by browning ground beef in a hot, oil-slicked skillet to caramelize the meat and concentrate its flavor. To ensure successful searing, let the beef cook without moving it around too much. Add a small amount of oil to a skillet over medium-high heat.

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.

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.

The new pH ratio from baking soda prevents proteins from the type of bonding that forces moisture out of the beef. The more alkaline environment also helps stimulate the Maillard reaction; this is when heat transforms sugars and proteins to create new flavors and aromas, according to America's Test Kitchen.

This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like. Mix it into the meat or sprinkle it over the patties as they cook.

Season the Ground Beef

When it comes to seasoning your ground beef, wait until after it has been browned and drained. Adding salt to raw ground beef pulls out moisture, drying the meat out and creating steam while it cooks, which prevents it from browning properly.

Fat content of ground beef will affect the flavor, juiciness and tenderness of beef patties. Consumer research shows that the most preferred beef patties are 80 to 85% lean for flavor and juiciness. As fat content decreases, the beef will become drier.

Do you cook onions before or after ground beef? ›

Always brown the beef first, and generate as much darkness on both the bottom of the pan and the beef as you dare! That is where the flavour is. Add the onion after removing the beef, preferably with a slotted spoon so as to cook the onions in any beef fat, add a small dash of oil if needed.

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.

Besides the fat, what cut of beef goes into a hamburger can vary from restaurant to restaurant. For example, some establishments use meat blends that can include short rib, strip steak, brisket, clod, and hanger, per New York Times.

Diet is one of the most influential factors that impacts beef flavor and aroma. This is because the dietary nutrients cattle consume directly impact the fatty acid profile and nutrient profile of their fat. One of the most-common mantras in the meat industry is that fat is flavor.

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.

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.