19 Deeply Satisfying Ground Beef Recipes (2024)

FAQs

What is the secret to moist ground beef? ›

They suggested briefly soaking meat in a solution of baking soda and water to raise the pH on the meat's surface, making the proteins better able to attract more water and hold onto it during cooking.

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.

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.

Chuck steak.

Marbled throughout and well-balanced in flavor with a decent lean-to-fat ratio, chuck steak is generally the primary cut used in burger blends and is supplemented with one or two other cuts of meat.

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.

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.

Baking soda helps prevent ground beef from drying out, allowing those burger patties to keep their moisture and brown quicker for the most flavorful cookout. Not to mention, baking soda is the ideal ingredient for getting the most out of your Thanksgiving bird.

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.

We recommend seasoning your meat a bit before cooking to allow it to settle and absorb for a tastier outcome. You can also add some seasoning towards the end of the cooking to subtly enhance the taste. Take note that this is only to enhance the flavor and not the initial seasoning.

What spices make beef tender? ›

Ginger is a common ingredient in marinades thanks to its uniquely spicy flavour and the fact that it contains a 'proteolytic' enzyme that naturally breaks down meat protein. Method: Add slices of ginger or ginger pulp to the surface of the beef and leave for a minimum of 2 hours.

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.

It's also a great way to use any trimmings you have saved up through the year for the juiciest burgers. Besides, homemade hamburger patties are just that much better! Grinding your own meat allows you to control the fat content and the seasonings in your delicious burger recipe so you can make it just how you like it.

What's the best ground beef for tacos? Ground round or ground sirloin—these are leaner versions of ground beef, so they don't have as much flavor on their own. That makes them perfect for cooking with lots of herbs and spices, as you do when making taco filling.

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.

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. Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.

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".

All you need for tender meat in a stew is to cook it for a long time on a low temperature. For better flavor, brown it in a skillet first, then place in the pot with your stew vegetables and cook for at least an hour on no more than medium heat.