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Browning Ground Beef Tips That Will Change The Way You Cook

If you brown your ground meat, you will develop many of the lovely browned flavors. I personally like to use ground sirloin. Its relatively low fat content (10 to 15%) because I can really see the difference in the taste. This kind of meat has some of the best beef flavor, making it an ideal for a browning method that crisps and browns without drying out the meat. You can use whatever kind of meat that you love though (even if you are into ground turkey).

For the best color and flavor on your ground beef dishes, you’ll want to learn a few simple tricks.

Tip #1:

Make sure you take your meat out for the fridge at least 15 minutes before you cook it, and pat it dry with paper towel before you get to browning.

Tip #2:

Cast iron and stainless steel are the best choices for getting that beautiful, brown sear.

Pampered Chef has an amazing Cast Iron Skillet and Stainless Steel options for pans. My personal favorite is the Cast Iron, but you can choose which ever one your prefer.

Tip #3:

Season the meat with salt just before cooking – adding salt too early it will draw out moisture. Pampered Chef has great tasting Seasoning Salt that I like to use. It’s made of an intensely flavored blend of salt, toasted onion, and savory garlic with a dash of paprika. I like to use this to season my veggies AND protein. All you really need is a little bit, and you can use it in place of salt in almost any recipe.


1. To brown, heat oil in a pan (I like to use Pampered Chef's Basil Infused Olive Oil depending on what I am making)

2. Make sure to let the meat cook undisturbed in one even layer on your pan for a few minutes.

3. When one side is browned, flip the meat to brown the other. Then, you can break it all up and cook through.

4. You’re done! Go ahead and dump the meat into a strainer and make sure there's not a whole lot of grease left in the meat. If there is, it will make your meals (or sauces) gross and nasty.

"The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science."

- Alton Brown

Do You have any tips for browning or cooking ground beef? If so, comment below!

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