Hamburger Meat Tips and Tricks

Who loves cheeseburgers? Tacos? Spaghetti? Yes, we do too. I include hamburger meat in our weekly meals regularly. Not every meal, but some. I wanted to share with you a few things I have learned over my time cooking with hamburger meat. I go for 80/20 most of the time. We rarely buy 70/30~ too many fillers and grease for us. 

o If you add a bit of water to your hamburger meat, the fat will separate from the meat and when you scoop the meat up, the grease stays in the pan. You can also run your hamburger meat under hot water to remove the rest of the grease.

o Flatten and poke a small hole through the center of the burger to help keep the juices in when you are making a burger. It also insures that your burger is cooked in the center.

o If you flatten your meat in the baggie, it will defrost in a cinch when you are ready to prepare your meal. Oh, and it avoids the flip, scrape some cooked meat off and flip again while still being frozen in the middle. Not fun and such a time waster.
This is the answer.

o Prep your meat before you put it in the freezer. If you are wanting a portioned meal, flatten it and seal your ziploc; take a wooden spatula or plastic/meta to divide your meat into sections.

o You can skip your seasoning step on the meal of by seasoning beforehand and pop it in the freezer for whenever you are ready.

Cook your hamburger meat for the week and separate it into different baggies or containers. You can split the portion between the freezer  for later and the fridge for the ones you plan on making sooner. Then all you have to do is heat it up and you are good to go with putting your quick meal together.

Do you have any other tips for hamburger meat you have found to be helpful? 

1 comment:

Amy Perdew said...

Seriously great tips and we also use 80-20 when purchasing chop meat, any less just is too fat.

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