Ground Beef

Keep refrigerated at 40°F or below. Use within 1-2 days of purchase or freeze immediately. Thaw in refrigerator, never at room temperature.

Values vary by fat percentage; 80/20 (80% lean) shown here. Leaner varieties have fewer calories and less fat.

Don't overwork the meat when forming patties or meatballs—it makes them tough and dense

Let ground beef come to room temperature for 15-20 minutes before cooking for more even browning

Break up meat with a wooden spoon or potato masher while browning for finer texture in sauces

Cook to an internal temperature of 160°F for food safety

Drain excess fat after browning to reduce grease in your dish

Onions and garlic for aromatic base

Tomatoes and tomato paste for sauces and chilis

Worcestershire sauce and soy sauce for umami depth

Cumin, chili powder, and paprika for seasoning

Cheese (cheddar, parmesan, mozzarella) for richness

Overcrowding the pan, which steams the meat instead of browning it—cook in batches if needed

Moving or flipping the meat too soon—let it develop a crust before stirring

Using meat straight from the fridge, leading to uneven cooking

Pressing down on burgers with a spatula, which squeezes out flavorful juices