How to cook ground beef for maximum flavor | I bet you didn't know this!

Cooking ground beef may seem simple. But are you boiling it? Steaming it? Frying it? And are you using a technique to get the maximum amount of flavor out of the meat?

This technique is used when you plan on adding the ground beef to something wet, like a sauce or a soup. If you're end product will be dry, like taco beef with dry seasoning for example, then you may want to under-cook the ground beef so that it's still wet. This technique that I am showing you in this video is meant to maximize the flavor of your beef only if you're going to be combining it with something wet in the end.

In this video I will show you a 3-step technique that will maximize the amount of flavor in your ground beef by using the Maillard reaction (You will learn about this in the video).

#groundbeef #cooking #groundbeefrecipes #cookingtechniques #maillardreaction

0:00 Intro
0:30 The Maillard Reaction
1:38 Step 1
3:22 Step 2
3:42 Step 3
4:45 Comparison
5:32 Thank you

NOTE: This video contains affiliate links.

[TheJunebuglove]

Thanks to your video, I properly cooked my ground beef tonight for the very first time. The flavor is unparalleled! Wow, what a difference! Thank you so much.

[monkeystank]

Also, frying a burger, try using Beef Tallow for your oil. It adds incredible flavor. Seek grass fed tallow.

[das_it_mane]

Go easy on that non stick. Also you can get some sear without breaking it up. Just sear, then flip and sear the other side. Then break up and season. Now you've got seared bits with the option of not making completely dry beef

[dreaminginnoother]

I eat ground beef all the time, and love it, but this technique made something I'm excited to eat again. Thanks for the tip!

[KevinCahill-nk]

Evaporate your water slow with the lid on.
Once water evaporates add 2 Tablespoons of extra virgin olive oil, with the lid on. The beef fats will melt and you will have better tasting soft tender meat. This way dries it out. The pan should never be dry like that and burnt.
Cook for 50 yrs here.

[MAKExEVIL]

I never thought I'd be watching a video on how to cook ground beef lol.

[RedBud]

I love when videos use my exact same skillet. I never realized I wasn't properly pre-heating my skillet until I got this one. I've been cooking my ground beef like this for my Shepherds(Cottage) Pie and it has made a huge difference.

[SandyCheeks]

I pushed over the meat and let the puddle of water cook away and then continued browning. So good!

[JDBoelter]

I never considered that if there was water coming off the beef, and you didn't evaporate it out of the pan, then you were essentially cooking the ground beef at the temperature of boiling water instead of oil. Neat! And thank you for filling in the gap in my cooking knowledge!

[habitsofsuccess]

Agree with other comments about this ending up dry.

Best way I've found is to sear the entire ground beef on both sides before breaking it up.
Leave the lid on to get the cooking process started in the middle which will help brown once you break it up.
Once the sear is done on both sides, break it up and add 1/2 tsp baking soda and salt to taste, which is 1 tsp salt per pound for me.
Baking soda will exponentially increase the browning process and you wont end up with dry and crispy beef bits.

I've done it with and without baking soda, it does make a difference but you can also do the same steps without and it wont be as dry.

[theanonymous]

I cannot eat ground beef unless it’s cook this way. The man speaks truth.

[bagotoetags]

Wow, I've been boiling ground beef for spaghetti and taco meat all wrong; for the most part flavorless until adding too much seasoning to get some taste from my 'cardboard' ground beef. So glad I subscribed to your channel. It has made me a better grocery shopper.
If I only went to a chef's school instead of auto mechanic school many years ago I would have fulfilled a dormant passion for being a professional chef.
Love your simple but very informative style.

[BarbaraC]

Thanks for these tips. We live on ground beef. We cook and keep it in the refrigerator to use for most meals. Hubby mixes it with eggs and an array of steamed vegetables for breakfast. Taco Tuesday is 3-4 days a week. I notice that sometimes the meat has more flavor and now I can see how to cook it to get that flavor every time. I am ordering the tool you recommended.

[tico]

Always substitute any oils with GHEE/clarified butter, its got a 450f degree smoke point and its the healthies type of oil for the body, and adds flavor.

[messier]

I try n tell people all the time your not browning your hamburger meat your greying it, and when it calls for browing your meat in a meal like hamburger helper i cant stand when people gray it😂 thanks for showing people how to properly brown there meat. I discovered this about 5 years ago n thank god i did. Because this man is excatly right about it tasting ten times better 😋

[KennyERS]

You beat ground beef to the point where it told you it was grape nuts

[dennisf]

Thank you for this, i was about to stop eating ground beef because of the horrible aftertaste i was getting from “boiling” it, tried it today and its so much better!

[aravartanian]

What you gain in crispiness you lose in softness. Whether you want to take it to this level depends on what you're going for. In some Middle Eastern and Italian dishes, often cooks are going for a silky soft texture rather than this kind of seared crispy texture. And I've seen Kenji suggest you should go somewhere in between the two extremes. To each their own!

[Roland]

Stopped using non-stick pans after finding out it's coated with PFAS (forever) chemicals so only use stainless or caste-iron now.

[thegreatgarrett]

How did I not know this!? I've been eating water-logged soggy ground beef forever, but last night followed this method and it was much, much better.