Ground Meat - Much More Than Just Hamburger
Ground meat meals are simple, versatile and are usually less expensive than other cuts of meat. Beyond the common hamburger, ground meat can be shaped into deliciously spiced meat balls, meat loafs or thick, juicy patties smothered in sauce. Take a new look at ground meat starting with the type of meat. Ground chicken, pork, lamb and even veal can be mixed with herbs, gf bread crumbs, nuts, garlic, onions, sauces and more to create many different savory meals.
Try these wonderful and somewhat different recipes:
Hamburger Steaks with Mushroom Sauce
Lemon Cumin Chicken Meatballs
Caramelized Chicken Burgers
Ginger Beef Lettuce Cups
Ground Beef Soup with Cilantro & Ginger
Ground Pork & Broccoli Rice Bowl
Indian Spiced Pork & Vegetables
Mock Salisbury Steak
Tips for best results:
- Let the meat brown in the skillet without turning or moving it around in the pan. Leave it alone. The browned bits are the essence of flavor; give it time to brown.
- Don’t press on the patties or meatballs with a spatula. Pressing down will press out the juices, making the meat dry.
- Let the meat rest after mixing in the seasonings. This will allow the flavors to blend into the meat.
- Use a binder mixed with the meat to prevent the meat from becoming too dense. Common binders are gf bread crumbs, cheese or sautéed onions.
- For better ground meat, buy cuts of meat and ask your butcher to grind it for you. You can also grind it yourself in a food processor by adding cubes of meat to the processor and pulsing until you reach the desired grind.
- Cuts of meat to select: Beef: Chuck, Chicken: Skinless light or dark meat, Lamb: Shoulder, Turkey: Skinless breast, Veal: Shoulder.
- Chef Jessica