I don’t eat meat anymore and haven’t for years but when I did I found a lot of people cooked ground beef in a way I didn’t love. They tended to overcrowd the pan and cook it on too low of heat because they were afraid of things sticking.
As a result you’d end up with a pale grey beef that was okay but wasn’t nearly as flavorful as it could’ve been because it wasn’t browned, it was basically steamed because so much liquid from the fat released and the pan was so crowded that the water content of the fat couldn’t cook off fast enough and you’d basically just cook it in a 1/4” layer of liquid. The flavor was weak and the texture was mushy.
So basically cook it in smaller batches, how big depends on your pan size, but say 1/3rd a pound at a time, preheat the pan of course, and cook over medium high heat with a bit of neutral oil (just enough to thinly coat the pan as plenty of fat will render, this is just for the initial bit). Don’t move it until it releases naturally, and cook it until it’s browned, not greyed. It should have a bit more texture but it shouldn’t be crispy, you don’t want to burn it. Then do the next batch and so on until you’re done
More labor intensive but more flavorful, Maillard reactions and such, more texture/tooth/bite/whatever you want to call it. Spice with salt and pepper plus whatever makes sense for your application
I don’t eat meat anymore and haven’t for years but when I did I found a lot of people cooked ground beef in a way I didn’t love. They tended to overcrowd the pan and cook it on too low of heat because they were afraid of things sticking.
As a result you’d end up with a pale grey beef that was okay but wasn’t nearly as flavorful as it could’ve been because it wasn’t browned, it was basically steamed because so much liquid from the fat released and the pan was so crowded that the water content of the fat couldn’t cook off fast enough and you’d basically just cook it in a 1/4” layer of liquid. The flavor was weak and the texture was mushy.
So basically cook it in smaller batches, how big depends on your pan size, but say 1/3rd a pound at a time, preheat the pan of course, and cook over medium high heat with a bit of neutral oil (just enough to thinly coat the pan as plenty of fat will render, this is just for the initial bit). Don’t move it until it releases naturally, and cook it until it’s browned, not greyed. It should have a bit more texture but it shouldn’t be crispy, you don’t want to burn it. Then do the next batch and so on until you’re done
More labor intensive but more flavorful, Maillard reactions and such, more texture/tooth/bite/whatever you want to call it. Spice with salt and pepper plus whatever makes sense for your application