Pick the ground beef variety best suited to your recipe:
Make simply cooked ground beef by breaking it into small
chunks with the back of spoon while cooking.
med-high skillet
8 to10 minutes
until browned and
cooked through
if desired
pasta sauce
chili
casseroles
soups + more
For the most tender juicy burgers, meatballs or meatloaf, use a light hand when combining ingredients and shaping.
1 lb (500 g) Ground Beef
1/4 cup (50 mL) EACH dry bread crumbs (optional) and minced or grated onion
1 egg, lightly beaten
1 tbsp (15 mL) Worcestershire sauce
Salt and pepper to taste
Cook ¾-inch (2 cm) thick
patties using medium-high
heat on a lightly oiled grill
or skillet for 5 to 7 minutes
per side, testing doneness
with a digital instant-read
thermometer inserted
sideways into centre of
each patty. Burgers are
completely cooked
when thermometer
reads 160ºF (71ºC).
*Burgers can be
made without egg,
breadcrumbs, onion
if desired.
Bake 1-inch (2.5 cm)
meatballs in a single layer
on a lightly oiled, rimmed
baking sheet at
400ºF (200ºC) for
15 to 20 minutes until
digital instant-read
thermometer inserted
into the centre of several
meatballs reads
160ºF (71ºC).
Increase ground beef to
1½ lb (750 g) and add
¼ cup (50 mL) ketchup to
the mix. Place loaf in a
9 x 5-inch (2 L) pan and
top with more ketchup.
Bake at 350ºF (180ºC) for
55to 70 minutes until
instant-read thermometer
inserted into centre of loaf
reads 160ºF (71ºC).
When you buy bulk packages of ground beef, cook up Big Batch Beef to stash in the freezer. Use by adding a scoop or two into your favourite pasta sauce, chili or casserole. Dinner just got easier!
4 lb (2 kg) Ground Beef
4 EACH onions and garlic cloves, minced
1. Cook ground beef in Dutch oven over
medium-high heat for 9 to 10 minutes,
breaking into small chunks with back of spoon,
until browned and completely cooked. Drain, and
return to pot. Add onion and garlic simmer for
12 to 15 minutes until vegetables are softened.
2. Spread mixture in a single layer on several foil
or parchment paper-lined baking trays; freeze
just until meat is firm, about 1 hour.
3. Loosen beef mixture into chunks; scoop
meal-sized portions into freezer bags or sealable
containers. Freeze for up to 3 months.
Makes about 10 cups (2.5 L)
