Boiled Hamburger
Submitted by ichizlwood
Low-fat method for cooking ground beef by boiling and draining. Perfect for tacos, casseroles, and meal prep with significantly reduced grease and calories.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minHere’s a game-changer for anyone watching their fat intake but still wanting beefy flavor in their meals.
Boiling ground beef instead of pan-frying renders out far more fat, leaving you with lean, crumbly meat that’s ready for tacos, spaghetti sauce, casseroles, or freezer meal prep.
The technique is dead simple: simmer, skim, drain.
Pro Tips
- Use lean ground beef (90/10) for even better results
- A fat separator cup makes skimming quick and easy
- Season the water with garlic and onion powder for extra flavor infusion
- Refrigerate overnight and peel off the solidified fat for the leanest result
Ingredients
Directions
In a large pot - large enough to take four pounds of hamburger, and water add hamburger and crumble with hands slightly.
Add water until a soup-like consistency.
Add spices if desired.
Continue to crumble hamburger until it is soft with no lumps.
Cook to boiling, stirring occasionally.
When all hamburger is brown, it’s done.
To Remove Fat: Using a ladle and fat-separating measuring cup, ladle off fat and pour into cup.
When the fat has risen to the top, open inchgate inch on measuring cup and pour broth back into the pot.
Pour the remaining fat into an empty coffee can to discard.
Alternate method: Let hamburger cool.
Place in refrigerator overnight.
Peel fat off the top and discard.
After the fat has been removed, drain.
If desired, can be rinsed to remove more fat.
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