Ground Meat Hacks with Babish

Quarter the baby bella mushrooms and process them in a food processor until finely chopped.

Microwave the chopped mushrooms for 3 minutes, stirring halfway through.

Press the microwaved mushrooms through a fine-mesh sieve to remove any excess moisture. Let them cool completely.

Blend the cooled mushrooms with 1 lb of 85/15 ground beef in a food processor until well combined.

Form a 3 oz portion of the mushroom-beef mixture into a ball for a smash burger and a 6 oz portion into a patty with a dimple in the center for a thick burger.

For the smash burger, place the 3 oz ball on a ripping hot skillet, allow it to caramelize slightly on the bottom, then flip and smash it with a hot smasher. Season with salt.

For the thick burger, sear the 6 oz patty on both sides until it reaches a medium-well doneness. Season with salt.

Bun up and serve both burgers.

Add 1 tbsp of mayonnaise to 0.5 lb of ground beef and work it into the meat until thoroughly combined.

Form a 3 oz portion of the mayonnaise-beef mixture into a ball for a smash burger and a 6 oz portion into a patty with a dimple in the center for a thick burger.

For the smash burger, place the 3 oz ball on a ripping hot skillet, allow it to caramelize slightly on the bottom, then flip and smash it with a hot smasher. Season with salt and black pepper.

For the thick burger, sear the 6 oz patty on both sides until it reaches a medium-well doneness. Season with salt and black pepper.

Bun up and serve both burgers.

Create a solution by whisking together 1/8 tsp of baking soda and 1 tbsp of water until the baking soda is dissolved.

Pour the baking soda solution over 0.5 lb of ground beef and mix it in thoroughly.

Form a 3 oz portion of the baking soda-beef mixture into a ball for a smash burger and a 6 oz portion into a patty with a dimple in the center for a thick burger.

For the smash burger, place the 3 oz ball on a ripping hot skillet, allow it to caramelize slightly on the bottom, then flip and smash it with a hot smasher. Season with salt and black pepper.

For the thick burger, sear the 6 oz patty on both sides until it reaches a medium-well doneness. Season with salt and black pepper.

Bun up and serve both burgers.

Massage 2 tbsp of taco seasoning into 0.5 lb of 90/10 ground beef.

Form the seasoned ground beef into 3 oz balls.

Place a ground beef ball on a flour tortilla, then place the meat-side down onto a hot skillet. Smash the beef with a spatula, using the tortilla as a press.

Cook until the beef is browned and the tortilla is crispy, then flip.

Top with 0.5 cup of shredded cheese and cook until melted.

Remove from skillet and top with 0.5 cup shredded lettuce, 0.25 cup diced tomatoes, and 2 tbsp sour cream.

Fold the taco and serve.

Add 0.5 tsp dried oregano, 0.5 tsp onion powder, 0.5 tsp cumin, 0.5 tsp dried rosemary, 1 tsp kosher salt, and 0.5 tsp black pepper to 1 lb of ground lamb. Mix well.

Form the seasoned ground lamb into 3-4 oz balls.

Place a ground lamb ball on a pita bread, then place the meat-side down onto a hot skillet. Smash the lamb with a spatula, using the pita as a press.

Cook until the lamb is browned, then flip and toast the pita on the other side.

Flip the pita back to meat-side down to finish cooking the lamb if needed, ensuring no pinkness remains.

Remove from skillet and top with 0.5 cup tzatziki, 0.5 cup shredded lettuce, 0.25 cup sliced red onions, 0.25 cup diced tomatoes, 0.25 cup sliced cucumbers, 0.25 cup crumbled feta, 0.5 tbsp fresh parsley, and 0.5 tbsp fresh mint.

Fold the gyro and serve.

Mix 1 lb of ground pork with 1 tsp kosher salt, 1 tsp soy sauce, 0.5 tsp toasted sesame oil, 1 inch grated ginger, 2 cloves crushed garlic, 0.25 tsp white pepper, and 0.25 cup sliced scallion greens.

Roll the mixture into 1 oz meatballs.

Prepare the dumpling skirt slurry: Whisk together 1 cup water, 1 tbsp cornstarch, 1 tbsp all-purpose flour, 0.25 tsp baking soda, and 0.25 cup vegetable oil. Keep the whisk in the mixture to stir before use, as it will settle.

Place four meatballs in a hot non-stick pan. Top each meatball with a dumpling wrapper, pressing down to encase the meatball.

Pour about 3 tbsp of the cornstarch slurry into the pan, enough to coat the bottom. Cover and steam.

Once most of the liquid has evaporated, uncover the pan and let the remaining water evaporate, allowing the skirt to crisp up.

Cook until the skirt is golden brown all around. Flip the dumplings onto a plate.

Serve with dumpling dipping sauce.

Lightly beat one large egg and add it to 1 lb of ground chicken. Add 0.5 tsp dried basil, 0.5 tsp dried oregano, 0.5 tsp onion powder, 0.5 tsp garlic powder, and 0.25 tsp red chili flake.

Add 0.25 cup of Italian breadcrumbs and 1-2 oz of freshly grated Parmesan cheese. Mix well, adjusting with more breadcrumbs if needed, until you have a firm chicken parm farce.

Drizzle olive oil onto a parchment-lined baking sheet. Press the chicken mixture into a large, round patty (pizza shape).

Freeze the patty for at least 1 hour until completely firm.

Prepare a three-station breading setup: one dish with 0.5 cup all-purpose flour, one with 2 beaten eggs, and one with 0.5 cup Italian breadcrumbs.

Lightly dust the frozen chicken patty with flour, then coat with beaten egg, and finally heavily coat with Italian breadcrumbs.

Shallow fry the breaded chicken patty in light olive oil in a non-stick pan until crispy and golden brown on both sides.

Place the fried patty on a wire rack set in a rimmed baking sheet lined with aluminum foil.

Evenly coat the top with a thin layer of 0.5 cup tomato sauce and a thick layer of 1 cup shredded whole milk, low-moisture mozzarella.

Broil until the cheese is browned, spotty, and beautiful.

Garnish with fresh Parmesan and 0.25 cup fresh basil leaves. Slice like a pizza and serve.