How do you cook hamburger without getting a lot of greese in your food?

Drain it when it is done and put it on a paper towel to soak up the excess grease.

Hi, hottiehere08!

I agree with the draining and soaking up the grease with a paper towel. But, I'm wondering what kind of dish this is concerning, please? If the hamburger is broken up in order to facilitate making a certain dish, it's hard to drain as well as soak up the grease.

Thanks!

I always brown the meat and then drain it and all then make whatever by putting it back in the skillet and adding the other ingredients

George foreman!!

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Originally Posted by ChihuahuaMomma

george foreman!!!!!!!!!!!!

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Maybe so, Momma! Maybe so... :)

What? MAYBE? I am in love, no in INFATUATION with my George Foreman grill.

I'm sorry to be rude, but it's grease not greese.

Also try buying leaner ground meat
Like 80% lean

It sounds like the OP was trying to make ground beef, not an actual hamburger.

If it's a hamburger, just open grill it, the grease falls off, or use good ol George.
But, if it's for a meal NoHelps way is the best.

Honestly with ground beef, I make a patty first on the foreman and then break it up in the pan. But I also use 20/80 beef, or lean ground turkey. I learned that ground turkey in spaghetti is BOMB! Hehe. Can I get away with that?

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Originally Posted by ChihuahuaMomma

george foreman!!!!!!!!!!!!

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Darn, had to spread the rep CM!

Yep, the 'ol george foreman will solve the greasy problem, as well as just grilling like Dahlia said.
You can seal the hamburger in a frying pan with just a little canola oil spray and then finish it off in the oven or a griller.

Using a barbecue drains a lot of the fat away too if you use the side with the bars.

Oh yesh! Indeed!

Buy the hamburger that is less fat. I always stick with 10 percent unless I am making tacos.

You have to pay more but in the long run it works out.

Your huge hamburger that you made into a good sized patty will not be the size of a quarter when you are done,if you go with 10 percent.

If you buy hamburger with 20% fat you are essentially going to be deep frying your hamburger in fat.

Buy a higher end hamburger,you pay more but in the long run ,it is more beneficial.

If I am grilling hamburgers outside on the propane grill I use 80% or 86%. If I am making burgers inside in a frying pan on the stove I use 96%. If I use 96% outside on the grill the burgers get too dried out and tasteless. The 80 or 86% burgers outside can/may/do catch on fire but they always end up juicy and tasty. It's the grease that makes for the tastyness of outdoor grilled burgers. Just be ready to put out the flames when the grease hits the flames and ignites. Yum. I love burned to the crisp burgers on the grill. The crunchier the better.

Squeeze in a paper towel and a lot of the grease will go off