When I brown hamburger meat it's always tough, what am I doing wrong?

Answer 1

Cook is slow on Medium heat and stir it a lot to break it up into little tiny bits. It also helps if it is all the way thawed when you start to cook it.

Answer 2

You're probably trying to brown from frozen and you end up boiling it. There are other possibilities, such as overcooking it, trying to brown too much at one time, adding seasoning too soon, skillet too hot. Check in an old Betty Crocker cook book for about twenty different ways to "brown" ground beef.

Answer 3

You are cooking it too long, & depending on how lean or fatty the beef is - you could cook all the juices out. You need a little bit of fat for flavor - but don't overcook. You don't necessarily need to 'brown' it, just until the beef loses it's pink color.

Answer 4

Turn the temperature down, you shouldn't need more then a medium heat to brown meat.

Answer 5

Use tomato juice to add extra moisture. You can't taste the tomato, the meat will brown up and still be juicy. I do this when I make Shepard's Pie.

Answer 6

Most likely you are cooking it to fast on to high of a temperature.
Try turning the temp down and slow down, it will brown I promise

Answer 7

buy a better quality meat... the meat you have now probobly is a lower grade with ground collagen and other tissue in there making it tough

Answer 8

ok r u cooking over an open fire?


if ur not then u need to do that a.s.a.p.



if u cook over the stove then its gonna be tough when ur finished.
what u need to do is get some coal, lighter fluid and a lighter/ match, and cook over an open flame.

Answer 9

good possibility that you are overcooking it. It only has to be lightly browned and show no pink. If you overcook it you may as well eat buckshot. good luck

Answer 10

r u buying meat with too little fat? For beef you need some fat to provide juiciness.