For ground beef, the best solution is to make sure you have enough fat to get good browning. People usually say 80/20 ratio, but I like to have 25% fat on my burger patties. As an experiment, try making a patty with lean meat and you will see how much the moisture will evaporate rapidly and take the heat away from the meat, giving you a sad grey meat. With enough fat, it will keep conducting heat into the crust without boiling all the water inside; as a bonus, you get juicy burgers this way.
MrFunnyMoustache
joined 2 years ago
You are correct, red meats are the worst for the environment, which is why I only eat them on special occasions, just like flying, it isn't sustainable to overconsume, and it should be minimised to whichever level you are willing to do.