Ground meats lend themselves to a variety of meals such as burgers on the grill, home-cooked meatloaf or meatballs to top your pastas. Two meats that make a delicious fusion are ground beef and pork. While combining the meats doesn’t require the expertise of a gourmet chef, knowing how to and what to add can help you make a successful dish.
Things You'll Need
- Equal parts ground beef and pork
- 1 egg for each lb. of meat
- Meat thermometer
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Use equal amounts of ground beef and pork for whatever recipe you are using it for. For example, if you have a meatloaf recipe that requires 1 lb. of meat, use 1/2 lb. beef and 1/2 lb. pork.
Use 1 egg per lb. of meat you are using in your recipe. For the previous example, you will use 1 egg. Crack egg(s) into a bowl and lightly beat for 30 seconds with a fork.
Mix meat and eggs together. To mix them well, wash your hands thoroughly and use your hands to combine the meats. You can also use a large kitchen spoon or even a potato masher. Mix thoroughly for 3 to 4 minutes.
Add other ingredients your recipe calls for to the meat. For example, if making a meatloaf you might add bell peppers, onions and other veggies. For a burger, Worcestershire sauce, pepper and herbs. If the recipe already calls for eggs, do not add them, as eggs in a meat recipe are typically meant as a binder which is what you’ve already done.
Cook, grill or bake your meat as directed by the recipe, making sure that the inside temperature of your meat mix reaches at least 160 degrees Fahrenheit. Stick the thermometer into the thickest spot of the meat toward the end of cooking. Cook a few minutes longer if needed.