As a general guideline, use 1 egg for every ½ pound (227 g) of ground beef that you’re mixing an additive into in order to stretch it. You can use egg substitute in place of the egg if you prefer. You can also replace every whole egg with two egg whites if you prefer.
Some recipes call for mixing equal amounts of breadcrumbs and ground beef when trying to stretch the meat. However, that may alter the texture more than you’d like. Start with a smaller amount and only add more if you need to stretch the beef further. White breadcrumbs work fine for stretching ground beef, but wholewheat breadcrumbs are usually a better option.
In general, use ¼ to ½ cup (23 to 46 g) whole or rolled oats for every pound (454 g) of ground beef. To stretch ground beef in dishes such as tacos, chili, casseroles, and pasta sauces, you can also substitute bulgur wheat, which is a type of whole wheat. A cup (250 g) of cooked bulgar wheat can replace a pound (454 g) of ground beef, so if a recipe calls for two pounds (908 g) of browned ground beef, you can use 1 pound (454 g) of the beef and 1 cup (250 g) of the cooked bulgar wheat. [4] X Research source
In most recipes, you can mix an equal amount of beans and ground beef. If you aren’t a fan of beans, you can mix precooked lentils in with raw ground beef. When they are mixed, you can cook the mixture just as if it was regular ground beef. In general, use 1 cup (75 g) of cooked lentils for every pound (454 g) of meat.
As a general rule, add ¾ to 1 cup (40 to 50 g) of grated vegetables for every pound (454 g) of ground beef. Mushrooms also make a good mix in with ground beef, but you should saute them first so they release their liquid and don’t add too much moisture to the meat. Caramelizing onions before you add them to the ground beef can help add rich flavor to burgers, meatloaf, or meatballs. Other firm root vegetables, such as beets and parsnips, also work well as an extender for ground beef. It may seem strange, but fruit can be a tasty contender for ground beef. Mix crushed pineapple into meatballs, finely chopped blueberries into burgers, or peeled and shredded Granny Smith apples into meatloaf.
As a rule of thumb, add 1 cup (250 g) of cooked rice for every pound (454g ) of ground beef. Both white and brown rice work well as an extender for ground beef.
Basil, parsley, and cilantro can work well for burgers. Basil, parsley, rosemary, thyme, oregano, and sage can work well for meatloaf. Basil, parsley, rosemary, thyme, and oregano can work well for meatballs.
Crushed red pepper, cayenne pepper, garlic powder, onion powder, and steak seasoning can work well for burgers. Crushed red pepper, cayenne pepper, garlic powder, onion powder, steak seasoning, dried oregano, and dried basil can work well for meatloaf. Crushed red pepper, garlic powder, onion powder, dried oregano, and dried basil can work well for meatballs.
Parmigiano-Reggiano and pecorino Romano are obviously ideal for mixing into ground beef that you plan to make into meatballs, but you can also use them for burger or meatloaf mixes.
Be careful not to add too much of the sauce or condiment. Excess moisture can lead to mushy burgers, meatloaf, and meatballs. Using 1 to 2 tablespoons (15 to 30 ml) for every pound (454 g) of meat is a good rule of thumb.
Ground sirloin and ground round are usually the leanest cuts of ground beef that you can get. Ground sirloin has 10 to 14% fat, while ground round has about 12% fat. Avoid regular ground beef, which usually has 25 to 30% fat.
If you’re worried that your dish will be lacking, trying mixing in more of other ingredients, such as vegetables or starches, to make up for the ground beef that you’ve cut. If you’re making burgers, meatloaf, or meatballs, shape your patties, loaf, or balls slightly smaller than usual so you don’t need as much ground beef.
When you’re shaping the meat mixture, do not pack the burgers or meatballs together too tightly or they may crumble. Spoon a ground beef mixture for meatloaf into the pan without packing it too tightly against the sides.
