Here are some ground-beef tips and reminders from the National Cattlemen's Beef Assn. for making hamburgers:
- The lean and fat ratios of ground beef vary, but if the package is labeled ground beef, it must be no more than 30 percent fat.
- Purchase ground beef on or before the "sell by" date and store in the coldest part of the refrigerator to use or freeze within two days.
- Ground beef can be frozen in its original packaging for up to two weeks. To freeze for up to four months, rewrap tightly in food-safe freezer bags.
- Defrost frozen ground beef in the refrigerator to prevent bacterial growth.
- One pound of ground beef makes four three-ounce servings after it's cooked.
- Cook all ground beef, even that which has been irradiated, to an internal temperature of 160 degrees.