Food
making hamburger
By Yankee Magazine|Oct 03 2007|
Ingredients
Removing the Fat For reduced fat hamburger, I boil mine in water and then rinse and drain. I have done this for years when I need crumbled hamburger like in chili, spaghetti sauce, etc. No one in my family has ever noticed that it’s not fried. Sometimes, I even add diced green pepper and diced onions to the hamburger before I boil it. After removing the hamburger, I save the liquid in the refrigerator. After the fat forms on the top, I chip it off and use the liquid for soup stock or gravy.
Instructions
This liquid freezes well, too.
