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Ground beef grease?

After cooking some burgers earlier I wondered, for the first time I think, if I should be saving and using the leftover grease. Maybe add to soup or make some sort of gravy? Any suggestions?

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  1. I do not use leftover hamburger grease , mainly because I have enough leftover bacon grease that I wouldn't have room for any more leftover grease.

    But like any other oil, it can be filtered and reused. For almost ever. As long as you strain the impurities out after every use, bring it up good and HOT before using to kill any potential bugs in it and refrigerate religiously, it will go on.

    In fact, I just saw an episode of DDD w/Guy Fieri on Food Net and they went to a place (can't remember the name now, think it was in Illinois or some where in the Mid West) where the establishment has been using the same hamburger grease to fry (like deep fry practically) for 90 YEARS. That some serious frugality. And everyone loves the place. I bet it's awesome.

    Anyway, that would be my only use for it. I suppose, as it's beef fat, you could use it to fry potatoes or fries in it , like Mickey D's used to do.

    1. I've heard of good home cooks in my parents generation who just combined all their best rendered fat into one jar, regardless of whether it's pork fat, beef fat, chicken fat, bacon fat, pancetta fat, etc.

      3 Replies
      1. re: eight_inch_pestle

        Does this really work? I save all mine but would strain and refrigerate if I could use it.

        1. re: melpy

          related question. has anyone had fat on the top of frozen stock go bad? i thawed some stock from the deep freeze which may have been 2 years old. Is is possible that it goes bad in the deep freeze?

          1. re: jwg

            how could it go bad if frozen? the flavor may be a bit off from being in there so long, but it should be entirely sound to eat.

      2. I often make gravy from browned ground beef drippings but I've never "saved" it. I guess you could refrigerate it and keep it for a short time (or freeze it if keeping it longer than a day or two is what you have in mind) but it's the fond combined in the fat, not the fat itself, that flavors the gravy. Frankly, I think there are better and more helful ways to make soups and gravy.

        1. You can use it to fry potatoes and other starches. Before I really learned to coook, I often made burger patties with onions in a frying pan, then removed them and fried cooked egg noodles in the seasoned fat until they started to brown. Good eats!

          Melt the fat and use it instead of oil when roasting vegetables. Add it to soups that use beef broth, where it will make storebought broth seem more like homemade.

          1. Thanks for the great advice, everyone. Reading the comments I realized that, growing up, bacon grease was the only meat fat we ever cooked with. Chicken, pork and beef I've had to learn later in life. It sounds like I wouldn't bother to save hamburger grease long term, but it's good to know that, like chicken and pork, I can find ways to re-use it as gravy, soup, etc.

            And to note, I did use the fat later to fry thinly-sliced potatoes, and they came out delicious. My heart may hate me later, but vegetable oils just don't do justice.