Not bringing your meat up to temperature

It is simple to skip the mise en place, a French culinary term for assembling your ingredients before cooking if you are preparing dinner on the fly. In order to avoid using cold meat in a pan when cooking with ground beef, it's important to let the meat warm up somewhat at room temperature. It's tough to achieve a decent sear when adding cold meat to a hot pan because a strong sear is essential for the development of many flavors in your meat. Additionally, adding a lot of cold meat to a skillet might dramatically lower the pan's temperature, which could affect how you cook.

It is more challenging to guarantee that burgers are thoroughly cooked on the interior when they are cooked cold. In addition, you shouldn't cook ground beef that is at room temperature. You increase your chances of overcooking your meat and drying it out, which increases your risk of contracting food poisoning. Celebrity chef Bobby Flay advises letting a steak sit on the counter for 20 minutes before cooking it, and heating ground beef similarly is a good idea (via Insider).