Ground Meat Dishes

You’ll find a few hamburgerlike recipes in the grilling section at the beginning of this chapter, but the following recipes are either simmered or panfried. What they have in common is that they are all based on ground meat. The meats themselves are essentially interchangeable—not only can beef, pork, lamb, and veal almost always fill in for one another, but chicken and turkey do nicely in most instances, too. The difference is not so much in the type of meat but in the fat content: higher-fat “burgers,” sausages, koftes, and the like will always be juicier and have more flavor than those that are lean.