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If you add butter to ground beef, say, burgers in a pan, it makes them taste better, and gives them a slight crunch on the outside, and yes, attributes to a better color. Same with steaks. It's not done out of necessity, it's done out of deliciousness.


Since forming patties takes very little time, I would minimize issues of sticking together or deforming by storing the ground meat as a lump (in a plastic bag well sealed for a day or two should be no problem) and then shaping it into patties as you use it.


A good answer is said to provide sufficient academic reference. I am not providing much references, but providing what my experiences have been. Experience you would have to take with a pinch of salt (pun intended). I guess your utmost concerns are preservation of the meat conservation of taste/flavour/texture prevent the raw meat from contaminating other ...


Store them as you would the unground beef. If it will be still be in date after a few days, store it in the fridge, otherwise, freeze them (separating the patties with a sheet of greaseproof paper).

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