01
Ground Pork
10.0best for frying1 lb : 1 lb
Fattier and richer; browns well for burgers and meatloaf, slightly different flavor
10.0
ground beef substitute
for frying.
Shallow-fried burger patties and smash-burgers demand ground beef's 20-30% fat to hit 350-400°F oil contact without the patty tearing. That fat keeps the exterior crust pulling away cleanly from the pan. Lean substitutes lose structural water too fast at those temperatures and fall apart at the flip. Plant-based options need added oil just to survive smoke-point exposure. This page ranks by crust formation speed, oil stability, and resistance to structural collapse above 375°F.
top substitutes
adjustment for frying
Form 1:1 lb pork patties for smash-burger style at 400°F oil or dry cast-iron — pork's fat renders fast and crisps the crust within 90 seconds per side. Slightly greasier fond than beef; pat patties dry before searing to avoid spatter and get cleaner Maillard color.
02
Venison
10.0best for frying1 lb : 1 lb
Lean ground beef for burgers/stew
10.0
adjustment for frying
Form patties with 20% pork back fat folded in before frying — straight venison at 350-400°F oil temp loses structural water in 60 seconds and tears at the flip. The blended patty holds shape and builds crust in 2 minutes per side, though with a leaner mouthfeel.
03
Lamb
10.0best for frying1 lb : 1 lb
Less gamey, works in most recipes
10.0
adjustment for frying
Swap 1:1 lb in smash patties — lamb fat smokes at 370°F, just under beef tallow's 400°F smoke point, so keep pan temp at 375°F max or the fond burns bitter. Crust forms in 90 seconds with a pronounced ovine aroma; pair with cumin or coriander.
show 8 more substitutes
04
Ground Chicken
10.01 lb : 1 lb
Leaner, add olive oil for moisture
10.0
adjustment for this dish
Swap 1:1 lb and mix in 1 tbsp olive oil per pound before forming patties — chicken's low fat seizes on direct 400°F pan contact and the patty cracks at the flip. Cook to 165°F internal, roughly 3 minutes per side in a hot pan, and season hard.
05
Pork
10.01 lb : 1 lb
Heartier, for stews and braises
10.0
adjustment for this dish
Hand-chopped pork shoulder fries at 1:1 lb but needs the pan dialed slightly lower to 375°F — pork collagen breaks down best between 160-180°F internal, and pushing the pan to 400°F chars the exterior before the inside softens. Expect a chewier, richer patty than beef.
06
Tofu
3.31 lb : 1 lb
Crumble firm tofu; press well, season generously
3.3
adjustment for this dish
Press firm tofu 20 minutes to expel water, then crumble 1:1 lb into a 375°F oiled pan. Tofu browns in 4-5 minutes per side once surface moisture evaporates; dredge in cornstarch for extra crust. Season aggressively with soy and garlic — tofu contributes texture, not inherent flavor.
07
Mushrooms
3.31 lb : 1 lb
Finely chop and saute; meaty umami flavor
3.3
adjustment for this dish
Fry 1:1 lb finely chopped mushrooms in 2 tbsp oil at 375°F — water releases fast in the first 3 minutes and must boil off before browning begins. Total time 8-10 minutes. Finish with soy sauce at the end to replace the glutamate register beef normally contributes.
08
Tempeh
3.31 cup : 1 cup
Crumble and brown with taco or bolognese spices
3.3
adjustment for this dish
Crumble 1:1 cup into a 375°F oiled pan and fry 7-8 minutes until edges crisp — tempeh holds structure better than tofu at high heat because its fermentation forms a denser protein matrix. Break up less during cooking to encourage crust formation on larger crumbles.
09
Black Beans
3.31 1/2 cup : 1 cup
Mash partially for burger patties or taco filling
3.3
10
Ground Turkey
10.01 lb : 1 lb
Leaner, milder; works in tacos, meatballs, sauces
10.0
11
Lentils
3.31 cup : 1 cup
Cooked lentils; plant-based, hearty texture
3.3