The texture, weight, and resistance of ground meat is really key to understanding how "done" it is. If it is no longer "springy" at all, it's overdone. But what

The texture, weight, and resistance of ground meat is really key to understanding how "done" it is. If it is no longer "springy" at all, it's overdone. But what cut of meat you have, and how it was ground, is also essential to the result. The best teacher in the kitchen is repetition. Take a ball of whatever meat you have, try to cook it. However it comes out, make a tiny adjustment, try it again. Do that a dozen times. You won't have spent very much money, but you will have learned a lot about how it reacts in a pan. Do that for all kinds of foods and you will very quickly become experienced.