I steam my ground beef in a stove top rice steamer, heating it until all of the fat melts down into the steaming water, leaving ultra lean ground beef behind. I either then refrigerate it until needed (It will last about three days since there's no fat to go bad) or I use it immediately to make made-rites (loose meat mixed with diced, sauteed onions on a hamburger bun. Ketchup and mustard optional.
"Food is our common ground, a universal experience." - James Beard