#2. Mistake: The pan is too small
To get the full load of roasted aromas, the minced meat must have as much contact as possible with the bottom of the pan. If the pan is too small, it can’t work out. So simply adjust the pan size to your amount of meat.
If you have a lot of minced meat (or only small pans), you should divide it into several portions and fry them one after the other. So first roast a load, take it out of the pan and then prepare the next portion in the same way. Finally, give the entire mince back to the pan to season. So everything gets hot again and is evenly seasoned.
Tip: Instead of a pan, you can also use a shallow saucepan for searing.