The above instructions will leave you with a bowl of mixed ground meat. I like to form it into meatballs and cook them on a cast-iron skillet, using the bacon fat I reserved earlier. But you can do anything you want with it. Andrea forms it into patties and cooks it on the grill. I’ve also made baked meatballs in the oven very successfully.
Depending on the quality of your meat, you could eat this raw. Therefore, I offer no fixed recommendations on how to cook it. Cook it to your taste. If you use commercial-quality ground beef or eggs, I would cook it through in order to minimize the risk of food-borne illness. I find that that the sweet spot for me is about a medium to medium-rare; warm throughout, but not completely cooked. You can cook on whatever heat you like; there won’t be any issues of tenderness if you choose to cook quickly on high heat