The best way to thaw ground beef is to transfer it from the freezer to the fridge the night before you plan to use it. If it's not thawed the next day, take it out an hour before cooking, and leave it on a tray on your countertop. (During the thaw, the meat will leave residue liquid and some blood behind.) Alternatively, thaw it in your microwave. It usually asks that you enter the meat weight on the thaw option. Regardless, keep checking the meat before the microwave finishes, as sometimes the meat will turn brown and dry out. You can discard those parts and use the red meat. (Always thaw the meat in a microwave-safe bowl as otherwise liquid the meat expels will turn your microwave messy.) The final way is one I use the most. I take the meat out of the freezer about an hour or two before I plan to make it. Wrapped in foil or saran wrap, I place the meat into a bowl with lukewarm water. (Here also you'll have some liquid remaining.) I keep checking the meat with my hand for any frozen areas and break them down for quicker thawing. If necessary, I change the water once or twice as it gets cold. (Avoid doing it this way if your kitchen is too hot.)