I haven't posted in years, but felt the need to weigh in on a food topic that's dear to my heart:
With ground meat, the two things you're looking to develop with heat are flavor and texture (and safety). The problem is though, that while texture can be developed as a function of time, flavor can be harder to develop since it's mostly a product of the Maillard reaction (browning). Unfortunately, as you develop texture (heat up the meat), the muscle fibers contract and squeeze out water, which lowers the temperature of your cooking surface and mitigates Maillard development. This is exacerbated by using ground meat, which isn't as insulted as say, a steak would be, which means water comes out faster. This leaves two major ways to develop flavor: 1. Sear your meat before you grind it -- easy said, but a pain in general because it involves cutting and semi-freezing the meat chunks after searing, slowing down your cooking, or 2. Working in batches and trying to get your ground meat to brown before the heat causes the water to come out, which is slow.
Both of these options suck. For any aspiring home cook, I'd say the best thing you can do for your food is to buy a high heat source. Use a powerful induction stove on the highest setting, and you can brown your meat without batching it as the water evaporates faster than it can collect (up to a point).