I dehydrate a LOT of hamburger.  I brown it, (not to small)
then I put it in a colander, (after draining grease)  Ussually don't have much grease, as I use 90% lean burger.  Then I put HOT tap water over the burger to drain off the grease that is left.  Then I put it on the trays and dehydrate.  I ussually dehydrate 8-12 hours, don't think you can over dehydrate it, just means you took more water out of it.  Kind of like GRAVEL when your done.  I also try and keep track of how much I put on each tray (like 1/2 pound or whatever)  That way when I zip lock it up I know what is in a zip lock.  I mark the zip lock HB 1/2lb or HB 1/4 lb in black magic marker.  I then store in the freezer till I am ready to go.  I take it out of the freezer a day ahead of time, and put it in a new zip lock with a couple paper towels lining the zip lock, so the pokey, gravel doesn't poke through my zip lock, I mark every meal and what goes in them with a marker either on a paper and put in the bag or right on the bag.  To Rehydrate, I Heat the water, to almost a boil and let the burger sit for awhile to rehydrate.
I have done this many times with ground sausage also, but for whatever reason never is as good as hamburger.   I think it just has to much FAT in it,it works but not as well, and seems to take longer to rehydrate.
FYI, I do the same thing with White Meat Chicken in a can.  I add this to Knorr's Teriyaki Rice or Teriayki noodles.  I also dehydrate broccoli, red pepper, green peppers to add to the Teryaki meals.  Thought, I would add that for you BEN!

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