How do you properly drain the grease after browning ground beef?

I have always found a glass bowl and a metal colander works best. I pour it in the sink to handle any splashes that occur.

I use a baster and have never had a problem with the top part getting too hot, perhaps you could consider getting a bigger one so that the fat doesn't get near the top?

Another option to consider is putting a lid on the pan and tilting it, over a suitable receptacle, then cracking the lid open slightly to allow the fat to drain out without releasing any of the meat.

The best way I've found to get rid of the fat that renders out of beef while browning is using a paper towel. Tilt the pan (using biger makes this easier) a little to one side while holding the beef against the other with a wooden spoon, this should make most of the grease pool on the tilted side. Lower the pan till almost flat, the beef should stay to it's side and the fat on the other, so put down the wooden spoon and sop up that fat with a few paper towels.
If the beef is very fatty sometimes I may press on the beef with some paper towels to get out extra fat.

I cut the top of a soda can off, use a grease screen over the beef and drain it into the can. Let it sit and it will harden so you can throw it away. Grease in the sink is very bad for your pipes.

I use a "pot drainer", something like this, they run about 8 bucks and work for up to a 10" skillet. I prefer the metal ones over the plastic.

I used to drain off the grease when I was a student and we bought the cheapest ground beef available at the butchers. Now I'm earning a reasonable wage I buy ground lean beef so the problem doesn't arise.

Surprised not to have seen what I do here:

I spoon the beef into a bowl using a slotted spoon. Then I pour the fat into another bowl, leaving the pan empty. Then I put the beef back in.

If I'm doing a typical mince/onion sauce, I might take the opportunity to brown the onions before returning the browned meat to the pan. You can leave enough fat behind to do this.

If you leave the poured-off juices for a few minutes, the fat will float to the top, meaning you can skim it off and return the flavourful juices to the pan.

Whatever you end up doing, let the fat cool. Don't throw it in the sink - either bin it, use it in cooking, or feed it to the birds.

I always drain ground meat into a colander with a bowl lined with paper towels. Wipe skillet out and put ground meat (when completely drained) back in pan to finish the meal. When grease hardens I toss into trash can. Never ever down the sink.

Place a bowl under a colander. Dump the browned beef with fat into the colander, then using a kitchen utility bowl, cereal bowl or whatever that is slightly smaller than the colander and press down all around. The fat is now PRESSED out of the beef and into the bowl. Now pour the bowl of fat into an old can and place in freezer to await garbage day. George

I use a large funnel and a jar so that I can pour from a higher distance so that there is less dripping and a more steady stream of fat but this is mostly when I'm actually trying to render fat to keep but I don't see why it wouldn't be applicable to this situation.

I've used the lid method and the colander method. To help with messes, I always use a grease resistant paper plate under the jar I use to collect the grease. Safer than risking grease down the drain and it works.

A wire spaghetti strainer and a tin can placed just above the kitchen drain. Gets all the grease and just throw it back in the pan.

I just move the meat to the side of the pot and soak up the fat with paper towels. Then throw them into a plastic grocery bag and toss it in the trash. I use old paper towels that were discarded after drying my hands off when washing them.

I was hoping to find a better way than I do it but guess not. I put a colander in a big bowl pour in the browned beef and grease. Let drain. Continue to cook with the beef. After grease cools a bit put it in a collective plastic throw away container w/ lid and keep in fridge. Throw away on trash day.

I to use the pot drainer. Kind of look like a quarter moon with holes in them with handle. Hold against wok or pan tilt & drain grease into grease pot.

I generously line a bowl with aluminum foil and pour the grease in the bowl... using the lid to strain. Once the grease cools, I wrap the grease up in the foil and toss it in the trash... easy peasy.

I needed to drain grease from beef tonight, and the best thing, since there was only one and half pounds of meat, was to cook it, and pour onto a lot of paper towels, and then put it back into the pan. Worked well for me.

I use a strainer. I pour the whole skillet into the strainer and bounce it a bit to make sure it's all out. I do drain mine down the sink while running hot water, but I've also drained it into a container and threw it out after it cooled.