How do you brown ground beef?

I mean, how do you really brown it, to get some good Maillard and caramelization going?

@Kenji, Serious Eats
@W2 Kitchen — Dry uncovered in the fridge. Cook in very small batches.
- Besides browning the ground beef, he talks about how to maximize the amount of fond generated.
@Brian Lagerstrom — Broil on a sheet tray.
cooking.stackexchange.com
- Cook in small batches.
America's Test Kitchen — Mix in baking soda. [2]
@Andy Hearnden Cooks — Preheat the pan well. Cook in small batches.
@Tom Kerridge — Bake on a sheet tray.