Also - unless y'all grind the beef yourself, it's always the best bet (from a microbiological standpoint) to cook ground beef patties until they're DONE.
Not a medium well done fan?
Also - unless y'all grind the beef yourself, it's always the best bet (from a microbiological standpoint) to cook ground beef patties until they're DONE.
Not a medium well done fan?
Taste? Even medium is overdone for my preference.
But the process of grinding meat puts a lot of bacteria into the meat, and so cooking fully is probably the right choice. Because food poisoning is terrible. Which is why I don't eat a lot of burgers.
But Josh is correct. The kind of bugs you can potentially get from undercooked ground beef are no joke.
...sushi...I got giardia one time from bad water....Lost nearly twenty pounds in a week...It's no laughing matter...
I cringe every time Kirk talks about eating Sushi...He violates the Four Rules of Food Consumption...
Cook it, Cook it, Cook it, and then Cook it a little more.....
...sushi...
I got giardia one time from bad water....Lost nearly twenty pounds in a week...It's no laughing matter...
I cringe every time Kirk talks about eating Sushi...He violates the Four Rules of Food Consumption...
Cook it, Cook it, Cook it, and then Cook it a little more.....
Is rule #1, "All food is always uncooked."?
Dale's
Depends on the mood, and what i have on hand, but always ground pepper, sea salt, and garlic. Recently I've been researching burgers, because my husband loves them, and though I'm a real good cook, i always feel that mine are missing something. Usually use grass-fed beef, although I do think more fat makes better burgers. From what I've been reading, you don't want to compress the burgers any more than what you have to. Remember those patty makers sold by Tupperware, etc.? That's probably a no-no.
Some of the leaner beef doesn't want to hold together real well. Had the same problem with some lean ground pork i used. Would it be shameful to try the egg in the mix? We have lots of eggs!
IMHO, beef has a pleasant enough flavor, whether it's steak, brisket, or hamburgers that I do not wish to cover it up with overdone seasoning. I use nothing except fresh-ground black pepper and lowry's seasoned salt. The critical step is to put the salt on AT LEAST 3 hours in advance of grilling. This gives the salt time to draw into the meat, which retains more juices, which is where a lot of the flavor resides.
If the burger is ground on-site from whole chunks of fresh meat that haven't been in contact with other pre-ground meat... Then sure. I AM a fan of medium.
But Josh is correct. The kind of bugs you can potentially get from undercooked ground beef are no joke.
I cringe every time Kirk talks about eating Sushi...He violates the Four Rules of Food Consumption...
Start with good meat and all it needs is salt and pepper.
Dale's
Once you go Dale's you never go back to plain old Worcestershire.