Senior Member
As long as there's enough fat content ground beef is fine at well done. Plus there's the concern about bacteria. That being said when I grill I usually do medium/medium-well.Originally Posted by Parkbandit
You had better pay your guild dues before you forget. You are 113 months behind.
Be thankful that I can only use this 4 times in this post.. because your post deserves 100 of these.
PC RETARD HALL OF FAME
The concern for bacteria is real. If you're not getting a warning of some kind after/while ordering a rare burger, bounce.
I've never, ever gotten sick from eating medium burgers my whole life.
Ever.
The concern is null if you are getting your beef from a reputable butcher.
PC RETARD HALL OF FAME
Member
If you cook the outside like it was on the sun, you get all that delicious carcinogen crunchiness, although it never comes out rare when I do this.
The story with E. coli is that, yes, occasionally you get a burger that has X amount of bacteria and/or virus and/or prion and/or protista. Whatever. It's just never enough to cause you to have anything worse than a little bit of the runs.
Last edited by Stanley Burrell; 12-10-2018 at 05:35 PM.
Black Mamba
Sous vide then sear it
...stick it in a plastic bag and boil it before you sear it?
Last edited by Astray; 12-10-2018 at 06:21 PM.
Although I firmly believe rare/medium rare steak is the way to go I still prefer a well done burger.
At least I'm much better about my steaks in my old age, when I was younger I would do well done with A1 sauce. I had to have the A1 sauce because steak seemed so dry to me, because of course I was getting it well done. Once I started doing rare it felt like a disgrace to ruin this perfectly good steak with putting any kind of sauce on it.
A well done hamburger just doesn't seem dry to me like a well done steak does, plus I still put mustard, ketchup and mayo on a hamburger anyways.
Black Mamba
yes
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