I really love eating burgers and I often don`t want to do all the cooking and cleaning myself so I`m always looking for a great tasting restaurant burger that won`t send me to the bathroom all night. To me, the taste of any meat is best cooked somewhere between medium and medium-rare. Once meat is ground, the surface area increases dramatically and unless frozen or cooked the same day, it will become a bacteria playground.
Most restaurants with `homeburgers` buy their meat pre-ground which they season and form into patties. This leaves them at the mercy of the sanitary practices of their suppliers.
Does anyone know of any Toronto restaurants that actually grind their burger meat onsite daily.