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Medium rare burgers? [Split from Ontario board]

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Medium rare burgers? [Split from Ontario board]

dgrayca | Nov 1, 2007 12:49 PM

I still don't get this facination with "pink burgers" and medium rare burgers. While I don't like my burgers well done, I do understand that temperatures of 160 F are required to kill eColi. In the case of beef, that's medium.
Keep in mind that the internal meat of a burger is still "surface meat" due to the forming of a pattie from ground beef, so it must be cooked 160F not on the surface, but throughout, yielding a not so pink burger.

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