Hello Chowhounds! I am in need of some help.
I first of must say that I am the foodie in my house and everyone else in my house it very picky about certain things, and try as I might, I cannot get them to understand that as long as a hamburger has reached 160 degrees, that if there is a little pink inside, it is okay. So when I cook the hell out of them (burning them to a crisp) there is always still some slight pink, so my question is this, besides not having the burger touch...is there something I am doing wrong?
Can there be a burger cooked well done that is not burnt?
Any advise would be greatly appreciated.
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