Hamburgers....

ILL--EGGER · February 2008

I'm going to make hamburgers tonight and it will be the first time since getting my thermapen as well as only the second time cooking them (first cook ever was burgers) and I didn't do the best job my first try although not terrible. I'm curious to know if anyone can tell me what temp. would be "medium" for burgers? Or, is it even something anyone measures and rather just goes 8-10 min. per side and flip method. Any suggestions would be welcome.

BENTE · February 2008

i refuse to eat any hamburger (that i do not grind myself) that i do not cook to 155. especially after reading an article in mens helth yesterday... there are a lot of scarry things that end up in burgers. burgers seem to be the worst about having ecoli.. the article i read yeasterday says "the amount of product we test that's positive has gone up 33 percent in the last three years" so i would not eat it too rare

just my $.02 though

lowercasebill · February 2008

i will second your 2 cents.
i like raw meat with salt so.... i do not do store bought burger. no point eatin it at 155-160

Boxerpapa · February 2008

Good point, but the ecoli bacteria grows on the surface of the meat. The meat you grind is just as likely to have ecoli as store bought ground meat.

BTW...as another poster mentioned above, I concur with him. I enjoy all the grub you share on this board...keep up the good work.

RRP · February 2008

Steve,
What I do - and have not died yet from my hamburgers - is egg direct at 400° dome for 4 minutes one side, flip, but never press down for another 4 minutes and flip again, add a piece of cheese and let go for 2 more minutes. If you want a temp the accepted is now 160 for medium though I prefer more like 155 myself.

Dawgtired · February 2008

Hi...I pull mine at 140 so after the rest they'll be around 145. If you want the best burger ever...go to the foodnetwork.com and look at Bobby Flay's Cuban hamburgers. They are far and away my families favorite.
Oh, and he recommends removing at 135 but I've found a little higher suits me better.

BENTE · February 2008

HERE is the article if you want to read it.

but do you know how many surfaces that stuff they grind in the store has? alot!!

also thanks for the compliment

Longknocker · February 2008

I cook'em until 160°.

ILL--EGGER · February 2008

Thanks for all the input and will share results later tonight after it's all done.

ILL--EGGER · February 2008

That sounds like a great method Ron, will use it as you've suggested and let you know the results tonight

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