what's the internal temperature of the juicy well done hamburger?

DieselkW

THEBuckeye said:

Carolina Q said:

Juicy and well done are mutually exclusive terms. 

Oxymoronic

Civil War, Happily Married, Military Intelligence, Jumbo Shrimp are some of my favorites.

I was told that your basic 5 oz burger from store ground beef can represent up to 40 different cows. That's a lot of potential contamination.



Shiga toxin–producing E. coli (STEC) cause approximately 100,000 illnesses, 3,000 hospitalizations, and 90 deaths annually in the United States.

Bovine origin is the most common cause of infection in humans.

I hope this post encourages those that eat their burgers rare to make sure they grind their own meat. A steak or a roast comes from a single cow and the chances it fell on the floor in the E. coli soup of the slaughter house is greatly diminished.
Commercial ground beef is a roll of the dice - 160ºf is a safe temperature that kills most everything, including lysteria, giardia, cryptosporidium, salmonella.

Much better to eat dead pathogens than live ones.

Powak

Yup, smash burgaz FTW!

Darby_Crenshaw

it isn't the number of steer the meat comes from. It's the number that pass through that commercial grinder. Way more than four or five. That bacteria can add up. 

Especially in a a grocery store, where the person cleaning the grinder at the end of the day may be a 16yr old kid who has a date after closing time

Thatgrimguy

Or you could just grind your own and cook how ever you please.

I will say I make pretty much all my burgers with brisket trimmings from comps and charity events. The brisket burgers seem to be able to take well done temps better than steak cuts.

stv8r

I love my burgers medium at around 140-145 and feel confident as my ground chuck comes from my local butcher.  I know he's not gathering pieces from 50-60 different cows to grind at the same time lol

bgebrent

THEBuckeye said:

Carolina Q said:

Juicy and well done are mutually exclusive terms. 

Oxymoronic

Must agree

bhedges1987

Get SRF ground beef and you can cook your burgers well done and it will still be the juiciest burger you have ever had. 

nolaegghead

Assuming the burger meat is questionable for reasons detailed above, let's make another assumption that the more you cook it the less moist it will be. 

The safe formula is simplified with temp as you see it from the FDA.  The actual scientific data is time and temperature.  You can cook burgers medium rare and enforce safe pathogen removal.  This isn't something the average scullion can achieve reliably without sous vide, timers and accuracy. 

llrickman

Perfect burger for me is Sous Vide. you decide what doneness you want and sear in a scalding hot CI skillet