burgers

How much pink was inside those? I cooked some this weekend and got the temp to about 160 and some were dry while others were juicy. My family is not a fan of pink either.

I like a medium burger and it also freaks my wife out. I can't stand well done beef! I like to reverse sear my burgers with some butter about three minutes per side. I let them rest for about ten minutes before searing. Creates a nice crust after smoking.

Not sure if I'm overly careful, but my thoughts on ground beef is that you have to cook it through to kill all the possible bacteria. Don't get me wrong, I love a medium rare steak, but a good sear on the outside of a steak removes all traces of bacteria, where a burger can potentially have some funk in the inside if it's still pink. I guess if you're grinding your own meat its a different story though, since you know how sterile your equipment is. Maybe it's because I buy my meat from the local grocery store and I have a hard time trusting those teenage "butchers", that they're keeping a sterile environment.

Amazing how many different "degrees of doneness" people like when it comes to beef. I would rather fix anything for a dinner party than steaks, because of the different temps.