best burgers yet!

Man I could go for a couple of those! 

Wow those look PERFECT!!!

I've gotten to eating well done burgers, these days, because they all say that ground meats from the store really aren't safe, anymore.  Pictures like this one make me think I'm going to have to start grinding my own, and cooking them rare to medium rare again.  Those burgers look WONDERFUL!

Theophan said:

Wow those look PERFECT!!!

I've gotten to eating well done burgers, these days, because they all say that ground meats from the store really aren't safe, anymore.  Pictures like this one make me think I'm going to have to start grinding my own, and cooking them rare to medium rare again.  Those burgers look WONDERFUL!

Theophan....some may disagree with me but this is what I believe. Reputable grocery store (chains) / butchers purchase quality beef. They are not in the business to sell products that can put its customers at risk....To this point, what is most important is how these companies control their product while in transit, unloading and cutting/trimming. Restaurants chains (in my opinion) are not as consistent with how they handle the products once they receive, or are purchasing a lower quality product to begin with. I believe poor handling is a bigger risk than the product coming from the packers. Most of the quality chains / butchers have the room to roll meant straight into refrigeration from the truck.

Summer is a great risk (particularity in the south with the heat), but I think you want to be shopping at a place that grinds their on beef. I do not purchase prepackaged ground beef. Most quality stores grind their meat from scraps and timings from their steak cooks. They keep their meat cutting rooms at a lower temperatures in order to help keep the product from reaching the danger zone while they are preparing and packaging.

The biggest concern I have is with how long the product may sit on a back dock while unloading from the truck....before being moved / rotated into a cooler. Standards are critical....I think Publix for example does an outstanding job. I have a high level of confidence with their practices. I also have faith in my local butcher. Find yourself a good butcher / store and take the plunge with ground beef in a med rare state. Welcome back.

Cast Iron burgers are always a hit at my house. Love the crust!

Love it. 

northGAcock said:

... Reputable grocery store (chains) / butchers purchase quality beef. They are not in the business to sell products that can put its customers at risk...

Well, I agree with your logic, but with the FDA, CDC, etc., all singing harmony about how it's not safe to cook store-bought ground beef without cooking it well done, (a) I'm taking their word for it, and (b) I figure the stores are counting on the fact that the public has been warned.  It's like salmonella in the raw chicken: we know it's probably there!

... I think you want to be shopping at a place that grinds their on beef. I do not purchase prepackaged ground beef... I also have faith in my local butcher. Find yourself a good butcher / store and take the plunge with ground beef in a med rare state. Welcome back.

I agree with you!  There's a real butcher shop about a half hour from me, and I've bought some meat there and thought it was good.  Unfortunately, when I've looked at his ground beef, it didn't look very good to me.  I'm sure it's only that I've gotten used to the pre-packaged ground beef that unnaturally keeps its pink color, and this stuff is open to the air, so it's "real" and its better, but I'm just not used to the way it looks.

I'm still thinking I'll feel safest if I grind my own or cook them well.  I have a meat grinding attachment for my Kitchenaid, and I think I'll try grinding maybe some chuck and some short rib, and since I ground it myself FRESH, I'll be less paranoid about grilling them the way I used to love them, nice and pink in the center, and juicy as can be.

Thanks for sharing your cooking details.  Burgers or steak on the CI is a great alternative to grilling them.