Sous Vide makes it safe and easy, but i have not always done that as I just got my sous vide unit. Also if you grind your own right before you cook it and keep you equipment clean you get two benefits one being less risk and two a much much better tasking burger. equal parts chuck and sirloin make a great burger that taste's great no mater how you cook it.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Personally I think there's more risk driving to the grocery store to get your beef than there is in eating a burger with a little pink. However, that said, no one wants to be up all night hugging the porcelain goddess for that one in x- chance. I say sous vide your burger, dip the whole muscle in boiling water for 10sec then grind, or quickly take your burger to 160 no higher, any of those options, and you'll be eating good safely.
Comment