Mae Chow
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First, let’s lay down the ground rules. Store-bought ground beef must be cooked to an internal temperature of 160°F (71°C) to be considered safe to eat. Why is that, when I’m can eating a medium-rare steak that is 30°F (17°C) cooler? Because of the grinding process itself 😁 You see, bacteria don’t tunnel or even try to travel at all, and that means that pretty much all the bacteria on a steak are living on the surface 😎 If you sear a steak at a high temperature, you’ll kill the bacteria on the outside, but since there aren’t any inside, you don’t have to worry about them 🙌
You can make amazing Turkey Burgers, Portobello Burgers or even Salmon Burgers. But if you’re a beef loving Texan like me, you’re gonna go with ground beef! Now that we’ve established the type of meat let’s talk fat ratio. Most research out there will tell you the more fat the better when it comes to burgers, after all it cooks out when it’s on the grill. That being said the most popular ration used across the board is 80/20. However, recently I started using 85/15 and I like it better. You still end up with a great juicy flavorful burger but just with a little less fat. No dry burgers here! If you’re store doesn’t have an 85/15 I’d recommend buying one package of 80/20 and one package of 90/10 then combine the two. It will be perfect! (emended by Sean Baker from Al Mukalla, Yemen on August 12, 2021)
Raging hot, but not for the entire cooking time. The intense heat of a grill creates a deeply browned crust, one of the hallmarks of a great burger. Surface browning begins to occur around 250°F, when the meat’s sugar and protein react with each other, forming an unstable structure, which then breaks down into hundreds of flavorful compounds that make the meat taste more savoury, caramelized, and delicious. (These browning reactions are known as Maillard reactions, named after Louis-Camille Maillard, the French chemist who discovered them.) The higher the heat, the more intense the browning reactions, and the more complex the flavoursrr.
The researchers at thepioneerwoman.com offer additional insight. Next up: Figure out what kind of burger you want to make! Thin burgers, like this smashed burger from Ree Drummond, are easier to check for doneness. They’re thin and flat—and they’re done on the inside when they look done on the outside. But if you want to try something meatier, like Ree’s Green Chile Cheeseburgers, and you want it charred on the outside and medium rare on the inside, you’ll need a few more tips and tricks. Check out the burger temperatures below, then fire up your grill and start practicing with Ree’s Hawaiian Burgers, her Salisbury Steak Burgers or her Sausage and Peppers Burgers! (last edited 71 days ago by Phallon Rock from Auckland, New Zealand)
