The Burger Thread!

[DeluxeMoustache]

E. coli dies at 160 F. If it is on the surface of the meat that gets ground, and ends up with in the middle, recency of the grind is immaterial. If you cook it to 160 you are safe.

I had an undercooked burger from the District when they ground their own meat. The chills and vomiting were enough for me to know what to do.

If you want to eat undercooked meat, may I recommend a steak.

E. coli if it was present on the surface of a steak would die when the steak got grill marks, and would not make its way to the middle of the steak if the surface is undisturbed.

Blind faith in a restaurant? No bloody way. I would trust myself at home over a restaurant that grinds its own meat and offers to undercook burgers 10 times out of 10.

Burgers aren’t steaks.

[crazy_eoj]

So is all the ground beef in the US irradiated for safety, or are they just more willing to take risks with their food?

Almost all their restaurant burgers are cooked to order. Do they have much higher rates of E.coli food illness?

I have to admit I've really enjoyed a couple of burgers cooked to medium in the US of A.

[KevanGuy]

Originally Posted by you&me

Or can I safely cook my burgers to medium when using pre-packaged ground meat from the grocery store?

Absolutely not.

[TheAlpineOracle]

I just ate that Veggie Burger from AnW. Not going to lie, if I didn’t know what I was eating going in, not sure I could tell I wasn’t eating beef.

[Flacker]

Originally Posted by DeluxeMoustache

E. coli dies at 160 F. If it is on the surface of the meat that gets ground, and ends up with in the middle, recency of the grind is immaterial. If you cook it to 160 you are safe.

I had an undercooked burger from the District when they ground their own meat. The chills and vomiting were enough for me to know what to do.

If you want to eat undercooked meat, may I recommend a steak.

E. coli if it was present on the surface of a steak would die when the steak got grill marks, and would not make its way to the middle of the steak if the surface is undisturbed.

Blind faith in a restaurant? No bloody way. I would trust myself at home over a restaurant that grinds its own meat and offers to undercook burgers 10 times out of 10.

Burgers aren’t steaks.

This is why you should also avoid mechanically tenderized steaks, which thankfully I have only ever seen at Walmart. The only safe way to cook said steak would be to 160F in the center which is into the well-done (ruined) range.

[Wormius]

Originally Posted by TheAlpineOracle

I just ate that Veggie Burger from AnW. Not going to lie, if I didn’t know what I was eating going in, not sure I could tell I wasn’t eating beef.

We tried it out while on vacation. I had some of it, and it was actually reasonable for a fast food burger. I'd say it was kind of close to a Peter's Drive-In burger patty consistency-wise. I don't know what one would taste like if it were a bit more "naked" so to speak with less condiments and toppings on it. I guss A&W is kind of a trial for the Beyond Meat products. Will be interesting to see where it evolves.

[Boblobla]

Originally Posted by Flacker

This is why you should also avoid mechanically tenderized steaks, which thankfully I have only ever seen at Walmart. The only safe way to cook said steak would be to 160F in the center which is into the well-done (ruined) range.

Costco mechanically tenderized most of their steaks as well.

[Flacker]

Originally Posted by Boblobla

Costco mechanically tenderized most of their steaks as well.

Yeah I see they refer to it as Blade Tenderized, but it is the same thing and the label says to cook to an internal temp of 160F. Enjoy your football leather.

[Jiri Hrdina]

New quest http://theyyscene.com/2018/08/20/que...ring-comeback/

[Robbob]

Kudos to the person who recommended the Out & In burger from Empire Provisions. By chance I stopped by last Friday and it was the feature burger. Delicious. Apparently every Friday they have a burger special.

[Jiri Hrdina]

http://theyyscene.com/2018//12/knigh...l-meaty-beast/

[Wormius]

Is it possible that you have had so many burgers that nothing wows you anymore? Has your inner burger lost its mojo?

[Jiri Hrdina]

Originally Posted by Wormius

Is it possible that you have had so many burgers that nothing wows you anymore? Has your inner burger lost its mojo?

The Bun and I have discussed this and certainly our bar has been raised by virtue of having some damn good burgers.
In the reviews we try to separate bad burgers from good burgers from certified burgers.

In the case of DL though, honestly, it's just a bad burger.

[Erick Estrada]

Man how do you make a bad burger with fresh ingredients? Just too plain?

[blankall]

Originally Posted by Erick Estrada

Man how do you make a bad burger with fresh ingredients? Just too plain?

A burger require a base amount of love during its preparation to be good. You have to do things like make the patty an appropriate size and shape for the method of cooking you are using. Searching out nice buns is essential too.

Cutting corners on ingredients or poor staff, will make for a bad burger. It's still shocking that some restaurants are serving frozen patties.

[looooob]

may check out Alumni on 17th tonight, but haven't decided yet whether to go Burger...any advice?

[Wormius]

The pictures of the burger didn’t look bad, but if everything was under-seasoned it would be almost as unpalatable as a bad burger. Imagining if Tim Hortons made a burger. Technically nothing wrong, but it’s just like hospital food.

[Table 5]

Originally Posted by Erick Estrada

Man how do you make a bad burger with fresh ingredients? Just too plain?

Personally I find a lot of bland burgers simply don't have enough salt/seasoning.

[Jiri Hrdina]

Originally Posted by Wormius

The pictures of the burger didn’t look bad, but if everything was under-seasoned it would be almost as unpalatable as a bad burger. Imagining if Tim Hortons made a burger. Technically nothing wrong, but it’s just like hospital food.

Boy that's a really good comparison. That's what this was. It was a burger that Tim Horton's would make.

[Scorch]

Do you have a list of all certified burger joints? I don’t want to waste time on something mediocre