So this sounds lame, but I have never cooked burgers before. Well my dad came over and since it's my first house I purchased we did the traditional grill out. I bought a charcoal grill and he showed me the ropes etc.
Now I don't have a Meat therm (I did but mine broke), but we cooked it with the grill at about 300 degrees for around 15-20 minutes. Burgers were good and no pink (well maybe very very slightly) in the middle, but thats generally how I like them (Btw is "Medium" aka little pink "technically" safe?)
Anyways i've heard that color is not a good indicator of doneness, but the meat was bought that day and used immediatly (so it was red) and apparently the color not being a good indicator is only valid the the meat has been stored for awhile?
Is this true/untrue? I guess im just a bit paranoid.