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74 votes
Accepted

Are rare burgers safe?

Applying USDA standards (which may or may not be the 'same' as elsewhere, but (IMHO) serve as a reasonable standard for "Safe") Hamburger must be cooked to an internal temperature of 160°F [71°C] in ...
Cos Callis's user avatar
  • 18.2k
38 votes
Accepted

Extremely hard layer after cooking the burger on the grill

You did everything right except you overcooked your burgers. Those are relatively thin patties, they won't take 7 minutes a side on high heat, that is what caused that hard crust. I'd be cooking them ...
GdD's user avatar
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34 votes
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Where do you want 90% lean beef?

This is partly down to taste. When you make burgers much of the fat runs out by the time it's done, so you need to start with a high enough fat content that the burger isn't dry when it's done. I've ...
GdD's user avatar
  • 76.7k
29 votes

Are rare burgers safe?

Depends on the meat-grinding process. Is it some large production facility where scraps and sub-standard meat portions are thrown into a vat and ground up, with a lot of opportunity for contamination ...
PoloHoleSet's user avatar
  • 3,634
26 votes

How to fry ground beef so it is well-browned

Use a bigger pan...or much less beef in the pan. Stop stirring. If you over crowd the pan, nothing will brown. It will steam, then braise because the water can't evaporate fast enough. Secondly, ...
moscafj's user avatar
  • 75.9k
18 votes

Are rare burgers safe?

Are you asking if it is safe for you to prepare it this way, or whether it is safe to have it at a restaurant? Here's a useful guideline for restaurants, as a complement to other answers: Is this ...
Gas's user avatar
  • 181
13 votes

Where do you want 90% lean beef?

I use mince / ground beef in many dishes and in most of those low fat content is not a concern. Stirfry, chilli con carne, cottage pie, spaghetti sauce to name a few. Just remember to use some oil or ...
Willeke's user avatar
  • 2,131
12 votes

Ground beef burger patties turn gray not brown

Brown meat tastes good - Anne Burrell Of course you know this, the browning of the meat is a result of the Maillard Reaction, if you are not getting this result you are probably not cooking at a high ...
Cos Callis's user avatar
  • 18.2k
12 votes
Accepted

What is this substance in my canned ground beef?

It's a jelly formed of water and proteins from the meat, primarily collagen. More or less the same substance as aspic, though "aspic" normally refers to an intentionally created dish of ...
A_S00's user avatar
  • 1,891
11 votes
Accepted

Why is bolognese cooked for so long?

There are several phases meat goes through when simmering - a better-educated chef than myself could probably give them all names, but with no formal education, this is what I've noticed over the ...
Tetsujin's user avatar
  • 29.8k
10 votes
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Ground beef at home and food safety

I will disagree with the other answer for one simple reason -- the fewer steps taken en masse, the lower the risk. Now of course, this assumes that you're correctly cleaning your grinder, but because ...
Joe's user avatar
  • 80.9k
8 votes

Ground beef at home and food safety

No, it doesn't matter who makes the ground beef. The previous "outside" contaiminates all exposed surfaces in the grinder. So you get no "free pass" for grinding it yourself. It is also not related ...
rumtscho's user avatar
  • 139k
8 votes

Are rare burgers safe?

If you're at a nicer restaurant - or nowadays even a midlevel restaurant, perhaps - you may be eating food that was cooked sous-vide. Sous-vide is helpful not only for letting the restaurant pre-...
Joe M's user avatar
  • 5,673
8 votes
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Is the advantage of wagyu and other fine beef obliterated when formed into minced burger patty?

The main thing that wagyu is supposed to get you is dense marbling. That's especially important for cuts low in fat, like the filet and the sirloin. That is, steaks. The rest of the cow has to go ...
Joshua Engel's user avatar
  • 4,436
7 votes

Where do you want 90% lean beef?

"...you need fatty ground beef for flavor…" Presumably that's if you like the taste of fat - which I never have. In the UK it's the fat content which is labelled, as opposed to the beef ...
Tetsujin's user avatar
  • 29.8k
6 votes

Is the advantage of wagyu and other fine beef obliterated when formed into minced burger patty?

This article is disputed by others, so consider it one person's researched opinion and take it as you wish I think: http://www.seriouseats.com/2016/07/fake-kobe-wagyu-beef-japanese-steak.html The ...
dlb's user avatar
  • 8,643
6 votes

Are rare burgers safe?

"The FSA has now created and published a list of establishments approved to supply minced meat and meat preparations (rare burgers) intended to be eaten less than thoroughly cooked. " From March ...
user60464's user avatar
6 votes

How to fry ground beef so it is well-browned

If you get a lot of liquid from the meat, whether water or fat, removing some of it helps (spoon or pour). You don't need to add much fat to start with, just enough to stop it sticking. Cooking it in ...
Chris H's user avatar
  • 44.4k
5 votes

Are rare burgers safe?

As a French resident, I've always eaten rare or even raw meat, I'm 23 y.o. and still alive ;) If you are concerned about the quality of the meat served in restaurants, here are some things you should ...
F. Emin's user avatar
  • 159
4 votes
Accepted

Frozen raw beef patties vs cooked refrigerated patties?

Freeze them raw. Prepare/portion/shape all the patties then put them on small square of parchment paper (or waxed paper) square in a single layer on a baking sheet and freeze them as fast as possible ...
Max's user avatar
  • 20.4k
4 votes

Is this ground beef safe to eat?

When in doubt, throw it out. There are three main indicators to spoiled beef: Texture: beef becomes slimy as it spoils. Color: beef will go gray as it spoils, BUT, it will also go gray due to it ...
Halaster's user avatar
  • 396
4 votes
Accepted

Tips for making lean ground beef patties tender?

I use only 5% fat beef - which I would assume would be considered 95% lean, though the UK doesn't measure it that way. I cannot abide fatty meat, but that's a topic for another day ;) For me, a ...
Tetsujin's user avatar
  • 29.8k
4 votes

Utensils for stir frying ground beef

I haven't cooked beef for a while, but a wooden spatula works very well, as it can break up clumps and is safe for non stick. I prefer the straight shape of the one I've got to any of my nylon ...
Chris H's user avatar
  • 44.4k
4 votes
Accepted

Can you make a burger from pepperoni?

to answer the primary question, yes you could, but pepperoni is already cooked and processed and is hard (dried),it's easy to eat in small thin slices, but not in big chucks. You could try grinding it ...
Max's user avatar
  • 20.4k
4 votes

Where do you want 90% lean beef?

I sometimes make soup from a certain brand of soup kit. Italian Wedding. The instructions, not that I follow instructions well, call for molding small balls of raw ground beef and spice mix to drop ...
DarenW's user avatar
  • 583
3 votes

Why is bolognese cooked for so long?

I'm not certain what is a sandy texture? too dry ? Make certain to have enough liquid so that it does not dry up (add more during the cooking if it evaporates too much) There is no right or wrong ...
Max's user avatar
  • 20.4k
3 votes

Use of ground beef in Chinese food

Well, traditionally Chinese (I mean ethnic Chinese not Chinese nationality) doesn't eat beef. That why it is uncommon to see beef as ingredients in Chinese recipes. A lot of traditional Chinese recipe ...
Michael Wright's user avatar
3 votes

How to fry ground beef so it is well-browned

So if you aren't concerned with cooking the meat until it's well done, you can continue with your current approach and evaporate all the water off, and then at that point turn the heat down to low or ...
Stu's user avatar
  • 141
3 votes

How to fry ground beef so it is well-browned

When I do ground beef I usually add the ground beef in the shape it arrives where I am (slightly prismatic block). If I got it at the butcher's as a "pile" - I'll manipulate it slightly into something ...
Stian's user avatar
  • 724

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