is it okay if a burger patty is a bit pink in the middle?
if not, is it possible to finish them in the oven?
my burgers always end up pink like this.
if you trust the quality of your meat, it's fine. i hate the texture of it though.
you can finish them in the oven, but what i usually do is cook the meat over medium-low heat until it's 90% of the way done, then take them out of the pan. heat the pan to medium-high and give it a sear, it should finish cooking to well-done. this is more energy efficient than heating the oven to finish them off.
Mine too, I followed this recipe exactly too...?
I prefer mine pink, and as long as you trust your meat per >>7231215 you're good. Primarily because there are few if any transmittable diseases from cows to people. However, If you're looking to make well done on the stove either >>7231272 or consider this method. High heat to sear outside of the burger, careful not to burn, flip your patty and cover it and trap the heat. Lower the heat, otherwise the result is a charcoal briquette. If done properly, you should achieve well done burgers with the juices sealed in.
>90/10 beef and bacon
That's all well and good however:
>Diced garlic clove
(cracked and mixed in)
(not a lot, just enough to help hold it together)
>Pinch of fresh rosemary chopped
>Pinch of salt
>Pinch of pepper
I'm a bit new to /ck/ but iirc no. If that's Jack as the filename states that's not what's going on at all.
>Diced garlic clove
Definitely. Fucking. Not.
You should never need to add an egg. If your meat won't bind, you don't have enough fat in it. If you're using 80/20 beef, you damn well have enough fat in it.
NIGGA HE THINKS THAT HIS MEAT IS "JUICY" AND "/beautiful/" AND RECOMMENDS THAT IF THERE ARE SPOTS OF BLOOD JUST PUT IT IN THE MICROWAVE AND IT WILL COOK RIGHT OUT THEN EATS THE PART HE CUT OFF
>rubbing that gorgeous Shun blade across the bone even though it looks dull anyways
Oh also, speaking of Jack and """""rare""""" burgers. See:>>7231217
>His excuses for his lack of cooking skills were "I always check the internal temperature so it's fine" and then right after "The colour settings on my camera make the meat look brighter then it actually is!~"
Then don't eat my food. Oh wait you never have to, problem solved. Sorry your definition of what constitutes good differs from mine in a fashion to make you feel this way. Perhaps you could chill the fuck out?
Obviously the colour doesn't matter but OP's pic is looking blue as fuck, and there's clearly uncooked meat anyways.
Also the nigga didn't even rest his shit so he probably didn't bother with measuring internal temps.
>is it okay if a burger patty is a bit pink in the middle?
IMHO it's not only OK, it's desireable. The contrast in texture between the seared crust on the outside and the tender meat inside is one of the best parts of eating a burger, and that's maximized with a "medium rare" cooking. Rare is just too soft and pasty, Medium or higher loses tenderness.
Of course that's assuming you have good meat, freshly ground. If you're talking about shoddy restaurants or supermarket meat that's a different story.
>>is it possible to finish them in the oven?
Yes, that would work. But why not just cook them longer?
Did you mince the meat yourself from a whole muscle (i.e. Not steaks) meaning it's only one animal piece and the inside of the piece was essentially sterile and then did you cook it immediately?
Then yeah it's probably fine.
Is it random slop from a million offcuts? Then there's a chance it may make you sick if it's below medium.
i once watched something where they bought 400 pounds of ground beef of different quality, regular beef all the way up to grass fed free range bullshit ground beef, from 40 different grocery stores around the United States. EVERY SINGLE SAMPLE of the ground beef had traces of fecal matter in it that could result In varying levels of sickness including e. Coli poisoning. Eating anything but well done ground beef is putting yourself at risk of food Bourne illness. Unless ur the faggot who has their "butcher" grind steaks up...
1) make sure you're using good meat. some kinds of cheap ground meat contain excess moisture, and moisture + grease = splattering.
2) Turn your heat down. That will fix the "dark outside and under-cooked in the middle" problem too.
3) Don't poke or smoosh the patties while they are cooking. Pushing on the patty with your spatula will force out juices, and as above water + hot fat = splatter.
You can use pic related or since your patties are thick just throw on a lid and steam them at the same time which will help cook the insides faster.
Cook them at a lower heat, and cover them when you aren't flipping them. I also use low-quality meat most of the time (such is the life of a poorfag), and that has a lot to do with the amount of splatter you're gonna get.
Right now I just use the glass lid from the pan to cover while theyre cooking. so the glass gets most of the splatter, but when i life the lid to flip, thats when it all comes out.
I usually use OO to line the pan then put the burger (marinated in worchest. and some grillmates) in the pan. I'll bring the heat down next time and see if it helps
Not even that.
I cook mine in a skillet, salt and pepper it right before it goes into it. Just flip it every 15-20 seconds. Keeps the juices meandering through the meat and ensures that the insides will get properly cooked without charring the outside.
I was amazed at how simple it was to make a good burger.
I like rare steak but can't abide an undercooked hamburger.
Here's my method
>shape the patties thin but with a large diameter. They'll retract when they cook, returning to a normal shape. If you shape them normally you'll end up with a chode-burger.
>medium heat on stove, flip rarely. The less you fuck with it the faster and more evenly it cooks
>after 5-10 minutes on each side, poke it with edge of spatula. If the juices run clear it's done.
>optional end step for a seared outside - turn heat way up wait a minute, flip, wait a minute then pull.
If the meat was recently ground then yes
After you grind meat, it creates a lot more surface area for bacteria to grow so it can be more dangerous to eat less than well done beef
I still eat my burgers medium regardless though.
so what all can you get sick from eating raw ground beef?
>is it okay if a burger patty is a bit pink in the middle?
Yeah, but not like your OP pic if you're just buying grocery meat.
Basically, the idea is that with steak or other cuts of meat, you have bacteria on the outside. You wash it, good to go.
They don't really wash it before they grind it when it hits the shelves. Ergo, all that shit on the outside is in the inside and you can't effectively clean it. That means the meat must be more well-done.
If you must have your burgers that rare, buy steak, wash it, and use a meat grinder. No e coli, no problem.
Prime rib is utterly incomparable because the surface was washed and the internal was sanitary because it wasn't ground up.
You can have a burger like that if you guarantee the cleanliness of the meat by grinding it yourself. If you don't, you can't, and thus you should cook it at least medium.
this thread is making me really want to pull the trigger on the sous vide circulator. I saw a video a while ago wherein a chef used one to make a burger and its been in the back of my mind for that purpose since then. Also semi-guaranteed perfect steaks intrigues me as well.
your patties are too thick. flatten them down more, also flatten them down more in the middle so theres less meat to cook through.. also make sure they've been sitting at room temp for a while so the insides aren't so cold .
>>7231209You stupid amerifats or elitists thinking that meat always has to be cooked well done until the inside is the same fucking color as the outside. Some countries like France have shit-tier quality beef, so the only way to cook a burger, steak, etc. is to cook is rare or medium, otherwise the meat is chewy as fuck. Also, people like cooking burgers like that cause it makes the meat bloody. Seriously what a fucking stupid question, you can't get fucking sick from eating raw beef.
I'm an American and you're right. Every recipe for things like flank steak or bottom round recommend cooking it to no more than medium-rare, or else it'll become too chewy.
Everybody wants to feel cultured because they're paying a lot of money just for a chunk of meat without much effort put into preparation. It's all a big scam. IT'S ALL LIES!
It's prepared differently as well compared to a regular burger patty, not entirely sure how, I'm not french and i've never prepared that dish before. But if you try to cook a beef tartare, it will just break up into little pieces, it's not meant for cooking.