Medium Hamburger

Description

A delicious burger is something that every grill aficionado loves to make. However, there is a huge difference between a decent burger and a perfect burger. To make the perfect burger for any event, you have to be able to cook it medium-rare, and that requires you to get familiar with the timing involved, and you’ll probably want a hamburger cooking temperature guide and food thermometer to make sure you’re on point.

When you make a medium-rare burger, time is everything. A minute or two over a specific time will give you a medium or medium-well burger. For a medium-rare burger, your timing skills have to be exact to achieve the perfect temperature.

Keep reading to learn exactly how to make the perfect medium-rare burger.

Can We Eat Medium-Rare Hamburgers?
First, a lot of people wonder if eating medium-rare hamburgers is safe. That’s a tricky question to answer. There are a lot of variables that affect how safe medium-rare ground beef is to eat.

That’s because the bacteria that forms on the surface of the meat gets ground up into the inner parts of the meat when it’s processed, and that bacteria gets trapped inside of your burger. Usually, that bacteria can survive being cooked to medium-rare, but you can get around that issue fairly easily.

First, you can pasteurize your hamburgers by maintaining a 140-degree temperature for about 12 minutes. That’s not quite medium-rare, but it’s close enough that amateurs can’t tell the difference.

If that doesn’t sound good enough for you, there is a way to safely cook your meat to 130-degrees or medium-rare. You can grind it yourself. Butcher shops and stores process tons of meat everyday, and bacteria typically grows because they can’t keep their work areas perfectly clean at all times. When you grind whole muscles at home, you can keep the meat a lot cleaner. Then, you can safely cook it to medium-rare.

If you’re just buying pre-made patties or raw ground beef from the store, you’ll want to pasteurize it, or you’ll want to cook it until it’s well-done.