He's from Canada. They really like their hockey pucks up there.
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Nuffin..!
You do know that just by going out to eat in a restaurant, you take the chance of getting food poisoning by eating anything they serve? You can get your old boot burger burned to a crisp and then get food poisoning from the salad you eat as a side because they didn't store or wash the produce properly? Or if you get a drink with ice in it because one thing that rarely gets cleaned is the ice machine and they get coated in pink mold on the inside? Eating a medium rare burger should be the least of your worries. :lol:
I like my steaks on the medium side.
I like both my burgers and steak with just the slightest tinge of pink in the middle. Little more than Medium.
You obviously trust your local butcher!
https://encrypted-tbn0.gstatic.com/i...hvNefuE-vlqdJf
Sensible
I don't really disagree. Poultry and fresh produce are the likliest things to get you sick. I eat raw sushi weekly (granted it's flash frozen).
Like I said, I think it's because it's a law up here that restaurants can't serve burgers with any pink unless they grind it in-house. Now it just grosses me out when I have a burger that way. I'll still eat a steak bloody rare though.
This is close to what I do. "Worcestershire sauce, Egg, saltine crackers and I mix in a bit of HP Sauce".
You have to remember, I learned this from a woman (my Mom) who had to make a pound of hamburger feed five people. A few crackers and the egg do make them seem to cook better on the BBQ.
Here's what I put in mine: ground beef
:thumbsup:
Add anything else other than maybe some salt and pepper and then it ceases to be a hamburger :hand:
BBQ sauce. I always put some in the beef rather than coating the burgers with it on the outside. That way it sweats out when cooking and becomes yummy-juicy.
Ya'll are making meatloaf, not hamburgers..!