We Tried It: 4 Ways to Cook A Burger That’s Safe to Eat But Doesn’t Taste Like Leather
For many beef buffs, the idea of a hamburger cooked anything beyond medium rare is blasphemous. Unfortunately, not cooking your ground beef to at least 160 degrees Fahrenheit puts you at risk of ingesting bacteria like E. coli or enterococcus, including some strains that are resistant to multiple antibiotics. But does cooking beef to a safe temperature mean you’re doomed to a dry, tasteless hockey puck sandwich?
To find out if you could cook a burger to a safe temperature without rendering it leathery and bland, we first asked readers for their suggestions and received a flood of e-mailed recommendations.
We also spoke to some culinary professionals to see if they had some sort of expert insight on the matter. Once we whittled down the possibilities to four testable methods, we brought in the folks from the Consumer Reports sensory lab to help us get some unbiased feedback.
Read the article “We Tried It: 4 Ways to Cook A Burger That’s Safe to Eat But Doesn’t Taste Like Leather” on consumerist.com.