There're tons of bacteria trapped in them from the butcher’s work area. Start the process exactly like you would with any other burgers, but once they hit 138-degrees, you should pull them off of your grill, wrap them in tin foil, and then put them in the oven for 12 minutes at 140-degrees.
Brisket, sirloin, ox tail, rib eye, and other cuts are used to make ground beef. You can avoid that by purchasing the cuts that you want to make your ground beef out of, and then you can grind them at home.
That’ll kill all the bacteria that is living on the surface of the meat. Once you do that, run the cuts through your meat grinder, and form the ground beef into patties.
Make sure to wash your hands frequently throughout the entire process! If you pick up a Thermos instant-read meat thermometer, you’ll have a much easier time figuring out the temperature of your burgers.
But some people can ’t resist the allure of a juicy rare steak or burger. But their standards say, while it’s OK to enjoy your steak rare, you can ’t do the same with a hamburger, or any ground meat for that matter.
The reason why ground meat isn’t safe has to do with the very nature of its creation, according to food safety experts. “Grinding the meat extends the fabrication (or cutting) process one more level,” says Ted Siegel, chef/instructor at the Institute of Culinary Education.
“Usually pathogens are found on the surface of the muscle tissue, so once you start grinding up the meat, you’re dispersing the pathogens throughout more of the meat beyond the surface.” Siegel says that as a result, if you serve a burger that’s rare and undercooked, these pathogens haven’t been killed off and are still living in meat, increasing the risk of food poisoning. To eliminate this risk, the Academy of Nutrition and Dietetics says ground meat needs to reach 160 degrees Fahrenheit to be safe to eat, which would make it well done.
“ something like a steak, where the pathogens are only on the surface, once that steak is seared, the pathogens are generally killed/cooked off, and you can serve it a lower degree of oneness, from rare to medium, ” Siegel says. Learning the difference between medium rare and well done is a great start to deciding what the right burger for you is.
Well Done This version of the burger can sometimes be called dried up with no juice left and brown throughout the patty. There is a fear that beef that is not well cooked can lead to dangerous bacteria being ingested.
If you are careful about where you choose the meat you purchase, you can reduce that risk and enjoy the medium rare, juicy burger. You may be a visual person, and the fact that the meat is still red in the middle may be of concern.
While some love to feel the juices run down the chin as they bite into a thick burger, others like to relax knowing that the meat is fully cooked. As long as you are aware of where your meat comes from or what restaurant you’re eating at, you can easily try the medium or medium rare burger without worry.
Share Color Fire On July 6, 2017/ Fun stuff For those in the food industry, the Jack in the Box E. coli outbreak of 1993 is known as the single event that convinced burger joints across the country to raise their internal cooking temperature by 15 degrees.
In that outbreak, hamburgers sold at Jack in the Box franchises predominantly in Washington state sickened more than 600 people and led to the deaths of four children. The chain’s beef supplier had been delivering E. coli-contaminated patties, which the restaurants were only cooking to an internal temperature of 140 degrees F, the federal requirement at the time.
Many acknowledged that, with the wrong supplier, it could have been their brand making headlines and paying out millions of dollars from personal injury lawsuits. But with the exploding popularity of gourmet burger restaurants and gastropods in recent years, the lessons learned from Jack in the Box in 1993 appear to be fading from collective memory.
Beef is largely considered safe, but if a chef touched some bacteria before handling your burger and didn’t cook it through properly, you could be in trouble. According to the Food Standards Agency (FSA), you should cook burgers until steaming hot all the way through, until no pink meat remains and the juices run clear.
Horse meat served three ways dubbed Charcuterie de Cheval Credit: Lott Schrader Cases of food poisoning double over the summer months, which is partly due to undercooked meats at barbecues.
The reason for this is that some restaurants can put strict controls on their meat from the start of the process to the end, in order to prevent contamination. There are endless ways to grill and top a burger, but one common denominator is they all need to be cooked to the appropriate temperature for food safety.
Now, if you take that same steak and grind it up, the bacteria mixes throughout the meat, both inside and outside the burger patty. It ensures that the bacteria that was distributed in the grinding process has been killed and the meat is safe to eat.
If multiple cows are processed into one final product, even 1% of tainted meat will contaminate the whole batch. This grinding and processing distributes the bacteria throughout the meat being packaged and sent to market both commercially and directly to consumers.
When this happens, grocery stores and restaurants alike are susceptible to serving bad meat. Some chefs see the USDA guidelines as too stringent, but they are put in place for public safety against widespread foodborne illness and disease.
They must first cooperate with their health department and agree on a NAACP plan to reduce the risk of illness. For this specific issue to get the go-ahead, the plan would need to state that only meat ground in-house can be cooked and served medium rare.
Keep ground beef cold and within the temperature safety zone at or below 40 °F Use separate prep areas and utensils for raw meat and produce Wash your hands before and after handling raw meat Clean and sanitize kitchen surfaces before and after preparing foods Keep ready to eat foods separate from raw foods or their juices When buying pre-packaged ground meat, you don’t know which specific cuts of the animals were used, or how long it has been on the shelf.
Now, if you get a well-marbled chuck steak and grind it up just before it hits the grill, the risk is controlled and minimized for two reasons. One, you know exactly what cut of meat you’re working with, and two, going straight to the grill doesn’t give bacteria a chance to multiply.
The meat hasn’t had a chance to lose flavor as it would be sitting on the shelf at the grocery store. You can combine the juicy short ribs with a meatier sirloin and create flavor profiles that you wouldn’t get from anything reground.
We’ve all seen the backyard grille who just throws premade patties, unseasoned directly over high heat. The grill will be set up with a lower-heat side to control how fast the burger cooks, and a higher-heat to sear in the juices.
This allows the ambient heat from the hot side to cook the burgers at a slower, controlled pace. Following the two-stage method of cooking burgers gives you a better shot at nailing target temperatures and oneness.
That heat momentum is lessened with two-stage cooking, and you have more time to pull the burgers off the grill and not overshoot your target oneness. Don’t be shy to try your hand grinding meat and blending multiple cuts together, and if you stumble upon a great mixture, share it in the comments below.