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Old 05-24-2010, 05:06 PM   #11
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I grind my own and always cook to rare-medium rare. I don't want a well done steak, or burger.
It does take some practice to get them the way you like it.
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Old 05-26-2010, 10:51 PM   #12
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I've eaten tartare using ground beef. A little pink in the middle of my burger doesn't scare me. :)

To the OP... I use my finger. The finger test posted earlier is a good place to start. Although you need to compensate a bit for the ground meat. And with anything, you get better with practice.
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Old 05-27-2010, 12:26 PM   #13
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be careful using colour to determine doneness in a burger.

game meats like bison and elk take a very long time for the "red" to be cooked out in the center. if you cook it that long, you'll end up with something better suited for a hockey rink than a bun.

as far as contamination goes, i prefer my burger rare and bloody, but i would never serve one that way unless requested.
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Old 05-27-2010, 01:47 PM   #14
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Quote:
Originally Posted by Epsilon37 View Post
Thanks the finger test is the best. And about eating it undercooked? Hmm i like to take chances
The finger test is totally inaccurate. If you want to be certain your burger (or any other meat) is cooked to a certain temperature, you will need to use an instant-read thermometer, or a probe thermometer.
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