Originally Posted by mcnerd
I only use those designations for full cuts of meat and their internal temperature will dictate their doneness. For me ground meat has too much potential for bacteria contamination so it is either well done, medium well, or burnt.
Scaredy cat! You're right of course, but I won't live my life in fear of a little food poisoning.
If you're like me and enjoy your meat (ground or otherwise) extremely rare you need to be comfortable with the food handling procedures of the folks you buy your meat from...and you have to take extra precautions once it's in your possession. I'd never leave hamburger from the local grocery store rare.
However, when I buy meat from an Angus ranch two hours away, that's butchered and packaged well beyond competently and grind it myself, I'm comfortable cooking to taste...or not cooking at all.
Originally Posted by Kayelle
I agree fully with mcnurd.......especially if you are cooking burgers to sell. You sure don't want to be responsible for a sick customer. Use the touch test on the burgers. Poke the top with your finger, a "no pink left" burger will feel firm to the poke. I know it sounds too easy to be true, but it is.
Good luck, and welcome to DC
That method also works with well with steaks. Actually, it works better for steaks because there's seldom a big slab of cheese on a steak! It takes a bit of practice to be able to tell a medium from a medium rare/well that way, but it's a skill well worth learning. An instant read thermometer is the best training partner you could hope for.
Here's a rough guide to temperature:
Medium Rare 130
Medium Well 150
Burned beyond all recognition 170
Most folks will tell you to take ground beef to 160...good advice if you aren't comfortable with the meat.