curranjohn46
Assistant Cook
- Joined
- Mar 8, 2013
- Messages
- 4
Hi All,
I used to cook a nice burger. I never got sick and did it by eyeballing. Sure sometimes I wouldn't nail it though.
Some time ago I started experimenting with thermometers. But 160 degrees (the recommended temp) dries out the burger.
I understand there are risks with ecoli and all, but perhaps I should shoot for a lower temp and longer cooking period.
Has anyone devised a systematic way to approach a safe and delicious burger on a webber grill?
Thanks,
John
I used to cook a nice burger. I never got sick and did it by eyeballing. Sure sometimes I wouldn't nail it though.
Some time ago I started experimenting with thermometers. But 160 degrees (the recommended temp) dries out the burger.
I understand there are risks with ecoli and all, but perhaps I should shoot for a lower temp and longer cooking period.
Has anyone devised a systematic way to approach a safe and delicious burger on a webber grill?
Thanks,
John