Beef aficionados love a medium-rare burger, but many people are wary of meat that’s on the pink or red side since it might contain bacteria. Is it possible to enjoy a burger that’s perfectly juicy and yet also cooked thoroughly enough to destroy all traces of salmonella, E. coli, and other microbes that cause foodborne illness? Absolutely! You just need to know a trick (or three).
Most people would not eat this..
Tip 1: Just Add a Little Mayo

Texas chef and grillmaster Tim Love recommends mixing 1 to 2 tablespoons of mayo per pound of ground meat to keep it moist and juicy even as you cook it… more

Go to Source


Comments are closed.