Hamburger Cooking Advice

LOW HEAT. Turn them flames down, son. Of course, if you're getting gooey pink, the flames may be too low!

Ok, I'm going to give out my secret here. What I do is take the ground meat and take italian dressing, grated or shredded cheese, garlic and mix is all together. This allows screw up and over cook it but still taste great.

Slow cooking is the best way to not screw it up. Something I was told that kind of helps, if you press on the meat and it's as firm as your palm by your pinky it's still pink and if it's firm like your palm by your thumb it's just right (slightly pink in the middle) and firmer than that it's dark inside.

I gave up on red meat last year. It was either that or statins. Big pharma loses. My neighbors cows win. I always felt a little funny when I'd crank up the grill only to look over at all those big eyes staring me down ...

So now I don't have to worry about burning the burgers or pissing off the cows.

well... it all depends on how you like it. most red meats can be tested with just your finger or a fork and your tongue....

Finger method... just push lightly into the meat with your (CLEAN) finger...watch the reaction.
finger print stays - Raw/rare
print springs back a little - Medium
springs back right away - med-well
edges curl back like a sheet of plastic - mount it to your shoe

with a Fork.... stick fork into center of meat. let sit for 20-30 sec. touch fork to end of your tongue.

Cold - Raw
Room temp feeling - Rare
slightly warm - medium
hot - well
BURNS - frisbee

Low temp is good but not best.. actually VERY hot to sere the meat on bot sides fast will lock in juices. then put on low heat to cook. Also fat is flavor and tenderness. very lean meat may be heathly, but it over cooks, is tougher, tastes bland...a little marbled fat on meat when cooked on a grill or something that will drain the grease is much more flavorful and still OK for someone that regularly exercises. just don't eat a ton, or every day.