Aug 7, 2012

Grilling Hamburgers Safely

Summer and cooking hamburgers on the grill go together especially now that home grown tomatoes are ripe.  We love the grilled flavor for hamburgers, it's fast, easy and doesn't heat up the kitchen.  But have you heard the warnings from the USDA?

From their website:
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer. 

Seeing Isn't Believing
Many people assume that if a hamburger is brown in the middle, it is done. However, looking at the color and texture of food is not enough—you have to use a food thermometer to be sure! According to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The only safe way to know if meat, poultry, and egg dishes are "done" is to use a food thermometer. When a hamburger is cooked to 160 °F as measured with a food thermometer, it is both safe and delicious!


So to help a hamburger to cook evenly and prevent that "pink" spot in the middle, I poke a hole in the center of the patty.  You'll never notice the hole when eating your hamburger (the hole shrinks).  I would feel sooo bad if my cooking ever made anyone sick!  Hope your summer is fun, safe and delicious!

(Sorry for the poor picture but I think it's hard to get a good picture of uncooked hamburgers.)



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