Who makes the best burgers?

[Pondlife]

When I was in the states most places refused to serve it any other way than nuked.

They said it was because any crap on the outside of the meat gets mixed into the centre when making the burger. Therefore serving it pink wouldn't have killed anything off.

[Lockhouse]

I have noticed that about burger places, I like mine done the same as yours nice and pink in the middle. It was a case your would get asked all the time how you'd like your burgers, these days they are mullered to death

Health and safety and too many people getting sent on hygiene courses without really understanding what they are doing. Plus too much poor quality meat, mostly mixed with filler that actually does need to be cooked all the way through.

[doodab]

These days most places don't ask how you want your burger cooked - if it's a fresh minced steak burger I always like mine charred on the outside and raw in the middle - the French way.

I think asking how you would like it cooked is a trendy modern thing. Most high street burgers would just be a health hazard unless cooked thoroughly all the way through.

The french way would, IMO, be completely raw i.e. steak tartare. I doubt they would mince a perfectly good steak otherwise.

[Lockhouse]

When I was in the states most places refused to serve it any other way than nuked.

They said it was because any crap on the outside of the meat gets mixed into the centre when making the burger. Therefore serving it pink wouldn't have killed anything off.

Poor quality meat

[Lockhouse]

I think asking how you would like it cooked is a trendy modern thing. Most high street burgers would just be a health hazard unless cooked thoroughly all the way through.

Agreed because they use rubbish meat aand filler.

The french way would, IMO, be completely raw i.e. steak tartare. I doubt they would mince a perfectly good steak otherwise.

One French way certainly would, and there's nothing the matter with that. Another way would be to have a steak unminced, a third way might possibly be to have a burger. In France most of the burgers I have eated have been cooked as I described - I like tham that way which helps. Steak Hache anyone?

[doodab]

I think I'm going to make some burgers tonight. Beef ones, with a bit of red pepper and shallot.

[Troll]

These days most places don't ask how you want your burger cooked - if it's a fresh minced steak burger I always like mine charred on the outside and raw in the middle - the French way.

Très bien cuit is the only way for meat... anything else is just barbarianism esp. in Johnny bloody foreigner land

• Bleu - Done on a very hot grill for 1 minute on each side.
• Saignant - Meaning bloody. Very rare, but cooked slightly longer on the second side than a ‘bleu’ steak.
• A point - rare for British standards. This implies that a steak is cooked a little longer than a ‘seignon’ one.
• Bien cuit - ‘well cooked’. This level will still often have some pinkness in the middle of the meat. A ‘bien cuit steak’ is cooked until the juices run brown on the surface of the steak.
• Très bien cuit (!) - should get you a steak that is totally cooked through!

[Sysman]

When I was in the states most places refused to serve it any other way than nuked.

They said it was because any crap on the outside of the meat gets mixed into the centre when making the burger. Therefore serving it pink wouldn't have killed anything off.

Elf'n'Safety visited my local pub in Yorkshire, which was renowned for its roast beef and Yorkshire Puds.

The chap saw a huge joint of roast beef fresh out of the oven and delivered a lecture about the perils of cooking such a large piece of meat.

He hung around for lunch though, and when he ordered a sandwich, it was "Roast Beef, pink in the middle, please".