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Never Make at a Burger Joint


Doneness can make or break a burger, much like steak. Similar to steaks, burgers can be cooked rare to well-done, with each step altering the final result.


The more heat you apply to a burger patty, the more texture and taste will change—and not for the better.


Well-done burgers are too dry, so they lose all the flavour and texture of the beef.


A well-done thick burger will be browned on the exterior and dry and crumbly on the interior.


Once the interior reaches 165 degrees, you've ruined a once-delicious meal. Once you locate an establishment that offers a wonderful thick burger, live a little and order it medium-rare.


Food-borne disease is a typical reason people are uneasy about rare burgers, but that's only a problem if you obtain your burgers from a non-reputable source.


Because at that temperature, the meat will maintain its natural fluids and fat. We test our burgers medium-rare to achieve balance with other seasonings.


Well-done burgers change the fat, fluids, texture, and taste. "A well-done burger loses much of its fluids and fat, leaving a dry, crumbly patty.


The cooking temperature is up to the client, and they're glad to create a well-done burger as they'd like. Remember that you're compromising quality, texture, and flavour.

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