If diluted peroxide is the key, what percentage? As for the peroxide, I’ll have to read up on it and get back to you. Each and every specification for a certain kitchen appliance matters. Ah, summer. Not on your grill! We do not, as a rule, advise people to use leave-in probes when cooking directly over high heat, as in the case of grilling. It’s easy to overshoot a target when the temps are changing so quickly! I’ve had no problems with this at all, in fact. Interesting. There is a way to bend those rules by grinding your own meat for your burgers. Convection is an add-on feature found on many regular and toaster ovens. Rinsing the meat first is something I should have brought up. When preparing your burger, you can decide to use different temperatures depending on your preference. Of course, with carryover cooking, that means you’ll want to pull your burgers at 155°F (68°C) to achieve the best temp possible. When we cooked the burgers over direct heat, their temperature rise was steep and swift. Use your oven thermometer to check the internal temperature, Preferred burger toppings I.e tomatoes, onions, cheese, lettuce, mustard e.t.c.

For ground turkey or chicken, the minimum safe temperature is a little higher, at 165 F/74 C.It typically takes from 10 to 15 minutes to reach either temperature, depending on the thickness or size of the hamburgers. The two-stage method means setting up your grill with a lower-heat section and a high-heat section. The buzz of the bees, the laughter of the children running through the sprinklers, the sizzle of burgers overcooking on the grill…. This, I would be interested to know. Source: Fromthespruce.

That is anecdotal evidence, but I believe the slower protein coagulation in the slower cook compensates for the lack of insta-crust obtained by the hard sear. You bring up an excellent point. When cooking a hamburger, make sure you handle the meat safely. By approaching the final temperature more slowly, you keep the thermal “momentum” in your burgers low, thus making it easier to hit your target pull temperature. Easy Oven Baked Hamburgers Simply Whisked. And we quickly readjusted the position of the leave-in probe. There are different methods of preparation, It can be broiled, grilled or baked in an oven.

Rick, There ARE dedicated recipes for cooking burger with the convection feature. Ed, I know the sear method does work because when I stick in my thermopop at the end to check temps I can get little gushers of juice from the hole I just made. I am attempting to replicate some hamburgers I have had at a "local" place around here (read: 1.5 hours away), where the burgers are not well-formed patties but kind've jagged patties that get nice and crisp and also are relatively thin and spread out, cooked by the burgermeister on a large commercial griddle. Though any temperature under 160 F/71 C or 165 F/ 74 C for ground poultry—is not considered safe for ground meat (USDA Guidelines), here is a list of cooking times for varying degrees of doneness for burgers: Now that you know how to cook a burger safely, it's time to cook some up. The grill I was using happened to be hovering around 300°F ambient temperature.

And at this point, I need to say something about our method. Always wash your hands before and after handling the ground beef. Our gradients were smaller, and that meant that the temperature change was slower when we eventually put them on the hot side for searing. To perform the experiment, we used an armor cable Type-K thermocouple probe and a ThermaQ® Blue. Bacteria don’t cling to any surfaces—they just sit on the surface. The average temperature that most recipes will recommend for burgers is about 400°F. Once you know the texture and taste of your burgers, you will be able to select the best cooking time and method that suits your needs. You could also use a dilluted peroxide solution to sterilize it, which is both “generally recognized as safe” by the FDA and is something recommended by the authors of Cooking for Geeks. Basically, there are different possible temperatures that you can cook your burgers. And since any piece of meat is only as cooked as its least cooked part, you need to cook the ground beef to 160°F (71°C) to ensure it is safe to eat. But if you grind that steak up and turn it into a ribeye burger (yum), you’ve taken all the bacteria living on the outside of the steak and distributed them throughout your patty. So I was doing the slow-cook at that temp. It is the act of grinding that distributes bacteria from the surface into the meat whether the store does it or you do it. ), The armored probe can take more heat than most probes, and we thought it worth the risk to show you the difference in the two methods. If you buy your ground beef prepackaged, you don’t know what cuts were used, how long it has been mixed together, or anything else. Yes, it does. You start your food on the unheated side, allowing only the ambient heat from the hot side to cook it. Please ensure that you have mastered the science of burger preparation before deciding not to use your oven thermometer as it is a very useful baking tool.

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