3 Responses

• If you’re not eating meat rare, you shouldn’t really be eating it.

• Tenunda, the correct temperature for a burger is somewhere between rare and medium rare. At rare the proteins are flat and untastefull, at medium they are curled too tight and can begin the slow trip to carbon.
  You’re right tho, anyone who orders a burger or most kinds of steak medium or above in the name of ‘personal preference’ are the same who would ask for thier spaghetti ‘extra squishy’at an italien place, or serve a fine wine with ice cubes in. Sure it might be your preference, but it defenetely isnt right.
  So I agree with mjf-Defenetly go for medium here if they are known to go too light in the heating department- The effects of wet aging, the process most hamburger meat in the US goes through, is totaly negated by going too high or two low. You might as well just bite a chunk out of the cow.

• zaf will be cursed with bouts of e.coli
  people, order your burgers medium well or well if you so desire…