If you love to cook and eat thick, juicy hamburgers, then try out this reverse sear method. It works great on the stove top or out door grill, and is perfect for large parties or a simple dinner for 1-2.
The thermometer used in this video is a ChefAlarm, but any reliable thermometer that is capable of monitoring items while they cook and beeping at you when done will work.
*** How do You Like Your Burger? ***
* Rare – 125-130°F / 51-54°C
* Medium-Rare – 130 – 135°F / 54-57°C
* Medium – 140 – 145°F / 60-63°C
* Medium Well – 155 – 160°F / 68-71°C
* Well Done – 165°F + / 74°C+
*** Quick Note on Food Safety and Hamburgers ***
In this video you see me cook and eat a hamburger medium rare. That’s how I like, and that’s how I’ll continue to eat it.
However, it is not without it’s risks.
When it comes to food and the bacteria that could possible make you sick, most of the pathogens are on the surface of the meat. This is why it’s much “safer” to eat a steak mid-rare, because you’ll commonly sear the surface at a high temperature first, killing most of the bacteria.
When meat is ground, the bacteria on the surface will be spread throughout the entire piece of meat. If the grinding blade, attachment, and prep area aren’t properly sanitized, then the risk increases further.
Because of this, the USDA “recommends not eating or tasting raw or under-cooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs, and hamburgers to a safe minimum internal temperature of 160 °F (71.1 °C).”
However, if your hamburger is coming from a trusted source, or you grind the meat yourself using proper sanitation procedures, this risk is minimal. You should avoid serving under cooked hamburger or other ground meat to individuals with compromised immune systems, such as the elderly, young children, and those with conditions that weaken their immune system.
In short, eat under cooked hamburgers at your own risk!
For more hamburger cooking videos, visit: