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A properly cooked burger doesn’t mean it needs to be dry. Idk why that’s confusing. Properly cooked ground beef can still be juicy.
I never said that. I don’t like the texture of a well done burger. I also like the blood in a not well done burger.
Ground beef doesn’t need to be “well done” to be cooked to a safe internal temperature.
Ground beef doesn’t follow the same principles with steak. It’s either cooked or not cooked. There is no grading of “how” cooked.
No matter how much ground beef is cooked, the texture is not going to be the same as steak.
There is definitely grading. Lots and lots of steps between raw and charcoal.