Cooking meat can be tricky. Before flipping your next burger take a look at Michael Symon's suggestions.
It’s now considered safe to eat your pork pink at 140 degrees! Yeah! Cooking thermometers take the guesswork out of cooking, as they measure the internal temperature of your cooked meat to assure a safe temperature has been reached, harmful bacteria have been destroyed, and your food is cook perfectly.
Rest Your Meat
For optimal juicy meat, make sure to let your protein rest! After your desired cooking temperature is reached, remove the meat from your heat source and let it stand 10 to 15 minutes before carving. The amount of time required for resting varies with the size of the cut of your meat. During this resting time, the meat continues to cook (meat temperature will rise 5 to 20 degrees after it is removed from the heat source) and the juices redistribute.
All About Ground Beef
For great burgers, meatloaf and meatballs you need at least 20% fat in the blend. Michael prefers 25-30%!!
To make the juiciest, most flavorful burgers, choose ground beef that is 70 percent lean and 30 percent fat. To make more healthful burgers—but ones that are still pretty juicy and tasty—choose ground beef that is 80 percent lean and 20 percent fat.
To see what the lean-to-fat ratio is on ground beef packages, look on the label. The ratio will usually appear in slashed numbers, with the lean content before the slash and the fat content after the slash—such as 70/30, 80/20, and so on.