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If you thought I would be talking about Canadian ice fighting in this gemlog, you're wrong
This is a bit about burgers.
One of the quint-essential American backyard grilled meals is the burger. Some poeple use frozen patties, others like to form their own. Some people substitute animal flesh for a fleshy plant flesh patty of which I'm still optomistic. Some people will use a portabella mushroom head and call it a burger. In any case, they need to be cooked, and there are people who don't know how.
When it comes to the fleshy animal burgers, people have their opinions on how it should be cooked, rare, medium, and well-done. Of course there are the intermittent done-ness medium-rare, medium well, and hockey puck.
My Father In-Law grills hockey pucks, every time, without fail. I like food, and when I'm hungry I'll eat the leather off my boots, maybe not my work boots I need those. But I will never fully understand the desire to cook a burger to the point where it has a crust, thick or not.
Fun fact: The red that you're seeing in your packaged meat isn't blood! It's meat juice. There may be a trace amount of blood cells, but nothing worth any concern. Meat juice is water from the cells in the meat, protiens, myoglobin, and some disolved solids. Adam Ragusea has a great video that goes more in-depth on the subject.
My Dad loves to make his own thick patties. He's better at not making hockey pucks, and in most cases, his burgers are never cooked more than medium. Overall, not bad as he only grills on charcoal.
My current favorite burger setup is as my recepie states below, but I prefer a double cheese burger for maximum juicyness to mastication ratio.
What do you do differently?