Thank you guys so much for all your advise, I actually took a little bit of all of it, and ended up with my new burger cooking method, which resulted is three very moist, juicy, well done burgers...and an excellent larger medium burger for me...
very good indeed.
Hello Chowhounds! I am in need of some help.
I first of must say that I am the foodie in my house and everyone else in my house it very picky about certain things, and try as I might, I cannot get them to understand that as long as a hamburger has reached 160 degrees, that if there is a little pink inside, it is okay. So when I cook the hell out of them (burning them to a crisp) there is always still some slight pink, so my question is this, besides not having the burger touch...is there something I am doing wrong?
Can there be a burger cooked well done that is not burnt?
Any advise would be greatly appreciated.