Hamburgers are America’s favorite food for grilling, reports the Hearth, Patio, and Barbecue Association, consistently beating out steak, hot dogs, brats, and chicken. We eat about 50 billion burgers per year, an average of three per week.
But in recent years, the Centers for Disease Control and Prevention has linked our fave food to several outbreaks of E. coli, an especially nasty food-borne illness. Gone are the days when you could blithely order a medium-rare burger.
Unfortunately, burgers cooked to the temperature recommended by the FDA can be insufferably dry. Is it possible to serve a safe but juicy burger? Absolutely.
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