Have a better burger

About six million pounds of hamburger meat were recalled this year due to possible E. coli contamination. With three simple steps you can make sure your next burger is a safe one.

1. Grind your own meat
   Pre-ground meat originates from huge batches of beef, upping the odds of contamination. Cut a slice of chuck, sirloin steak, or pork shoulder into one-inch pieces, then pulse in a food processor until well chopped. Or ask the butcher to grind a cut of meat for you in the store.

2. At restaurants, order your burger well-done
   Although there's no way to guarantee that the chef will cook the meat thoroughly, this request is your best bet.

3. Use a meat thermometer
   Since bacteria is generally found on the outside of meat cuts, it's killed by cooking. But in ground beef, surface meat is mixed throughout, so it's vital that burgers are heated all the way through. Make sure the thermometer reads 160°F in several spots.