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