Have a better burger
- Grind your own meat
Pre-ground meat originates from hugebatches of beef, upping the odds of contamination. Cut a sliceof chuck, sirloin steak, or pork shoulder into one-inch pieces,then pulse in a food processor until well chopped. Or ask thebutcher to grind a cut of meat for you in the store.
- At restaurants, order your burger well-done
Although there'sno way to guarantee that the chef will cook the meatthoroughly, this request is your best bet.
- Use a meat thermometer
Since bacteria is generally found onthe outside of meat cuts, it's killed by cooking. But in groundbeef, surface meat is mixed throughout,so it's vital that burgers are heated all theway through. Make sure the thermometerreads 160°F in several spots.