Order to Never Make at a Burger Joint

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Burger doneness is as crucial as meat quality. Each step from rare to well-done affects the final result differently.

Many full-service restaurants ask their customers how they like their burgers to be prepared, and the response is likely to make all the difference in the quality of the finished product.

The temperature at which a burger is cooked, regardless of whether it's a chain or a chef-driven concept using the best ingredients, will always be the deciding factor.

What really matters is that the best quality product can't be saved by cooking it incorrectly or for too long, regardless of whether it comes from a high-end ranch in Idaho or not.

That's why it's better to avoid ordering a well-done burger that has been cooked for a long time. Unless you're a fan of the taste of charcoal briquettes in your mouth.

If a burger is overcooked, it loses all of the beef's flavour and texture, making it taste like a hockey puck.

It's better to order medium-rare or uncommon than it is to order medium-well. The quality of the beef or meat you're using is clearly evident in the flavour.

Ordering a well-done thick burger will result in a charred outside and a dry and crumbly inside, neither of which appeal to my sense of culinary adventure.

If you can locate a restaurant that serves a fantastic thick burger, don't be scared to order it medium-rare; good high-quality beef is nothing to be afraid of.

Customers worry that the meat hasn't been properly cooked since grinding it tends to bring out more of the meat's natural colour, and they are terrified of finding blood.

In order for the beef to keep its fluids and fat, the burger must be cooked at a temperature of 165 degrees Fahrenheit.

In the end, the cooking temperature is all up to the client, and they're more than glad to create a well-done patty as they'd choose.

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