If you want to do a really thick hamburger and not have it congratulations style, I recommend sous vide. Do it at like 131°f and then finish it off on your charcoal. It’ll still be nice and red, end to end, but safe to eat.
Dcornelissen
Bun, lettuce, tomato, patty, cheese, bacon, pickly. You’re my soulmate
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You did it right
If you want to do a really thick hamburger and not have it congratulations style, I recommend sous vide. Do it at like 131°f and then finish it off on your charcoal. It’ll still be nice and red, end to end, but safe to eat.
Bun, lettuce, tomato, patty, cheese, bacon, pickly. You’re my soulmate
Sweeeet!!!
That looks great.
Lemme get that