The Perfect and Safe Burger: How to Get It Done

(Chicago) Despite the recent recall of some frozen,
pre-formed ground beef patties, consumers can eat hamburgers
with confidence by following a few simple handling and
cooking guidelines.

     According to the Center for Disease Control and
Prevention, consumers should be sure the cooked meat is gray
or brown throughout.  When cooking at home, potential
problems can be alleviated by making sure all ground beef
products are cooked until the juices in the center are no
longer pink or red.  Thorough cooking destroys potentially
harmful bacteria.

     "You can serve delicious and safe burgers by following
just a few simple steps," says C.J. Valenziano, director of
food safety information for the National Cattlemen's Beef
Association.  "You don't have to sacrifice taste or time for
safety."

     Before You Fire Up. The first step in making a perfect
burger starts at the supermarket.  Choose packages that are
cold and well wrapped without tears or punctures. Check the
"sell by" date.

     To make juicy, moist burgers, shape the patties gently
-- too much handling can result in firm, compact burgers.
If you're planning to use frozen ground beef, always defrost
it in the refrigerator to prevent bacterial growth. (It'll
take about 24 hours to defrost a 1- to 1 1/2"-inch- thick
package.)  It's also important to defrost home-made frozen
patties before cooking.  If you cook burgers that are frozen
or partly defrosted, they may appear cooked on the outside
but not be completely done on the inside.

     After handling raw ground beef (or any raw meat or
poultry) wash your hands with hot soapy water.  Remember to
wash utensils and platters that come into contact with raw
meat.
                             
     What's Done is Medium Done. Some tips for cooking the
perfect burger: Grill 1/2" thick patties 11 to 13 minutes
or until the centers and the juices are no longer pink. The
U.S.  Department of Agriculture recommends cooking burgers to
medium doneness (160 degree F on a quick-read thermometer).  Use
medium to medium-low-temperature coals.  Determine grill
temperature by holding the palm of your hand above the coals
at cooking height.  Count the number of seconds that you can
hold your hand in position before the heat forces you to
pull it away -- about 4 seconds for medium heat.  When
ready, the coals will be covered in gray ashes.

* When using brown or red sauces (such as teriyaki,
  Worcestershire, soy, ketchup or barbecue) brush them onto
  the surface of cooked beef patties.  When these sauces are
  mixed into raw ground beef, it can be more difficult to
  determine doneness.

* Use a spatula to turn burgers without pressing or
  flattening them.  Pressing causes loss of flavorful juices
  and results in a dry burger.

* For a handy guide on grilling perfect burgers, look for
  a free Building the Perfect Burger card in your local
  supermarket meat department.  The Perfect Burger card was
  developed by the beef industry, in cooperation with TV chef
  Mr. Food and the Food Marketing Institute.

     The card was also reviewed for accuracy by specialists
at the USDA Meat and Poultry Hotline.  Since the Perfect
Burger card was introduced in May, more than 3.5 million
have been distributed at supermarkets.  If you cannot find a
Perfect Burger card at your supermarket, you can order a
free card by sending a self-addressed, business-sized,
stamped envelope to: Perfect Burger Card, National
Cattlemen's Beef Association, 444 N. Michigan Avenue,
Chicago IL 60611.

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