How was this burger cooked?

[Bill86]

Originally Posted by thermal

I got into a little debate last Friday with my friend about burgers that got me thinking. He wasn’t a big fan of Ray’s Hell Burger cooked medium-rare with the au poivre preparation. He went on to explain that he was a “burger purist,” so he’d try Ray’s again without the mish mash - Just a “real burger,” he said “cooked medium well.” “Burgers aren’t supposed to be bloody.”

Nonsense...all red meat is supposed to be bloody.

[AAlmeter]

Originally Posted by Bill86

Nonsense...all red meat is supposed to be bloody.

This.

I have yet to find any cook or restaurant that can duplicate exactly the way one particular tavern I go to does them. They are out of this world, and they look very similar to the picture you posted.

From talking with the owner/cook, use 80% lean coarsely ground sirloin. Pack it very tightly, salt, pepper, and throw it on the grill over high heat for a short period of time. Very juicy, very flavorful.