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  7. Steaks. Medium rare 🤤 But if you’re making a burger at home from store bought ground beef and your burger is at all pink; it’s a problem. Will you get sick? Probably not. But 10’s of thousands of people a year are damaged for life by eating undercooked meat. Is it worth the risk for one meal? Not even close. Ground your own meat right before cooking it. Or eat your burgers well done.

  9. You can add seasoned or unseasoned bread crumbs to your burger meat also and make them juicy. The bread crumbs absorb and keep the juices inside.
    I've also added shredded cheese inside and they came out awesome.
    1/2 pound burgers for smoking and 1/4 pound for grilling.

  18. I will be called an idiot or other names, but I accidentally discovered this. I found that by freezing the freshly made burgers, they were more juicy due to the ice crystals melting, and they took longer to cook. I like the reverse searing method. I like the burger press and not overworking the meat. Good channel and good advice.

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