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Competition calls for a burger entry...

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DavidLSI

Knows what a fatty is.
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I have entered an Outdoor Cooking Contest next month. The four meats for this are different than the normal four and include a burger.

Has anyone here have any idea what the judges may expect as far as doneness?

Thanks
DavidLSI
 
DavidLSI said:
I have entered an Outdoor Cooking Contest next month. The four meats for this are different than the normal four and include a burger.

Has anyone here have any idea what the judges may expect as far as doneness?

Thanks
DavidLSI
Click to expand...
make it so that the juice runs down the face and gets all over their shirts
 
I would think slight pink center med well would be acceptable but who knows
 
You may want to check with the organizers, the USDA requirement for safe internal temperature of ground meat is 160F. Best to make sure that the organizer is flexible on a pink center.
 
Pink would be my plan, or whatever temp is required. Grind your own. Do a mix of 50% Brisket and 50% Tenderloin Chain Meat. Both trimmed pretty well.
 
I'd agree with the pink center for beef.

Last year we did a similar competition and mixed beef with pork chorizo in a 3/1 ratio. We made sure to cook them well done because of the ground pork. It worked out well.
 
The more and exotic toppings are what win burger contests!
 
This is what we turned in at an event in 2009. It took 2nd.
burgers-1.jpg
 
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