Tuesday, June 7, 2011

Coming Soon: How to Make Perfectly Pink Hamburgers

I just found out that amazingly delicious cheeseburger you saw in the Pinot-Glazed Mushrooms video can't air until July, 27th. It was a sponsored post, so I have no choice but to wait, however I did film some extra footage during that session on how to get a perfectly pink burger. I'm in Los Angeles on some semi-secret business, but I should have this hopefully helpful how-to up tomorrow evening. Stay tuned!

6 comments:

milkshaken said...

two words: beet juice

Shreela said...

As long as internal temp is 160F, I'd love to learn to make a burger that looks like yours.

Hilding said...

At last someone else than me thinks that burgers are absolutely fine a little bit pink! Love you even more now, haha!

Hegesias said...

You take an awful lot of "secret" trips.

In a completely unrelated observation: you always have struck me as the undercover CIA agent type...

Thom said...

I love a burger that is NOT cooked throughout. That said, I am stuck some where between medium and medium-rare. I like to go as rare as I can without the meat being squishy, but haven't experimented enough to achieve it. Luckily the higher end burger places are now cooking the burger however you like. Looking forward to the post.

Dina said...

Looking forward to your tips and how to! I almost always overcook my burgers!