Wouldn't this be totally dependent on the temperature of the grill and starting temp of the meat? Just use a thermometer! Thermometer solves many problems. Thermometer loves me and I love thermometer.
this post was submitted on 16 Mar 2025
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"Without my thermometer I am nothing. Without me my thermometer is still pretty useful"
Where your index finger and thumb meet, in the web of your hand; you can pinch closest to the outside. There you will find about the same resistance as rare meat. Move a little further in, about half the distance to the connection joint and you will have about the same resistance as medium meat. And just below the joint you will find the resistance of about well done meat. This is right about where you find that pressure point, so if you pinch hard enough you'll know.
Isn’t this for whole muscle meat not mince?
Yes but i find it still works relatively well for ground. It's more a guideline more than actual rule, even for muscle. You can always stab-cut with your spatula in the middle to check color.
Back when I was cooking professionally, in some states (the one I was in) you could not serve medium burger unless you ground in-house. That way the restaurant could control the cleanliness and amount of possible contamination in the ground. Since then I have refused to serve anything but medium well from store bought ground.