In Which I Rant (Briefly) About an Undercooked Burger
|Rainer Zens, Wikimedia Commons|
Is it really that difficult to cook a burger to the requested temperature in a commercial kitchen?
I don't mean to be an asshole (though you could argue I'm paid to be one), but, really, any ol' schmuck can buy a working meat thermometer. Please suggest your theories -- or call me an asshole -- in the comments.