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Cooking a burger to a "SAFE" temperature depends on what meat you're cooking, and where it came from... and 'juicieness' is a factor of FAT CONTENT in any given burger.
The average burger meat in a grocery store comes from a cow that spent its last monthts of life on a mile-square commercial FeedLot eating garbage. (That's not just an expression- they really do feed those cows garbage. They mix it with shredded newspaper for roughage.)
Given that the old "health standards" posted in USA slaughterhouses are buried under an inch of dried blood and fecal matter after eight years of BushCabal's "Too busy stealing to govern" philosophy, I cook all my store-bought hamburger to 180 degrees. And that means I buy the 75/25 mix- A big thick burger needs 25% fat to stay juicy at 180 degrees.
But I'm also a hunter, so I'm cooking with some free-range venison every so often. Deer don't eat garbage, so it's safe to cook venison to the old "medium rare" standard of 140 degrees... but it's an incredibly LEAN meat, so it would be dry and tough without careful preparation.
As I cut up the deer into roasts and steaks, every scrap of extraneous fat gets saved in a bowl. And once the roasts and steaks are wrapped, all the other bits of meat go into the grinder, and that bowl of fat scraps is added carefully to the mix, one bit at a time.
My 'venison burgers' are about an 85/15 mix this year, as best as I can guesstimate. I cook them really quick in 1/4 inch of smoking-hot clarified butter to an internal temp of 140 degrees, and then I yell "Come and get it!!"
They're about 7/8 of an inch thick, crusty on the outside and pink in the middle, and they just MELT in your mouth. They're about as 'tough' as a stick of room-temperature butter. and much tastier.
I could never make such burgers from Supermarket beef. Cook that crap to 140 degrees 3 times a week, and you'll be dead from 'food poisoning' within 18 months. Or at least you'll be sick enought to WISH for death to come and end your suffering, KnowhutImean?
But also, I could never cook venison burgers up to 180 degrees. Even if you grind venson with 50% fat, it doesn't take the high temperaturatures well. The fat absorbs all the heat, melts to grease, and runs off, leaving you with a shrunken & shrivelled little venison-burger that's just about as juicy as a piece of 1/2 inch styrofoam.
So, long story short (too late, innit?)... it depends.
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