Just like steak, doneness is something that can make or break a burger.
According to Harmon, ordering rare or medium-rare is simply superior.
“The meat is moist, and you could get that fatty melt-in-your-mouth texture that I love.
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And cooking said burger beyond medium runs the risk of diminishing that flavor.
Mike DeCamp, whoseParlourrestaurants in Minneapolis and St. Paul have a following for their Parlor Burgers, concurs.
Which is not a concern for Flores, who grinds beef for burgers in-house from hand-trimmed grass-fed steaks.
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Just keep in mind the quality, texture, and flavor that you’re sacrificing by doing so.
