I've taken to grinding my own beef with a kitchen aid grinder attachment because grocery store ground beef is basically pot luck on the cut you're getting. Lately I've been doing a 50-50 grind of chuck steak and maple bacon. That's some good stuff.
I like my steaks medium rare but prefer burgers medium to medium well.
Pan-seared over high heat for 6 minutes each side.
Toppings: two slices - top and bottom - White American, Cheddar, or Provolone cheese (depends on my preference that day); two strips of bacon lightly crispy; two slices Mancini red roasted peppers; ketchup.
Sides: 1 Claussen Hearty Garlic pickle
Beer: River Horse Tripel Horse or Carton Brewing 077XX.
Medium, with American cheese, lettuce and ketchup. I like American better than cheddar, it melts better and has a milder flavor. Ill add raw onion and a slice of tomato if I'm just doing a random burger on the grill.
My pet wolf doesn't even like his meat rare. Medium well to well. Stop and Shop has a nice blend of ground Black Angus and Kobe beef. Melts in your mouth.
I have gotten sick from frozen patties before, even cooked to medium or well done. Which is why I never ever use frozen patties anymore and haven't in many years.
Nope, never. And I eat all of my beef medium rare or rare. The only times I've gotten food poisoning was from lamb at a company picnic, and from a Benihana in Orlando Florida along with everyone else from my office at the conference who ate with me.