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May 28th is National Burger Day and while I don’t know how many people would take meat grilling tips from a vegetarian, let me say this:
I know how to do it… I just don’t eat it.
For the safest way to grill, here’s what the pros recommend for internal grilling temps.
Using a meat thermometer, the U.S.D.A says beef, steaks, chops and roasts should be heated to a 145 degrees internal temp.
For ground meats like burgers made of beef, those should be cooked to 160 degrees.
For ground poultry, it should be a little hotter – at around 165 degrees.
For me, it’s black bean or veggie burgers all the way. But just remember, if you grill the life out of them, they’ll taste like burnt gross cardboard. They’re not made of meat so you don’t have to go crazy on the grill and overcook them. Your best bet? Read the package and test one right before you think they’re done. You can always leave them a little longer but you can’t undo over-cooking.
Want to share your favorite thing to grill with Laura McKenna? Please do! Email anytime: Laura.McKenna@civicmedia.us
And tune in weekdays starting at 10am to St. Croix Country & WCFW!
Laura McKenna grew up in Ohio and got her first job in radio in La Crosse in 2005. She packed up her stuff, made the move, and has been in Wisconsin ever since! Her favorite season is winter but she loves to spend all summer in her vegetable garden. When she isn’t in her pink kitchen cooking up vegetarian recipes, more than likely she’s taking bubble baths, reading mystery novels (sometimes while in a bubble bath), cheering for THEE Ohio State Buckeyes, or officiating weddings! She married her best friend from college last year but they still don’t live in the same house yet. Laura’s favorite way to spend a Friday night is watching Dateline with her cat (Phil Dawson) on her lap. She’s thrilled to be keeping you company during the workday!
