If you're cooking out this holiday weekend, beware of the dangers of undercooked meat.
"Keep burgers frozen or at least in the refrigerator until just before cooking because cold temperatures slow the growth of bacteria," says UAB registered dietitian Beth Kitchen, RD, director of the EatRight Information Service. "Burgers need to reach an internal temperature of 165 degrees while cooking to ensure that bacteria such as E. coli are destroyed." Kitchin recommends using a meat thermometer to check temperature.
And don't squash your burger to check the juices, that just ruins the natural flavor.
Try garlic, Worcestershire sauce or a touch of red wine for a new twist.
Contact Bob Shepard, Media Relations, 205-934-8934 or [email protected].
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