Tonight I grilled myself a double cheeseburger. It's tough being a nonvegetarian carnivore.
But: my wife Jess claims that all meat should be "cooked all the way through." This means a gray consistency for steaks (the horror! the waste!), dried-out chicken breasts, and chewy hamburgers.
The burgers I cooked for myself tonight were succulent (no blood), moist, and delicious. I do want a cooked-through burger if I'm at a fast-food joint, but I'll take my T-bone soft and juicy, as well as my burgers. I don't face any E. Coli risk for eating a medium-rare burger or steak, do I?