Burger cooking temperature laws? (moved from Washington DC & Baltimore board)
I have a quick question that I'm hoping someone can help me out with. What are the rules/regulations around cooking temperature for a burger at restaurants?
I frequently go to the DuClaw's in Bowie (beer release nights), and I usually just get a burger with dinner - I order it to be cooked medium (they won't do rare or medium rare). I've also visited a couple of other restaurants who won't give me a burger any less than well done.
Any light that could be shed would be welcome! Thanks!!