re: Is 145-150 internal temp ok for ground meat

I don't see the advantage of holding it at 130 rather than 140, you still get medium rare burgers with just a quick, simple sear on both sides.

Why even tempt salmonella.

Just my thought, but that is a very informative website.

Thanks.

I love a good rare steak, but I just don't mess around with ground meats. To each his own