I don’t eat many burgers out … turns out the places I do, take a lot of pride in their meat (and the source of their meat) … most grind their own.

I feel confident going rare (as always as crispy as possible on the outside) … but I find the burger needs to be cooked a little more in order to hold together through the eating process.

I concur that places that insist on cooking their burgers too much are not sure of the quality of their offering and are probably wise.

At home, Kobe-style frozen patties on the rare side, on a hearty bun.