How to Cook Hamburgers So That Someone Like Me Would Like Them

I normally don't care too much about how absolutely accurate the color profiles of my photos are. I'm the video guy, so if the pictures are a little off, or my grammar's ain't perfect, I get a pass.

But here I was concerned that my average-at-best photography skills would give readers a false impression of exactly how cooked this hamburger was. You'll have to take my word for it, but this was a pretty perfect medium. It may have been the bright light, but the photo makes this look a little rarer than it was.

I'm not a big fan of rare burgers, as I've always believed the beef fat therein should be hot and flowing, not cool and flabby. If I want raw meat I'll make a tartar. At the same time, I do want to keep the burger somewhat pink, if possible, so it stays moist and tender.