Burgers well done = fewer calories?

Ron6098
Ron6098 Posts: 31
in Food and Nutrition
This crossed my mind tonight at Chili's. It would seem to make sense that a burger cooked well done with a dry mouth feel would have lost a decent portion of its fat content. I'm trying to figure out if ordering a well done burger is worth the reduction in taste. I googled this a bit but didn't come across anything all that informative.

Thoughts anyone??

Replies

  • cmriverside
    cmriverside Posts: 34,409 Member
    Not worth it unless you happen to like well done burgers. There have been some who say charbroiled beef cooked well done is not such a good idea, anyway.


    Then again, it's just Chili's. They probably cook them pretty well done, anyway.
  • CoachReddy
    CoachReddy Posts: 3,949 Member
    totally not worth it. if you're gonna be eating a burger, at least make sure it tastes good. :)
  • Mutant13
    Mutant13 Posts: 2,485 Member
    If there is a difference if say its practically negligible.

    Also, a lot if the juiciness in burgers comes from the blood rather than the fat.
  • benol1
    benol1 Posts: 867 Member
    You should be cooking a burger well done for no other reason that the cooking process kills all of the bacteria. That is not something that can be done if the burger is cooked rare.
    kind regards,

    Ben
  • amanda1005
    amanda1005 Posts: 31 Member
    I am in school for nutrition, and last semester we did experiments on shrinkage on different fat contents of beef. I know your question is slightly different than this, but still....We cooked them in a skillet and in the oven, using I believe 90% and 70%. They were all cooked to an internal temp of 165 degrees F and then each patty was weighed, and the amount of fat that dripped out was weight.

    The amounts were so similar that the only thing that had a real difference was the taste. The actual amount of fat you would save yourself wouldnt be worth eating something cooked not to your liking.
  • amanda1005
    amanda1005 Posts: 31 Member
    If there is a difference if say its practically negligible.

    Also, a lot if the juiciness in burgers comes from the blood rather than the fat.

    The red liquid that comes out when cooking red meat is not blood. Like humans, all muscle is composed of a large amount of water. This water mixes with the protein myoglobin, and the more myoglobin, the redder the meat, thus leading to the red liquid being cooked out of the muscle.

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