People can eat burgers that are cooked rare and pink in the middle in restaurants, but not at home or on the barbecue, according to new recommendations from government watchdogs. The contradictory advice was issued today by the Food Standards Agency (FSA) and will inevitably leave families confused.

By Leslie Stephens Our definitive guide to burgers--for now, and to carry you well through tailgating season. More: 5 tricks to making a mind-blowing burger Burgers are easy: Just buy a patty at the store, grill it, and serve. But great burgers--those juicy, you-still-remember-them-from-the-summer-of-'09 burgers--require some more expertise.

Lorentz Take: Mike Lorentz has spoken before about why farmers markets are NOT good places to sell meat. To clarify, his case is based on inventory balance. If consumers are able to pick there cuts, the farmer is left with a lot of the unpopular cuts. If you really want to help your farmers market's meat sellers, ask them what cuts they have a bunch of and buy a lot of that!
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