He compliments the guy's cutting boards, that's cool, but then once the guy mentions screwing up a previous attempt at cooking Elk, Jack just immediately says he overcooked them and continues
Jack is inherently such a complete and utter dick that he can't even conceive of how a normal human would interact with another, and he was like that even before his severe brain damage.
Your burger shouldn't be bleeding red. Burgers might "bleed" grease, but it should be grease and not the blood (well, not blood but myoglobin). Since elk is lean, it shouldn't lean anything unless you cut it with another meat or add oil to it.
I know I sperg about this a fair amount, but sous vide is how you would want to do a medium-rare burger (but that thing is mooing or whatever elk do). The FDA, because its audience is morons, always gives the internal temperature that absolutely guarantees instant bacteria mega-death.
You don't really need to do that for proper food safety. You can do it at a lower temperature (maintaining the red color) but it takes a longer time, making sous vide the perfect way to do a medium-rare or rare burger if you want that.
The FDA for beef is 160 for ground anything, but the FDA is also assuming it's the usual mystery cow scenario where you could have meat from 10 cows in 10 countries for the same patty. It's 145(F) for something like steak, that is, something you know is from one specific cow, so if you get it ground by the butcher from a cut you picked, that's probably safe on the grill or stovetop.
But suppose you want it rare and also safe? Sous vide it. You can do it as low as 115, just do it for a couple hours. You really just have to denature the proteins (even bacteria need them) and that takes something like 105. I'd be a little leery of something like 105 because there are bacteria that can survive that indefinitely, but even 125 for a long enough time is going to kill almost all the shit you need to worry about.
I'm not saying you can't do a medium-rare burger on the stovetop, but I wouldn't do that with that tube mystery shit (actually I would never even use that crap) or grocery store ground beef, but I wouldn't even worry about it with a butcher grinding it from a chuck roast I picked.
You think he's doing it beyond just the fact he's a lazy fat sack of shit?
He's not just lazy, he's stupid as fuck. His "lazy man" recipes actually make things harder most of the time, and usually make things worse, often to the point of being inedible. Plus he has no taste, even before the brain damage, so he has no idea why his vile slop turns out so badly and instead of eating his own food, something someone who can actually cook does, he's constantly eating goyslop from strip mall shithole restaurants and fast food.
