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shogun308 t1_iy4mzdb wrote

Reply to comment by gamaknightgaming in Patty melt [homemade] by JesusJugs123

If that centre has been 65C or over for more than 2 minutes, it's considered safe in the UK. It is very unusual for beef mince to stay this colour in that scenario.

Burger meat cannot be "medium rare" because of the contact areas for bacteria, which in mince are ground through the entire patty. Steak can be, because there is no surface area within; only where the heat touches the exterior of the meat. (Which is very quickly made safe by a hot pan/grill).

If I was served a burger this colour in the center I would not eat it.

My head chef went to an upmarket restaurant and had a burger that came like this. Spent a week off work, uncertain which end to hang over the toilet bowl.

Source: spent 10 years in the restaurant/hotel trade, most as a sous chef and undertook a number of different food hygiene and safety courses.

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BronchialChunk t1_iy5kv9k wrote

maybe more of an american thing but pretty much any place you go to that's making a burger to order will ask how you want it done. I think it's just more a reference to the fact that a steak would look like this at medium rare as opposed to any adherence to correct culinary terminology.

I used to have a buddy that was a bartender at a place and he knew my penchant for rare steaks and all that. I'd occasionally order burgers from there and they'd cook it to be a bit pink inside than they were supposed to and I never got sick from it.

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dedicated-pedestrian t1_iy6as2a wrote

The main way you can keep beef pink through the cooking process is by inhibiting the Maillard reaction, which you can technically do through members of the allium family.

But kneading onion pieces into a burger produces a meatloaf, so... Yes, cook the burger.

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