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.
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.