this post was submitted on 27 May 2025
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Burgers are ground beef and should never be cooked anything less than well done. Its just not safe. With a steak all the dangerous bacteria is on the surface so you can cook it less. If you grind it you introduce the same bacteria into the inside of the pattie so it far less safe so have medium rare or any less than cooked through burger
I've heard this said many times, and I'm sure there's truth to it. Raw meat needs to be treated carefully because the risk exists.
I'm not sure the risk is as severe as this comment suggests, though since many cultures have a version of raw minced beef like this https://en.m.wikipedia.org/wiki/Steak_tartare
The bacteria reside in the surface of the meat, which is why you can pretty much briefly sear the outside of a steak and have it bloody in the middle and be fine.
If you grind up the meat, it's all surface now.
That wiki mentions it has become less common due to all the potential health issues. If you do the mincing at the time you prepare the meal, it's likely less of an issue. But making this from US ground bread out of a carton, you're asking for trouble.