To cook burgers a bit pink in the middle

[Fianceechickie]

Just that, really. I never have but they're never as nice and juicy as they are in restaurants when I do them at home, even if I make them from scratch. I use a thermometer to make sure I'm only doing them to the recommended safe temperature but even then they seem overdone to me...

The risk with mince is that unlike steak, where it is reasonable to argue that the main risk is the surface, with mince it is all potentially “surface”. So a rare burger —no matter how lovely— is riskier than a rare steak at the same temperature. It’s a risk I am happy to take. I probably wouldn’t take it if I was cooking for small children.

Why start another thread?!

YANBU. I can't stand burgers cooked to death. They need to be medium, so much better. I wouldn't do it with frozen burgers though, only fresh ones.

Anybody who is thinking rare burgers are ok should really watch

It’s 23 minutes of bad film making. Perhaps you could give us the tl;dw summary?

I have pink burgers in Byron whenever I go in there, never had a problem.

There's some twat on another thread who's eaten rotten sausages out of a bin, so yeah, your plan sounds positively healthy.

The inside of beef steak is virtually sterile, which means that if you sear it properly, it is completely safe to eat. The problem is that during processing, the outside is contaminated with faecal bacteria (not envy) and when you mince it, the bacteria are mixed through.
A few years ago, the Food Standards Agency issued advice (I'm not sure if they still say this) that said that restaurants shouldn't give rare burgers to children under 12, unless they explicitly ask for it.

Thanks all. I think I'll give it a try. Maybe not for the kids; just me and DH!

I always cook burgers pink and have never come to harm. I do however regularly make myself steak tartare in summer, so am probably impervious to anything raw beef can throw at me!

Double thread?

Anyway, I'll happily cook a whole piece of meat that's just on the turn. This will probably gross out most here. But I wouldn't serve burgers rare for the reasons previously given.

If you want rare beef, get some rump.

just seen other thread...oops...