Just eaten pink beef burger!

[Dancingflamingos]

We cooked them in the frying pan for 10 mins + and checked with an internal thermometer- which showed 77 C and I believe that’s correct as it needs to be 160 F or 71 C. So temp was supposedly correct.
But as you can see from the photo it was this colour inside! I took a bite without realising - now I’m really worried! They are really thick. I feel like the juices weren’t as clear as they could be either.
I have included the packaging too.

Also excuse the cheese and condiments, I always go overboard when it comes to burgers!

Do you think because I used the meat thermometer and it was the correct temperature, despite being pink, it will be ok? Sorry I’m panicking a bit now!

I can’t believe so many people are saying this is ok - it isn’t.

Im sure OP will be fine as a one off, but this shouldn’t be done by choice.

Did you just have one bite OP?

Do you normally suffer from anxiety?

• you bought ‘not cheap burgers from Ocado’. Let’s assume that means they weren’t past a use by
• You cooked them and used a meat thermometer
• They’re a tiny bit pink, not raw
• You had ONE bite

WTF do you think is going to happen?

Omg the drama

Burgers shouldn’t really be served pink, unlike steak. The fact that it’s mince makes a difference and the risks are much greater (learned that from the late Michael Moseley I think).
However some places do serve rare burgers and obviously people eat them so I’m sure you’ll be fine.

@Dancingflamingos if the inside of the burger was >70°C then what you’re most likely seeing is myoglobin. Sometimes this happens depending on the age/cut/pH of the beef. It’s completely harmless, so no need to panic. You haven’t eaten undercooked beef.

lol I always eat my burgers pink!

I think you’re getting confused with the beef being pink and cooked (at the right temp) and undercooked or raw, which this is not.

To add to the chorus of reassurance, in Pulp Fiction, Mia Wallace orders her burger "bloody as hell". It's common practice in some parts of the world.
It's safer with minced steak, like steak tartare, but still. People are not dropping like flies from eating their burgers a bit pink.

Steak tartare is raw beef. You’ll be fine.

If it's decent meat you're fine lass

She also snorts heroin so maybe not a good example 🤣

You are being ridiculous

Are you not reading any of the replies to the thread you started?

You'll be fine, many people prefer them pink, restaurants serve them that way.

Why do you think you'll get ill?

Looks delicious to me. There's a small risk but so long as they have been kept properly before cooking you should be fine.

This! Evidently loads of people are doing it and are absolutely fine BUT mince meat is the meat of 1000 cows. It's something like the outside of the joint has to be sealed which is easy on a steak but who knows where the inside/outside is when it's been mashed up with all the other cows.

Yes it’s a risk, but a small one. Like soft cheese, smoked salmon, steak tartare and shellfish.

the overwhelming liklihood is that nothing will happen.

if it does, if you’re in otherwise good health, you will most likely be absolutely fine.

youre fine.

I’d be sending a burger back if it didn’t look like yours.

Don’t nobody tell the OP about steak tar tare!

Rancid Beef? Food poisoning bacteria cannot be tasted/seen nor smelt so someone may think its fine until they are ill. "Rancid" ie: smelly, discoloured beef will be down to food spoilage bacteria, not food poisoning.

Steak tar tare is produced in an entirely different way.

I'd be sending it back if it was

I agree, minced beef has a risk of ecoli if undercooked. It is not the same as steak.

It’ll be fine OP, as long as they were in date and hot when you ate them.

steak tartare is prepared very differently to a burger that ends up in a supermarket. Beef that’s minced on a mass scale is made up of various curs, offcuts and scraps and inevitably becomes contaminated with the digestive tract and faecal matter (and by extension, E. coli) of many different cows in the mincing process.

Most of the risk comes not from the rawness, but how the raw beef is prepared.