How long do I have left … pink burger

[Whyyougottobeanonymous]

Hi

I ate a pink burger - roughly how long Do I have left?

it was pink in the middle and I stopped eating it when I realised but the burger was massive so didn’t realise until pretty late. At a family bbq so didn’t want to be rude and pretended I was full up.

what happens now lol

If it was beef absolutely no problem, I eat steak blue which is basically seared both sides then served it is raw inside.
Lamb again it is often served pink.
Pork slight worry.
Chicken very worried.
Vegan it’ll be the peppers or beetroot.

Fair point but it is often served pink as a burger.
The safest way to serve pink beef burgers would be to sear the surfaces first then mince the steak and form the burgers just before cooking.

I’ve eaten every single burger in my life rare

I think you’ll survive

🤢

My original post should have read -
you cook it thoughly (at least 65+ degrees)

Burgers should never be served pink, because minced beef isn't like steak because e coli that lives on the outside of a steak, and is killed when its cooked, can be present throughout mince as it is mixed up. That's why it must always be cooked through, you can check the advice on the FSA website. I hate places that serve burgers pink. That said, I've eaten plenty and luckily not got sick so likelihood is you'll be fine

As things stand currently, apparently you are more likely to catch salmonella or e.coli from bagged salads (saw on random documentary), than meat

There is a lot of wrong information in this thread, with people suggesting that because it is fine to eat rare steak or steak tartare it is fine to eat a rare burger. It isn't, and here's why. Steak has a lot of bacteria on it's surface, which is killed immediately it is cooked - even if cooked very rare, the inside of the steak is fine to eat pink as it has not been exposed to the air until it is cooked. If you mince a steak or piece of beef, the outside gets mixed up with the inside, and so the bacteria can end up in the middle. If this is not cooked completely, you can get food poisoning. This has happened to me, and it wasn't pleasant. Only if the meat is prepared properly by a restaurant, for example by by boiling briefly, and then ground on the premises, and cooked very soon can it be served pink. But don't take my word for this, check any food health website for confirmation. Never eat undercooked or pink burgers at a barbecue!!

@Trethew I’m confused- you say you don’t eat raw pork but you eat raw bacon and sausages. You know those are pork, right? 😂

@Waitingfordoggo Yes of course I know bacon and sausages are pork! They taste good whereas there’s no way I’d eat a raw pork chop. Sausages are seasoned, not too chewy and nice to eat raw. And bacon is cured (a centuries old method of preserving) which adds flavour, especially smoked dry-cured bacon.

I do appreciate eating raw meat products is not recommended, but I’ve been doing it for decades and am very careful not to inflict my habits on other people, and observe proper food hygiene in the kitchen. I just can’t resist rare steak and sushi and the odd uncooked sausage

Minced beef to make a burger is different though and carries more risk than a rare or uncooked steak

I assume @Trethew is referring to salami-type sausages, and not the pink floppy Richmond tubes full of raw extruded ground-up random pig parts that go in a pan.

No I do mean the pink raw floppy bangers and chipolatas, though I dont buy the Richmond junky ones. Salami chorizo etc are also uncooked “bits”