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Laittakaa meemejä tänne.
I’ve been eating medium-rare burgers my whole life. Restaurants, at home, random neighbors BBQ - and not once can I recall getting sick.
I had no idea people were eating their burgers well done as the norm. The reasons people have posted regarding bacteria seem sound but still… I am so so sorry for you.
Are you maybe just using very lean ground beef? In my experience, 15% ground beef is very hard to overcook.
Typically 85/15 or 90/10. Can’t say for the restaurants or random BBQs.
As a Canadian, this has always weirded me out. Ground beef should be cooked through, anything on the rare side is asking for trouble
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
*german noises*
Freshly butchered and grinded, with grinder very regularly cleaned, then it should be reasonable safed. The question is, how well do you trust the cooks to keep everything well cleaned.
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.
Tartare is cut from inner muscles, less likely to have any infections etc.
It's also sold separately from ordinary minced meat.
It’s also supposed to be consumed within 15-30 minutes of being prepared if memory serves.
It's also frozen at some point which does kill most of the bacteria
I dunno sounds like the beef is of shitty quality.
You’re getting downvoted but what about beef tartar?
Delicious just like Mett (raw finely minced pork)
Never had it, but I've had filet americain , which is like a Belgian/Dutch steak tartare, and it's surprisingly delicious. Reminds me a bit of liverwurst.
The last (and only) time I remember reading about filet americain is from this comic from like 2009. Kinda makes me not want to try it 😆
Damn you, Ea-Nassir!!
I think you're more likely to get injured in a car accident than have an issue from eating a medium burger.
you say that as if it's difficult to get injured in a car accident
The level of risk is not quite that severe for healthy individuals. People at high risk certainly shouldn't take any chances, though.
Burgers are ground beef and should never be cooked anything less than well done
Lol, no
Then there's the one person who waits til the end and asks where their mid-medium over easy is
It's in magical unicorn land, Jen
I cannot grill twenty-three burgers to order while I'm plastered
I cook them all the same, and just have everyone come up in order of preferred doneness.
Oh, this is smart.
He never had the makings of a varsity chef
“You can have your meat any way you like it as long as you like well done to overdone.”
Well done IS overdone.
But I said VEGGIE burger.
They'll just cook it on the same nasty spot they cook all the meat. It's what all the restaurants get wrong with their Beyond/Impossible options. My wife loves Beyond Burgers at home, but she won't order them from any restaurant because they cook them on the same grill that's been used to fry up greasy beef all day. She doesn't care if the grill has been cleaned. She just can't do it, and I get it.
If I'm in an expensive restaurant with a trained chef with access to the best cuts of aged beef, I'll ask for a medium rare steak.
If I'm in a back yard BBQ with some guy at the grill, no matter how good he or she thinks they are ... I'm asking for well done and I won't complain if you burn it. I'm not trusting some weekend backyard cook to make anything even remotely rare even if they spent $50 on a steak.
I once visited a friend who raved about some $50 steaks he wanted to make for us. He used a small charcoal grill he used maybe three times a year so he didn't really know what he was doing. He asked us how we wanted our steaks and I immediately jumped to asking for well done ... he tried to tell me that medium rare was the best for these expensive cuts. I insisted. He cooked them, slathered them with BBQ sauce and burned everything ... the grill was an inferno with huge flames.
I also had the opposite happen. My wife's friend from Montreal who is a trained chef came for a visit and said he was bringing $50 steaks that he picked himself. We knew he only selected the best cuts from the best places in the city. He came north to see us with his steaks in cold storage. I showed him my cheap barbecue and he said he would take care of supper. He figured out how to manage the grill, made grilled roast potatoes and grilled the steaks ..... he never asked us how we wanted them. I watched him ..... one minute on one side, turned it, grilled another minute and served it. The thing was singed on two sides and blood raw in between. I thought I was going to die of ecoli poisoning but my friend kept telling me not to worry. We never got sick. It was the most savoury, softest, most succulent steak I've ever had.
The only thing I came away from your story with is you have no idea how to cook a steak.
Lol .... you got me ... but in all honesty, it's taken me years to learn how to make my own steak.
I used to try to cook it by eye or feel or timing but either burnt my food or didn't cook it enough (so that I had to reheat it to be safe, which just ruined it). I also tried dry rubs, wet rubs or just plain BBQ sauce to make it tastier but ended up just burning everything.
After about 20 years of experiments I've settled on a method.
Buy fresh cuts of sirloin with enough fat and marbling in it.
Marinate it with salt, dry spice, lemon and a touch of Worcester sauce ... leave it for at least an hour but usually for about five or six.
BBQ it on a hot grill and stand over it or next to the grill .... babysit the dammed thing. Keep an eye out for fire and flames. Flip it after five minutes and turn it every five or more if flames and fire start happening. Flip as many times as you want so long as you avoid any fire or flame.
Don't put anything on the meat ... no salt, no water, no sauce
Use an instant read digital meat thermometer and test the centers at two or three points.
Once you get the temp you want, take it off the grill and put it on a plate and cover it for about five or ten minutes before you serve it.
I live in a part of the country with cold winters so we can't BBQ in the snow (I've tried and it is not easy and even if you do it, it doesn't make good food). A few years ago I discovered that I could apply the same method to an air fryer in my kitchen. It's made steak just as good as any BBQ so that now on rainy summer days, I'll just use the air fryer.
The only other way to put this method over the top would be to buy AAA aged and cured beef but that would cost a fortune. I've often thought of making my own but that would cost a fortune as well.
Confirmed my theory.
Medium rare is the only acceptable answer anyway
Uh not for ground beef unless you want to get sick.
Have you ever gotten sick from eating a medium rare burger? I bet you haven’t.
This thread is full of scared babies.
Enjoy your shit flavored burnt meat.
I've never gotten sick from undercooked chicken either, but that doesn't mean I'm willing to take the risk. Gastro is no fun, and well done burgers taste great (unless maybe if you use very lean meat?) so it's all upsides with no downsides.
I watched half my family get sick after eating undercooked burgers (medium rare) at a family gathering.
A burger is not a steak.
For a solid cut of beef, that's my goto. But for ground beef, I would go closer to medium, both for food safety and so it doesn't fall apart in my hands too easily
Just keep flippin' them til they bounce!
Why's he striking a match? It's obviously not for the bbq, and it's not for the cigar either cos he could light that on the bbq.
You don't really want charcoal taste in your cigar, so that's to be avoided.
You wouldn't get that if you lit it in the flame.
Taste the meat, not the heat.
