Burgers

[culpepersmoke]

My wife likes her burgers medium rare and very pink inside. In the early 90’s we all read about the E-Coli out break from Jack in the Box serving medium burgers. Since then it’s been determined that burgers should be cooked between 155 – 160 degrees. There is simply no way to get a pink center at those temps.

While I understand that the bacteria only resides on the outer surface of beef (the reason you can safely eat a rare steak) however when you grind the beef you obviously mix that bacteria into the meat hence the need to cook to a higher temp. What I don’t have a good answer for is when my wife will say how come restaurants can serve medium (pink center) burgers.

So as a mater of discussion where does everyone weigh in on this? Have food standards improved that medium rare is now safe or is it just a gamble that restaurants are willing to take? 

On a side note I generally buy chuck roasts when they are on sale and grind my own burger but from what I've read this really doesn't protect me from bacteria any more then store bought burger.

 

[trabba]

I think it is sort of an "Eat at your Own Risk" thing and if you look, a lot of restaurants will have an asterisk in the burger/steak sections especially pointing to fine print somewhere on the menu that says eating raw or undercooked meat is at your own risk. I don't remember the exact wording but it is how they can get around serving the food the way the customer wants it and still cover themselves legally.

 

[bbqbrett]

I think you are right on that one Trabba.

 

[gunkle]

*Notice: Approximate Pre-Cooked weights, actual weight may vary. May be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Copied from Chili's online menu.  

 

[frog1369]

 
My wife likes her burgers medium rare and very pink inside. In the early 90’s we all read about the E-Coli out break from Jack in the Box serving medium burgers. Since then it’s been determined that burgers should be cooked between 155 – 160 degrees. There is simply no way to get a pink center at those temps.

While I understand that the bacteria only resides on the outer surface of beef (the reason you can safely eat a rare steak) however when you grind the beef you obviously mix that bacteria into the meat hence the need to cook to a higher temp. What I don’t have a good answer for is when my wife will say how come restaurants can serve medium (pink center) burgers.

So as a mater of discussion where does everyone weigh in on this? Have food standards improved that medium rare is now safe or is it just a gamble that restaurants are willing to take? 

On a side note I generally buy chuck roasts when they are on sale and grind my own burger but from what I've read this really doesn't protect me from bacteria any more then store bought burger.

Here's my take on it, yes there is bacteria on the outside of that chuck roast and when you grind it you're going to disperse it through the burger.  Is it going to make you sick, well maybe, maybe not, and probably not.  Restaurants have those disclaimers to try to protect themselves from litigation, not because so many people got sick from eating under cooked meat.  I'm almost 60 years old and have eaten kibbeh, a raw lamb and beef mixture my whole life.  Never got sick, nor did my friends who eat raw hamburger sandwiches with pepper, onion and tomato.  So, I'll continue to eat kibbeh and medium done burgers, I'll take that chance. The thing is, if we avoid everything that MIGHT hurt us life would be pretty boring.  I wouldn't be able to drive or ride in a vehicle, walk along a street where there's cars, would have to stay in my house forever.  Wait!  There's a bathtub to slip in, stairs to fall down, electrical outlets, a gas stove, OMG, I don't stand a chance!