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dropfry t1_iy30i7c wrote

Reply to comment by kickbacksteve in Patty melt [homemade] by JesusJugs123

That slightly raw center is how I like it. You gotta roll the dice in life.

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Birdinhandandbush t1_iy31ny3 wrote

Oh are these slightly pink extremely moist burgers with a slightly cool centre too good for you?

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poppinfresco t1_iy4046n wrote

Oh it’s that what it is? Fun fact, ground beef is meat from a shitload of animals. Unlike a steak. Which is a single cut of meat from a single animal. It’s highly recommended to leave link in the middle of steaks. But unless I personally hand ground that beef, I would never touch that with pink in it. Two decades of working in a restaurant taught me to know better. I wasn’t sure what this was at all. Kinda surprised to learn it’s food

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ABigAmount t1_iy4bxvy wrote

It's mostly that ground meat (of any kind) is all surface area and surface area is where the bacteria is. With a steak you can eat it rare/raw in the middle because the surface area is just the outside and it gets the heat which kills bacteria. With ground meat there is a fuck ton more surface area, all the way through the patty.

You're right if you grind your own stuff or eat at a place which does it right before cooking, you're much safer. It's not a guarantee though.

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deadly_toxin t1_iy63i8t wrote

I buy my meat a half cow at a time (myself and a friend split one), and you wouldn't believe the amount of ground beef that comes from one animal.

I get what you are getting at - that slaughter houses and butcher shops likely don't separate per animal. But most likely the ground beef you buy is from one maybe two different cows. Which isn't any different than when you buy four filet mignons - there's a chance they may each be from a different animal.

That's not why it's not recommended to eat pink though. When you cook a steak you are cooking the area that has been exposed to bacteria. You can't do that with ground beef because all of it has been exposed to bacteria.

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dropfry t1_iy324de wrote

I need to be scared. Pink is great, and I'd be happy, but not scared.

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Tired-Swine t1_iy3y4la wrote

You can eat beef raw lol

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fenpark15 t1_iy40iqb wrote

While true, it requires proper food safety precautions and still bears e coli risk. With beef, the bacteria stay on the surface of the muscle. A steak that is seared outside and rare in the middle has still been sterilized by the searing. That aspect goes away with ground beef, where the former surfaces get all mixed in together. When eating a raw minced beef dish like carpaccio or tartare, the proper prep is to remove and discard the outer surface of the steak before mincing in a clean work area and serving immediately. So, in short, eating a medium hamburger patty holds a fair amount more e coli risk than a rare steak.

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gamaknightgaming t1_iy3rk8v wrote

It’s not raw, it’s like medium rare, this is well within being cooked

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shogun308 t1_iy4mzdb wrote

If that centre has been 65C or over for more than 2 minutes, it's considered safe in the UK. It is very unusual for beef mince to stay this colour in that scenario.

Burger meat cannot be "medium rare" because of the contact areas for bacteria, which in mince are ground through the entire patty. Steak can be, because there is no surface area within; only where the heat touches the exterior of the meat. (Which is very quickly made safe by a hot pan/grill).

If I was served a burger this colour in the center I would not eat it.

My head chef went to an upmarket restaurant and had a burger that came like this. Spent a week off work, uncertain which end to hang over the toilet bowl.

Source: spent 10 years in the restaurant/hotel trade, most as a sous chef and undertook a number of different food hygiene and safety courses.

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BronchialChunk t1_iy5kv9k wrote

maybe more of an american thing but pretty much any place you go to that's making a burger to order will ask how you want it done. I think it's just more a reference to the fact that a steak would look like this at medium rare as opposed to any adherence to correct culinary terminology.

I used to have a buddy that was a bartender at a place and he knew my penchant for rare steaks and all that. I'd occasionally order burgers from there and they'd cook it to be a bit pink inside than they were supposed to and I never got sick from it.

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dedicated-pedestrian t1_iy6as2a wrote

The main way you can keep beef pink through the cooking process is by inhibiting the Maillard reaction, which you can technically do through members of the allium family.

But kneading onion pieces into a burger produces a meatloaf, so... Yes, cook the burger.

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