Burgers cooked medium or medium rare

plymouthbloke1974 · 03-06-2012, 00:15

Watched a lot of US food programmes and they seem to crave the above.

Am I mad or is that botulism/salmonella waiting to happen due to all that extra surface area on the patty?

I love my steaks rare but my burgers well done!

Thoughts?

Sesay2000 · 03-06-2012, 00:50

A burger can only be enjoyed medium IMO!

walterwhite · 03-06-2012, 09:11

Quote:

Originally Posted by plymouthbloke1974

Watched a lot of US food programmes and they seem to crave the above.

Am I mad or is that botulism/salmonella waiting to happen due to all that extra surface area on the patty?

I love my steaks rare but my burgers well done!

Thoughts?

I've had burgers rare both abroad and here. If the meat is minced fresh there is no risk at all.

Welsh-lad · 03-06-2012, 11:05

I like my steak quite pink... but as for burgers definitely not. I like them cooked thoroughly.
Unless you've ground the mince yourself you really can't be 100% sure what's in them.

breppo · 03-06-2012, 11:23

Quote:

Originally Posted by Welsh-lad

I like my steak quite pink... but as for burgers definitely not. I like them cooked thoroughly.
Unless you've ground the mince yourself you really can't be 100% sure what's in them.

Indeed! The thought of medium rare burgers makes me gag.

john176bramley · 03-06-2012, 14:07

Occasionally I'll have a medium rare burger just made from mince from my local supermarket, never did me any harm.

TelevisionUser · 03-06-2012, 14:52

Quote:

Originally Posted by walterwhite

I've had burgers rare both abroad and here. If the meat is minced fresh there is no risk at all.

! The freshness of the meat has nothing to do with it. It is whether the meat concerned is contaminated with bacterial species such as Salmonella typhimurium and Escherichia coli and whether it's been properly cooked or not that are important.

Good advice can be found here: http://www.nhs.uk/Livewell/homehygie...odhygiene.aspx

phill363 · 03-06-2012, 15:33

it only has to reach a certain temperature in the middle of the burger and it can still be pink and cooked.

degsyhufc · 03-06-2012, 15:36

Quote:

Originally Posted by plymouthbloke1974

Watched a lot of US food programmes and they seem to crave the above.

Am I mad or is that botulism/salmonella waiting to happen due to all that extra surface area on the patty?

I love my steaks rare but my burgers well done!

Thoughts?

If you watch the may they make them a lot of the time they are prepared fresh with good quality mince minutes/seconds before they hit the grill.

If I was in a place that I trusted then I would ask for medium rare.
I like to have them that way when I make my own using good quality mince from the local butcher.

JulesF · 03-06-2012, 17:43

Quote:

Originally Posted by degsyhufc

If you watch the may they make them a lot of the time they are prepared fresh with good quality mince minutes/seconds before they hit the grill.

If I was in a place that I trusted then I would ask for medium rare.
I like to have them that way when I make my own using good quality mince from the local butcher.

This. I love a very pink, juicy burger, when I've minced my own beef or am certain that the mince used is top quality. Which is basically always, as I steer well clear of cheap burgers anyway.

I'm guessing those shuddering with horror have never tried steak tartare!

TUTV Viewer · 03-06-2012, 18:07

Quote:

Originally Posted by breppo

Indeed! The thought of medium rare burgers makes me gag.

Not as much as finding ice crystals in the middle of a burger delivered by room service in a 5* hotel in the UK...

To be fair, the head chef and hotel manager were straight up to the room within a minute of me phoning down to complain - before the ice had melted at any rate...

breppo · 03-06-2012, 19:32

Quote:

Originally Posted by TUTV Viewer

Not as much as finding ice crystals in the middle of a burger delivered by room service in a 5* hotel in the UK...

To be fair, the head chef and hotel manager were straight up to the room within a minute of me phoning down to complain - before the ice had melted at any rate...

I had that happen to me once too. OK it was a 4-star hotel not known for it's haute cuisine, but anyway it was disappointing.

CBFreak · 03-06-2012, 20:55

I grew up on well cooked meats so if it's red inside I wouldn't eat it. I look at those cooking shows where they cut the joints of meat and I see all that pink bloody flesh and my stomach turns a little.

duckymallard · 04-06-2012, 00:16

Surely I'm not the only one who equates the upsurge of food poisoning over the last few years, with the upsurge of these celebrity chefs not cooking meat properly?

walterwhite · 04-06-2012, 08:58

Quote:

Originally Posted by breppo

Indeed! The thought of medium rare burgers makes me gag.

I've had them rare and they taste amazing. There is no need to cook them well done, same as with pork.

walterwhite · 04-06-2012, 09:00

Quote:

Originally Posted by duckymallard

Surely I'm not the only one who equates the upsurge of food poisoning over the last few years, with the upsurge of these celebrity chefs not cooking meat properly?

Has there been an upsurge in food poisoning?

degsyhufc · 04-06-2012, 15:56

^ I was going to ask the same

You could equally say if there is a rise then it's down to not letting kids play outside in the mud any more.

degsyhufc · 04-06-2012, 15:57

Quote:

Originally Posted by CBFreak

I grew up on well cooked meats so if it's red inside I wouldn't eat it. I look at those cooking shows where they cut the joints of meat and I see all that pink bloody flesh and my stomach turns a little.

I grew up the same with well done steaks and not a hint of pink in any sunday lamb/beef joint.

When I was 16 I went to Paris and had a medium steak and it was the best steak ever.
I've had medium & under steaks ever since.

JulesF · 04-06-2012, 16:45

Quote:

Originally Posted by duckymallard

Surely I'm not the only one who equates the upsurge of food poisoning over the last few years, with the upsurge of these celebrity chefs not cooking meat properly?

The upsurge in food poisoning must have passed me by - never heard anything about that. I've been eating my meat rare for two decades and have only had food poisoning once - from a vegetarian meal I had on a plane!

walterwhite · 04-06-2012, 16:49

Nearly all meat can be cooked medium or medium rare, even pork. The obvious exception is chicken and their are even restaurants in the far east who will serve you that raw.

JulesF · 04-06-2012, 16:52

Quote:

Originally Posted by walterwhite

Nearly all meat can be cooked medium or medium rare, even pork. The obvious exception is chicken and their are even restaurants in the far east who will serve you that raw.

Yeah, I've heard that some Japanese eat chicken sashimi. Not sure I'd go that far!

missymorgan · 05-06-2012, 11:10

If I make the burgers myself then like others, I have them medium rare in the middle.

whoever,hey · 05-06-2012, 11:48

Quote:

Originally Posted by TelevisionUser

! The freshness of the meat has nothing to do with it. It is whether the meat concerned is contaminated with bacterial species such as Salmonella typhimurium and Escherichia coli and whether it's been properly cooked or not that are important.

Good advice can be found here: http://www.nhs.uk/Livewell/homehygie...odhygiene.aspx

If its freshly minced then surely it is the same as a medium steak.

home_alone · 05-06-2012, 12:07

Quote:

Originally Posted by whoever,hey

If its freshly minced then surely it is the same as a medium steak.

Not necessarily.

A steak will have any bacteria present on the surface & is effectively 'sterile' in the centre. The surface gets easily hot enough during cooking to kill off most of the bacteria.

Mincing steak will distribute any bacteria present throughout the meat, so if the centre doesn't get hot enough, for long enough, during cooking, some may survive.

Having said that, cooking soon after mincing won't allow time for any bacteria present to multiply, so numbers shouldn't be huge & most people can stand a low level of bacteria in their food.

I wouldn't, personally, cook 'shop bought' mince rare, as the bacteria might have multiplied to the point where the numbers become more significant in the time since it was minced & will require more thorough cooking.

tellytart1 · 05-06-2012, 12:48

Quote:

Originally Posted by home_alone

Not necessarily.

A steak will have any bacteria present on the surface & is effectively 'sterile' in the centre. The surface gets easily hot enough during cooking to kill off most of the bacteria.

Mincing steak will distribute any bacteria present throughout the meat, so if the centre doesn't get hot enough, for long enough, during cooking, some may survive.

Having said that, cooking soon after mincing won't allow time for any bacteria present to multiply, so numbers shouldn't be huge & most people can stand a low level of bacteria in their food.

I wouldn't, personally, cook 'shop bought' mince rare, as the bacteria might have multiplied to the point where the numbers become more significant in the time since it was minced & will require more thorough cooking.

One of the recipes I've seen calls for taking a slice of steak, cooking it briskly to seal the outside and kill the bacteria, then mince it, form in to burgers, and then cook, so that it can be rare and quite safe!

03-06-2012, 00:15	#1
plymouthbloke1974 Forum Member Join Date: Aug 2001 Location: Destination: Hard Brexit Posts: 6,368	Burgers cooked medium or medium rare Watched a lot of US food programmes and they seem to crave the above. Am I mad or is that botulism/salmonella waiting to happen due to all that extra surface area on the patty? I love my steaks rare but my burgers well done! Thoughts?

03-06-2012, 00:50	#2
Sesay2000 Forum Member Join Date: Aug 2000 Location: London Posts: 2,267	A burger can only be enjoyed medium IMO!

03-06-2012, 09:11	#3
walterwhite Forum Member Join Date: May 2012 Posts: 21,729	Quote: Originally Posted by plymouthbloke1974 Watched a lot of US food programmes and they seem to crave the above. Am I mad or is that botulism/salmonella waiting to happen due to all that extra surface area on the patty? I love my steaks rare but my burgers well done! Thoughts? I've had burgers rare both abroad and here. If the meat is minced fresh there is no risk at all.

03-06-2012, 11:05	#4
Welsh-lad Inactive Member Join Date: Jun 2006 Location: Mid Wales / Canolbarth Cymru Posts: 37,555	I like my steak quite pink... but as for burgers definitely not. I like them cooked thoroughly. Unless you've ground the mince yourself you really can't be 100% sure what's in them.

03-06-2012, 11:23	#5
breppo Forum Member Join Date: Dec 2008 Location: Cathedral of Motorcycle Racing Posts: 2,410	Quote: Originally Posted by Welsh-lad I like my steak quite pink... but as for burgers definitely not. I like them cooked thoroughly. Unless you've ground the mince yourself you really can't be 100% sure what's in them. Indeed! The thought of medium rare burgers makes me gag.

03-06-2012, 14:07	#6
john176bramley Forum Member Join Date: Aug 2006 Posts: 23,049	Occasionally I'll have a medium rare burger just made from mince from my local supermarket, never did me any harm.

03-06-2012, 14:52	#7
TelevisionUser Forum Member Join Date: May 2004 Location: Storbritannia Posts: 28,930	Quote: Originally Posted by walterwhite I've had burgers rare both abroad and here. If the meat is minced fresh there is no risk at all. ! The freshness of the meat has nothing to do with it. It is whether the meat concerned is contaminated with bacterial species such as Salmonella typhimurium and Escherichia coli and whether it's been properly cooked or not that are important. Good advice can be found here: http://www.nhs.uk/Livewell/homehygie...odhygiene.aspx

03-06-2012, 15:33	#8
phill363 Forum Member Join Date: Aug 2011 Location: Birkenhead Posts: 21,845	it only has to reach a certain temperature in the middle of the burger and it can still be pink and cooked.

03-06-2012, 15:36	#9
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Quote: Originally Posted by plymouthbloke1974 Watched a lot of US food programmes and they seem to crave the above. Am I mad or is that botulism/salmonella waiting to happen due to all that extra surface area on the patty? I love my steaks rare but my burgers well done! Thoughts? If you watch the may they make them a lot of the time they are prepared fresh with good quality mince minutes/seconds before they hit the grill. If I was in a place that I trusted then I would ask for medium rare. I like to have them that way when I make my own using good quality mince from the local butcher.

03-06-2012, 17:43	#10
JulesF Forum Member Join Date: Aug 2009 Posts: 5,103	Quote: Originally Posted by degsyhufc If you watch the may they make them a lot of the time they are prepared fresh with good quality mince minutes/seconds before they hit the grill. If I was in a place that I trusted then I would ask for medium rare. I like to have them that way when I make my own using good quality mince from the local butcher. This. I love a very pink, juicy burger, when I've minced my own beef or am certain that the mince used is top quality. Which is basically always, as I steer well clear of cheap burgers anyway. I'm guessing those shuddering with horror have never tried steak tartare!

03-06-2012, 18:07	#11
TUTV Viewer Forum Member Join Date: Aug 2004 Location: Oxford Posts: 5,319	Quote: Originally Posted by breppo Indeed! The thought of medium rare burgers makes me gag. Not as much as finding ice crystals in the middle of a burger delivered by room service in a 5* hotel in the UK... To be fair, the head chef and hotel manager were straight up to the room within a minute of me phoning down to complain - before the ice had melted at any rate...

03-06-2012, 19:32	#12
breppo Forum Member Join Date: Dec 2008 Location: Cathedral of Motorcycle Racing Posts: 2,410	Quote: Originally Posted by TUTV Viewer Not as much as finding ice crystals in the middle of a burger delivered by room service in a 5* hotel in the UK... To be fair, the head chef and hotel manager were straight up to the room within a minute of me phoning down to complain - before the ice had melted at any rate... I had that happen to me once too. OK it was a 4-star hotel not known for it's haute cuisine, but anyway it was disappointing.

03-06-2012, 20:55	#13
CBFreak Forum Member Join Date: Mar 2008 Posts: 22,069	I grew up on well cooked meats so if it's red inside I wouldn't eat it. I look at those cooking shows where they cut the joints of meat and I see all that pink bloody flesh and my stomach turns a little.

04-06-2012, 00:16	#14
duckymallard Forum Member Join Date: Dec 2010 Location: Caledonia Posts: 11,382	Surely I'm not the only one who equates the upsurge of food poisoning over the last few years, with the upsurge of these celebrity chefs not cooking meat properly?

04-06-2012, 08:58	#15
walterwhite Forum Member Join Date: May 2012 Posts: 21,729	Quote: Originally Posted by breppo Indeed! The thought of medium rare burgers makes me gag. I've had them rare and they taste amazing. There is no need to cook them well done, same as with pork.

04-06-2012, 09:00	#16
walterwhite Forum Member Join Date: May 2012 Posts: 21,729	Quote: Originally Posted by duckymallard Surely I'm not the only one who equates the upsurge of food poisoning over the last few years, with the upsurge of these celebrity chefs not cooking meat properly? Has there been an upsurge in food poisoning?

04-06-2012, 15:56	#17
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	^ I was going to ask the same You could equally say if there is a rise then it's down to not letting kids play outside in the mud any more.

04-06-2012, 15:57	#18
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Quote: Originally Posted by CBFreak I grew up on well cooked meats so if it's red inside I wouldn't eat it. I look at those cooking shows where they cut the joints of meat and I see all that pink bloody flesh and my stomach turns a little. I grew up the same with well done steaks and not a hint of pink in any sunday lamb/beef joint. When I was 16 I went to Paris and had a medium steak and it was the best steak ever. I've had medium & under steaks ever since.

04-06-2012, 16:45	#19
JulesF Forum Member Join Date: Aug 2009 Posts: 5,103	Quote: Originally Posted by duckymallard Surely I'm not the only one who equates the upsurge of food poisoning over the last few years, with the upsurge of these celebrity chefs not cooking meat properly? The upsurge in food poisoning must have passed me by - never heard anything about that. I've been eating my meat rare for two decades and have only had food poisoning once - from a vegetarian meal I had on a plane!

04-06-2012, 16:49	#20
walterwhite Forum Member Join Date: May 2012 Posts: 21,729	Nearly all meat can be cooked medium or medium rare, even pork. The obvious exception is chicken and their are even restaurants in the far east who will serve you that raw.

04-06-2012, 16:52	#21
JulesF Forum Member Join Date: Aug 2009 Posts: 5,103	Quote: Originally Posted by walterwhite Nearly all meat can be cooked medium or medium rare, even pork. The obvious exception is chicken and their are even restaurants in the far east who will serve you that raw. Yeah, I've heard that some Japanese eat chicken sashimi. Not sure I'd go that far!

DS Forums

Burgers cooked medium or medium rare

05-06-2012, 11:10	#22
missymorgan Forum Member Join Date: Mar 2007 Posts: 490	If I make the burgers myself then like others, I have them medium rare in the middle.

05-06-2012, 11:48	#23
whoever,hey Forum Member Join Date: Mar 2006 Posts: 30,072	Quote: Originally Posted by TelevisionUser ! The freshness of the meat has nothing to do with it. It is whether the meat concerned is contaminated with bacterial species such as Salmonella typhimurium and Escherichia coli and whether it's been properly cooked or not that are important. Good advice can be found here: http://www.nhs.uk/Livewell/homehygie...odhygiene.aspx If its freshly minced then surely it is the same as a medium steak.

05-06-2012, 12:07	#24
home_alone Forum Member Join Date: Sep 2009 Location: Cleethorpes Posts: 399	Quote: Originally Posted by whoever,hey If its freshly minced then surely it is the same as a medium steak. Not necessarily. A steak will have any bacteria present on the surface & is effectively 'sterile' in the centre. The surface gets easily hot enough during cooking to kill off most of the bacteria. Mincing steak will distribute any bacteria present throughout the meat, so if the centre doesn't get hot enough, for long enough, during cooking, some may survive. Having said that, cooking soon after mincing won't allow time for any bacteria present to multiply, so numbers shouldn't be huge & most people can stand a low level of bacteria in their food. I wouldn't, personally, cook 'shop bought' mince rare, as the bacteria might have multiplied to the point where the numbers become more significant in the time since it was minced & will require more thorough cooking.

05-06-2012, 12:48	#25
tellytart1 Forum Member Join Date: Sep 2003 Location: London Posts: 3,638	Quote: Originally Posted by home_alone Not necessarily. A steak will have any bacteria present on the surface & is effectively 'sterile' in the centre. The surface gets easily hot enough during cooking to kill off most of the bacteria. Mincing steak will distribute any bacteria present throughout the meat, so if the centre doesn't get hot enough, for long enough, during cooking, some may survive. Having said that, cooking soon after mincing won't allow time for any bacteria present to multiply, so numbers shouldn't be huge & most people can stand a low level of bacteria in their food. I wouldn't, personally, cook 'shop bought' mince rare, as the bacteria might have multiplied to the point where the numbers become more significant in the time since it was minced & will require more thorough cooking. One of the recipes I've seen calls for taking a slice of steak, cooking it briskly to seal the outside and kill the bacteria, then mince it, form in to burgers, and then cook, so that it can be rare and quite safe!