I mean the *total amount* of uncooked and possibly infectious meat you're consuming is probably lower with a rare hamburger than a raw one but so what really Those restaurant burgers are often pretty big patties
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Medium at a minimum. I don't know how people eat anything less, its gross.
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If you have a real hamburger well done you might as well wash the cooked meat like in that video that was all over twitter yesterday
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I'm legitimately curious how medium rare ground beef came a thing people wanted
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*became
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It's also not that different from steak tartare.
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I've done plenty of raw meat including stuff like beef (tartare for example), but safely prepared raw meat requires a bit of understanding on how that stuff works. Just raw ground beef - danger.
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I thought as long as it was bought up to a certain temperature, it's very low risk? This is different to "being cooked through"? I'm a veggie, so I don't pay too much attention to this tbh, as my food can mostly be under cooked and not matter to me.
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The magic temperature at which proteins denature and bacteria die is 160 degrees A thermometer is more reliable here than color, which can vary for a bunch of reasons, but typically this will at least take meat from red (rare) to pink (medium)
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What is with all these people not knowing what a Mettbrötchen is? Like ... Does noone outside of germany known about this?
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The reason this is a Milwaukee, Wisconsin tradition is almost certainly influence from that region being known for German immigrants who became dairy farmers in the 19th century
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