Eating medium-rare burgers is a controversial topic. While many people enjoy the juicy, pink center of a medium-rare burger, health experts warn that undercooked ground beef can harbor harmful bacteria like E. coli and salmonella. This article will examine the safety issues around medium-rare burgers and help you decide if the risks are worth it for you.
What is a medium-rare burger?
A medium-rare burger is cooked to an internal temperature of 130-135°F. At this temperature, the inside of the patty retains a pinkish-red color and warm, soft texture while the outside takes on a nice sear. Well-done burgers are cooked to 160°F or hotter, leaving no pink inside. Here is a visual guide to doneness levels in burgers:
| Doneness | Internal Temp | Color |
|---|---|---|
| Rare | 120-125°F | Bright red center |
| Medium-rare | 130-135°F | Pinkish-red center |
| Medium | 140-145°F | Slightly pink center |
| Medium-well | 150-155°F | Trace of pink in center |
| Well-done | 160°F+ | No pink |
As you can see, medium-rare falls right in the middle, retaining some pinkness while eliminating any bright red rareness.
Why do some people prefer medium-rare burgers?
There are a few reasons why medium-rare burgers have so many loyal fans:
- Juiciness – Cooking a burger medium-rare leaves the inside moist and tender. As beef cooks past medium, it tends to dry out and lose juiciness.
- Flavor – Some beef connoisseurs argue that the Maillard reaction (browning) flavors only penetrate so far into the patty. Keeping the center pink allows you to get the most out of the beef’s flavor.
- Texture – Medium-rare offers a soft, tender bite without being mushy like a rare burger.
- Appearance – A rosy pink center is an appetizing visual cue that signals juiciness and doneness to many burger lovers.
Of course taste and preferences are highly personal. Some people simply don’t like the texture and appearance of pink beef. But for those who enjoy their burgers on the medium-rare side, juiciness and beefy flavor trump other concerns.
What are the risks of eating medium-rare burgers?
Despite the appeal of a juicy, pink patty, there are legitimate food safety issues to consider with medium-rare ground beef:
- E. coli – This potentially deadly bacterium can contaminate beef during slaughter and processing. E. coli begins to die off at temperatures above 130°F. At medium-rare, some bacteria may survive.
- Salmonella – Salmonella contamination also originates during slaughter or processing. It is killed at higher temperatures than E. coli.
- Other bacteria – Shiga toxin-producing strains of bacteria like S. aureus and Listeria may also be present in undercooked beef.
- Parasites – Rare beef can potentially harbor parasites. However, this is only a concern with raw or undercooked steak, not ground beef.
Of these risks, E. coli is the most common and dangerous pathogen found in undercooked hamburger meat. While outbreaks due to contaminated beef are relatively rare, they can be severe or even fatal in vulnerable populations like the elderly, infants, and those with weakened immune systems.
Ground beef safety tips
If you choose to eat medium-rare burgers, you can mitigate your safety risks by following these tips:
- Purchase fresh, high-quality ground beef from a reputable source.
- Grind meat yourself from intact cuts rather than pre-ground beef.
- Avoid pre-stuffed patties, which may allow bacteria to penetrate inside.
- Cook burgers to an internal temperature of at least 130°F to kill some harmful germs.
- Don’t serve medium-rare burgers to those most susceptible to food poisoning like children, pregnant women, and the elderly.
Government cooking recommendations
Government food safety agencies universally recommend cooking ground beef to 160°F minimum to kill any potential pathogenic bacteria present:
- The USDA Food Safety and Inspection Service states ground beef should be cooked to 160°F and “only foods cooked to this temperature are safe to eat.”
- The FDA Food Code recommends cooking ground meat to 160°F as the temperature required to eliminate pathogens.
- The CDC advises cooking hamburgers to 160°F, measured with a food thermometer, regardless of color inside.
These government guidelines are intentionally conservative to account for variables in meat quality, cooking methods, and consumer susceptibility. There is certainly debate among food scientists about the exact temperatures needed to achieve safety thresholds for different pathogens. But for maximum safety, 160°F remains the recommended final cooking temperature.
Should restaurants serve medium-rare burgers?
Given the predominant 160°F food safety guidance, many American restaurants today only serve hamburgers cooked to medium or beyond. Consumer desire for safer well-done beef coupled with risk management led to this standard practice in restaurants.
However, some gourmet burger restaurants do offer medium-rare options, typically with an advisory disclaimer. Chefs may be willing to assume the safety risks given strict beef sourcing, grinding and handling protocols. But studies show consumer food safety knowledge is limited, so explicit warnings are prudent.
For example, cooking whole muscle steaks like ribeye medium-rare has far less safety risk than ground beef. But many diners don’t understand the difference between intact and ground meat. Clear information on menus helps consumers make informed dining choices.
Foodborne illness cases linked to ground beef
CDC data shows ground beef is associated with a significant portion of foodborne illnesses in the U.S. Outbreaks specifically tied to undercooked hamburgers do occur:
- In 1993, at least 732 people across 4 states got sick and 4 died due to undercooked Jack in the Box hamburgers contaminated with E. coli O157:H7.
- In 2007, over 60 people in 5 states were infected with E. coli after eating pre-cooked frozen hamburgers contaminated before cooking.
- In 2018, over 180 people became sick from salmonella-tainted ground beef, hospitalizing 59.
These cases demonstrate why government agencies consistently emphasize thorough cooking for ground beef. While outbreaks from large suppliers make headlines, even small-scale issues at local shops can sicken patrons in a community.
Is eating medium-rare burgers worth the risk?
For healthy adults, consuming the occasional medium-rare hamburger carries a small risk that many deem acceptable. However, the decision is personal based on your own risk factors and comfort level.
Those at higher risk for foodborne illness (children, pregnant women, elderly, immunocompromised) should stick to well-done to be safest. If you do prefer your burgers medium-rare, choose trusted meat sources and examine the meat before cooking. Avoid overly red meat or meat with an unpleasant odor.
Weighing risks vs. rewards
The safety vs. enjoyment debate on medium-rare burgers boils down to balancing risks and rewards:
| Medium-Rare | Well-Done |
|---|---|
|
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Foodborne illness from burgers is still relatively uncommon. But the consequences can be severe. For maximum safety, cooking ground beef to 160°F remains the recommended practice.
Tips for safely enjoying medium-rare burgers
If you choose to accept the small risks of a pink burger, follow these tips for enjoying one as safely as possible:
- Buy fresh, high-quality lean ground beef and cook it soon after purchase.
- Form patties no more than 3/4-inch thick so inside cooks thoroughly.
- Clean all prep surfaces and utensils thoroughly before and after use.
- Preheat grill to at least 450°F and cook burgers on high heat to sear the outside.
- Flip burgers frequently while cooking for even heat distribution.
- Check temperature with a meat thermometer to confirm 130-135°F minimum internal temp.
- Let burgers rest for 3-5 minutes before serving to allow heat to penetrate through.
- Don’t serve medium-rare burgers to high-risk groups like young children, pregnant women, elderly or immunocompromised.
The bottom line
While the debate continues around exactly how safe medium-rare hamburgers are, government guidelines and consumer groups emphasize better-safe-than-sorry. If you choose to eat burgers less than well-done, understanding and minimizing the risks is key. Weigh your personal taste preferences against safety factors before indulging in a pink, juicy burger.
