Burgers cooked medium?
Discussion
A new (well rebranded) burger restaurant has opened near me, Burger Brats. On their menu they state that because the beef they use is ‘prime’ they are able to serve burgers cooked medium to well done.
Is this ok? I was always led to believe that once been is minced, due to the increased surface area it has to be cooked through?
Is this ok? I was always led to believe that once been is minced, due to the increased surface area it has to be cooked through?
It's fine if the restaurant are happy to do it, and I applaud them. I always go for med-rare if they'll do it. Infinitely nicer.
They have to adhere to strict precedures with the meat. Cleanliness, prep etc.
The problem with mincing and cooking meat is this: If you have a steak, and it has bad bacteria on the surface (that's where it'll be, not inside, which is of course sealed) then it all gets killed when it is cooked / fried / grilled.
Mince that same steak and you spread that surface bacteria / bugs all throughout the mince. Cook the burger medium and the bad stuff is still alive inside.
However. Ensure your meat is thouroughly fresh and clean, so no bad things on the surface, and it makes no difference.
They have to adhere to strict precedures with the meat. Cleanliness, prep etc.
The problem with mincing and cooking meat is this: If you have a steak, and it has bad bacteria on the surface (that's where it'll be, not inside, which is of course sealed) then it all gets killed when it is cooked / fried / grilled.
Mince that same steak and you spread that surface bacteria / bugs all throughout the mince. Cook the burger medium and the bad stuff is still alive inside.
However. Ensure your meat is thouroughly fresh and clean, so no bad things on the surface, and it makes no difference.
zetec said:
A new (well rebranded) burger restaurant has opened near me, Burger Brats. On their menu they state that because the beef they use is ‘prime’ they are able to serve burgers cooked medium to well done.
Is this ok? I was always led to believe that once been is minced, due to the increased surface area it has to be cooked through?
If they're using good quality fresh beef then it's fine to cook burgers to medium.Is this ok? I was always led to believe that once been is minced, due to the increased surface area it has to be cooked through?
The recommendation to cook through happened because with a lot of mass produced burgers and mince you don't know where the meat came from and how long it's been sitting for.
CrossMember said:
Never had tartare?
Yes, but the dentist cleaned it off for me at my last check up.Seriously though, I've had tartare, just out of sheer curiosity more than anything, I didn't really see the appeal, much rather have a cooked (medium) burger with some heat through it and some juices flowing.
hotchy said:
Iv never had any side effects from eating a medium burger. If a restraunt dont offer it, its probably a frozen burger your getting.
Not entirely true. They'll still make their own burgers, but they'll make them from bought in mince, rather than mincing their own beef. (of course it could be frozen too, but you'd know - they are bloody aweful). I have a friend who runs a restaurant in his pub and all his burgers are premade, but not frozen. He says everyone would know instantly.I've been in a pub this year a few times that on the first occasion asked how I wanted it. When I returned a few weeks later, I ordered the same burger and asked for it medium rare and the landlady was very cautious and defensive saying she'd rather cook it though. I replied "why did your staff offer it medium rare last time then?". She had no answer.
I assume a lot of places, even if they have the right hygene standards, just avoid the hassle/risk of it all. In various restaurants I've been told "no" most times, or when they agree, it comes out cremated anyway. Such a shame. I've even been told it's "illegal" to cook a rare burger :-)
I find steak tartare absolutely delicious.
RogerDodger said:
hotchy said:
Iv never had any side effects from eating a medium burger. If a restraunt dont offer it, its probably a frozen burger your getting.
Not entirely true. They'll still make their own burgers, but they'll make them from bought in mince, rather than mincing their own beef. (of course it could be frozen too, but you'd know - they are bloody aweful). I have a friend who runs a restaurant in his pub and all his burgers are premade, but not frozen. He says everyone would know instantly.I've been in a pub this year a few times that on the first occasion asked how I wanted it. When I returned a few weeks later, I ordered the same burger and asked for it medium rare and the landlady was very cautious and defensive saying she'd rather cook it though. I replied "why did your staff offer it medium rare last time then?". She had no answer.
I assume a lot of places, even if they have the right hygene standards, just avoid the hassle/risk of it all. In various restaurants I've been told "no" most times, or when they agree, it comes out cremated anyway. Such a shame. I've even been told it's "illegal" to cook a rare burger :-)
I find steak tartare absolutely delicious.
hotchy said:
Good to know. I'll be honest, I couldnt bring myself to try steak tartare. It sat in front of me on a 10 course thing I went too. Wished I did because i love rare stake etc. Will do next time.
Good for you.Like all things a bit succeptible to bad practices, try it somewhere where it is a regular thing on their menu, in a good place (not about health, more about quiality of experience). If it's one where you mix it youself at the table, all the more fun. It is very very light and airy, with the crunch from the shallots giving most of the texture. Divine served lovely and chilled. Less is more.
It has to be a quality burger to be any good. I tend to prefer mine on the well done side though, I like the char.
Saying that, if a rare burger gives you the willies then head to Germany for a Mettbrotchen - raw pork on a bread roll. As a traditional type I initially recoiled with fear due to the notion of raw pork being incredibly dangerous being drummed in to me when I was a child, but it's actually delicious (with salt, pepper and onions preferably), and the quality involved has ensured it has never made me ill.
https://en.wikipedia.org/wiki/Mett
Saying that, if a rare burger gives you the willies then head to Germany for a Mettbrotchen - raw pork on a bread roll. As a traditional type I initially recoiled with fear due to the notion of raw pork being incredibly dangerous being drummed in to me when I was a child, but it's actually delicious (with salt, pepper and onions preferably), and the quality involved has ensured it has never made me ill.
https://en.wikipedia.org/wiki/Mett
21TonyK said:
Cheers - it was interesting, page 10.In a nutshell, if you want to server non-thoroughly cooked burgers you must know your food supply chain from abbetoir to kitchen with all steps meeing very stringent standards.
johnnywgk said:
OK guy and girls, how would this work. Get a joint of meat, deep fry it for 30 seconds to kill off the germs, bung it in iced water to stop the cooking. Dry with a towel then mince and make a rare burger. Thoughts please.
Half way to "sear and shave" where the meat is seared and then the outer layer shaved off before the remainder minced. A recognised industry method.I did do it once as you describe with a ribeye steak just as an experiment although I just blow torched it. Waste of time really, certainly didn't help the burger any and not something I'd bother with again.
I've been happily eating medium rare burgers from supermarket mince for 20+ years.
An old pic but my 2lb burger.
Edited by 21TonyK on Thursday 31st October 14:14
Thanks all.
I presume then that these places always have to declare publicly that they intend to serve burgers cooked medium, so that a LA is aware and can inspect to ensure the food standards are met?
Also, that on a menu there needs to be a disclaimer of sorts that burgers cooked to medium can be a health hazard?
I presume then that these places always have to declare publicly that they intend to serve burgers cooked medium, so that a LA is aware and can inspect to ensure the food standards are met?
Also, that on a menu there needs to be a disclaimer of sorts that burgers cooked to medium can be a health hazard?
zetec said:
Thanks all.
I presume then that these places always have to declare publicly that they intend to serve burgers cooked medium, so that a LA is aware and can inspect to ensure the food standards are met?
Also, that on a menu there needs to be a disclaimer of sorts that burgers cooked to medium can be a health hazard?
Apparently , but I've never seen it. I'm guessing a verbal is technically enough. Only places with top quality grub tend to ask how you want your burger anyhow.I presume then that these places always have to declare publicly that they intend to serve burgers cooked medium, so that a LA is aware and can inspect to ensure the food standards are met?
Also, that on a menu there needs to be a disclaimer of sorts that burgers cooked to medium can be a health hazard?
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