Originally Posted by SunDeck
Most places will not allow their cooks to sell a burger that's not cooked through. The CDC says hamburger must be cooked to an internal temp of 160 in order to kill E. Coli bacteria. Why hamburger and not steak? Because e. Coli lives on the outside of beef, but once you grind it up then it's throughout the meat. So, at many burger joints they only cook them through and through. Like little slabs of asphalt shingles- it's killed the hamburger, unfortunately.
I'm well aware of why
some restaurants follow that policy (liability issues) but, personally, that doesn't suit me so, if they can't cook something the way I want it, I walk. Plain and simple and has never let me down yet (except for an occassional badly cooked burger).