Very raw burgers

Former food safety instructor and professional chef here. What many people don’t understand is that it’s not just about the cleanliness and handling of the kitchen, it’s the fact that 1/2lb of ground beef can come from over 100 different animals and possibly up to 1000. That’s a LOT of opportunity for contamination compared to, say, a steak.

Compounding this is that most bacteria need oxygen, and will thrive much better on ground meat which where every square millimeter is exposed to air, vs a steak where the inside is protected from contamination. Searing the outside of the steak will more than likely kill any surface bacteria, and again, the interior isn’t exposed until cut. With a burger searing the exterior will do nothing to reduce pathogens on the rare interior. So you do you. But don’t kid yourself that a surgically clean kitchen will protect you from contamination that happened long before it arrived at the restaurant.

Everyone who randomly gets sick after eating that will blame the restaurant. Bad PR for a small percentage of people makes it a bad call to serve.

On its face, it's also a violation of Food Safety protocols:

6 CCR 1010-2 - 3-502

F. Ground beef and ratites shall be cooked to a minimum internal temperature of 155°F (68°C) for 15 seconds, or to 145°F (63°C) for 3 minutes, or 150°F (66°C) for 1 minute, or 158°F (70°C) for less than one second

There is an allowance for things like steak tartare:

K. Unless otherwise ordered by the immediate consumer and the consumer is informed as specified in sections 1(a)-(c) below:

a. As specified in section 3-702(A)-(C) of these rules and regulations, the food establishment serves a population that is not a highly susceptible population;

b. The food, if served or offered for service by consumer selection from a children's menu, does not contain comminuted meat; and

c. The consumer is informed as specified in part 3-8 “Consumer Advisory” that to ensure its safety, the food should be cooked as specified in section 3-502(A)-(K) of this section.

It's possible a restaurant like that exists, with the proper disclaimers, and grinding the meat basically to order. Practically, ground beef can be really dangerous the way you described, it's not steak. Eat tartare, eat a safely cooked burger, or grind your own meat and make at home.

What is the point of posts like this? You desire a very specific food item that is unlikely to be prepared in the manner you like commercially. The obvious answer is just cook it yourself.

You like beef tartare, you mean

ಠ_ಠ

A5 has a burger on their happy hour menu. They will happily prepare it as you described.

Citizen Rail at Limelight might cook their burger this way if requested. Never personally tried but I have never been disappointed in their burger cooked to a perfect medium rare.

r/denvercirclejerk is leaking again

Bad Daddy's Burger Bar will cook to your preferred doneness, and their kitchens are very hygienic. That said I don't think they grind meat on prem, which is a requirement for your request.

In and Out Burger grinds meat on prem, but I can't speak to if they'd fulfill your request, or if their kitchens meet the hygienic standards to make it safe.

Your best bet is probably either a fine dining restaurant or grinding it yourself.

This guy sounds like fun to go out with….

That's disgusting

That's just burger tartar

Is Graal the name of this super clean cow?

Make it yourself. Steak tartare is considered relatively safe because only the outside skin is really at risk of contamination. Raw ground beef is very dangerous since it's all ground and mixed together and not worth the risk for any restaurant.

You need a hug with your burger tartare.

FWIW, whenever you get a chance to visit Germany, look for a place that serves Mett.

By chance, have you been bitten by anyone lately? Tend to avoid sunlight?

I cant believe heathens are downvoting this post. Pints Pub will prepare it however you want. That said, fellow lover of mooing meat, try Ethiopian Kitfo. It is very spicy and smothered in clarified butter. They also tend to sear the outside of the steak and then grind it, so it should be safe.

In France there’s a dish sometimes seen on brunch menus called Steak Haché. I’ve had it in little bistros and sounds similar to what you’re describing- sans bun.

Try a cannibal sandwich if you’re ever in Milwaukee!

I’m sorry you only got two actual answers to your question. Some people…