Steak and burgers – what’s the difference?

Rare Burgers? No Thanks! Why Cooking Meat Properly Matters

There is a trend about ordering a rare burger or indulging in steak tartare. But here are a few words of caution.

🚨 The Hidden Risks in Raw Meat

Even the best quality meat—organic, free-range, grass-fed—can carry harmful bacteria on its surface. We’re talking about the usual suspects:

• E. coli
• Salmonella
• Campylobacter

These bacteria are typically found on the outside surfaces of raw meat. That’s why cooking is so important—it kills them off and makes your food safe to eat.

🥩 Rare Steak? Usually Safe

If you’re a fan of rare steak, here’s some good news: as long as the outside is seared properly, it’s generally safe. That high heat kills off the bacteria on the surface, and the inside (which hasn’t been exposed) can stay pink.

⚠️ Exception: If the steak has been mechanically tenderised (spiked or injected), bacteria can be pushed inside—so it needs to be cooked thoroughly. Often these are steaks are from cheaper cuts and are thinner and sometimes called “minute steak”. Trouble is, there is no requirement to label them. I’d cook them all through.

🍔 Rare Burgers? A Definite No

Here’s where things change. When you mince or grind meat to make burgers, the outside (where bacteria live) gets mixed into the inside. That means the entire burger needs to be cooked through—not just the outside.

If you eat a rare burger, you’re risking a bite of E. coli. And trust me, that’s not something you, your family or friends want to experience. E. coli can cause not only vomiting and bloody diarrhoea, but a whole host of very unpleasant symptoms including kidney failure and even death. For more information see the Food Standards Agency site.

🥚 Steak Tartare? Double Trouble

Steak tartare is raw minced beef – so even more risky. Add a raw egg on top, and unless it is a Lion egg, you’ve got a potential Salmonella cocktail. It might look fancy, but it’s a food safety nightmare. There is a sorry tale about the now late restaurant critic Michael Winner, who became ill after eating steak tartare.

✅ The Safe (and Tasty) Way Forward

You don’t have to give up flavour to stay safe. Here’s how to enjoy meat without the risk:

• Cook burgers all the way through (aim for 75°C in the centre – colour isn’t a good indicator)
• Sear steaks on all surfaces if eating them rare
• Avoid raw meat dishes like steak tartare unless you’re absolutely sure of the source and that preparation has been in a way that removes outside surface contamination (called sear and shave)
• Use a food thermometer to take the guesswork out of cooking

🧠 Final Bite

Food safety isn’t about being paranoid—it’s about being informed. So next time you’re tempted by a rare burger, think twice. So, if someone asks you how you want your burger cooked, I’d say 75 degrees C in the centre please! And vegetarians don’t be smug – you can be caught out with salad leaves and vegetables – one for another blog!