So why is it that restaurants offering rare steaks aren't being given the same treatment? It's essentially the same thing right? Well actually, there's a teeny difference and here's the science: bacteria forms on the surface of meat. The surface area of steak is seared so bacteria is killed while the meat inside can still be bloody, tasty and bacteria free. Burgers are minced and therefore exposed to bacteria, so even if it has been seared, there could still be bacteria lurking throughout... Are you still with me??
Anyway let's drop the science - who cares anyway as long as it tastes good! I've always had the mindset of being exposed to a bit of dirt or germs can be good for you. After all, isn't that what vaccinations and immunisation is all about? And I've never had food poisoning from a medium-rare burger... *touch wood!!* Have you?
Right, I'm off to make my own burger. Medium-rare. In the meantime here are some snaps of delicious burgers I've sampled:
Meat Liquor, Dead Hippie burger. Super tasty, juicy topped with brioche buns Mmm...
Meat Market (part of the Meat Liquor family), Black Palace burger.Lots of onions.
Home-made summer BBQ. Can't go wrong with a home-made ones.
GBK, Wellington burger (and Taxidriver). Looks like GBK have upped their game. Tasty goodness.
Burger & Lobster, 10oz burger. It was a mother of a burger. Messy, huge, amazing.
GBK, free cheeseburger, served by the All Blacks NZ rugby team! The perfect hangover burger and probably one Westminster council would target...
If all else fails - go for a chicken tower burger with hash brown and cheese. Home-made of course!
P>S>> I love this burger blog. Check it: www.burgerac.com/