No, burgers don't need to be well-done, but the USDA recommends it for safety.
Here's a breakdown:
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Safety Recommendation: The United States Department of Agriculture (USDA) advises cooking ground beef to an internal temperature of 160°F (well-done) to kill harmful bacteria like E. coli.
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Risk of Undercooked Burgers: Consuming undercooked ground beef can lead to foodborne illnesses.
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Personal Preference: Many people prefer their burgers cooked to medium-rare or medium for taste and texture.
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Source of Meat Matters: The risk associated with undercooked burgers depends on the quality and handling of the ground beef. High-quality, freshly ground beef from a reputable source may carry a lower risk, but the USDA still recommends well-done.
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Exceptions:
- Steak Tartare: This dish uses raw, high-quality beef and is prepared under strict hygiene protocols. It's significantly different from a regular burger.
- Dry-aged Ground Beef: Some argue that dry-aging can reduce the risk in ground beef, but it doesn't eliminate it entirely.
In summary, while personal preference dictates how many people enjoy their burgers, from a food safety perspective, cooking burgers to well-done (160°F) as recommended by the USDA minimizes the risk of foodborne illness.
