You'll be ok 99/100 times indeed. But over the scale of an entire population, that's still a lot of unnecessary illnesses, some of which could be deadly. E. coli is still a thing that affects 265000 people in the US alone yearly, and kills 100

OP never said it was prepackaged.

In reality this is still pretty safe, but it's a dumb gamble yeah.

Thanks for brightening my Monday morning.

Sandos ferda

This is just pornographic at this point.

So cheeseburger but you didn't have any buns?

I need to be scared. Pink is great, and I'd be happy, but not scared.

Haha thank you for the offer, the date night was with my girlfriend of 9 years though so don’t pin your hopes on it!

Oh are these slightly pink extremely moist burgers with a slightly cool centre too good for you?

Oh, you folded in the cheese?

Is this for 4 people?

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I've used spicy ground pork before mixed with beef, it really brings the chili to the next level.

It's because of surface area. Sliced steaks are cooked on both sides. Sterilizing the exposed sides. Grinding beef exposes it all the way through, but is only cooked on it's outsides. Leaving the insides vulnerable. So a pink steak is safer than a pink burger.

Correct! The inside of a steak isn't where the bacteria lives, it's on the surface. Hence why a medium rare steak is fine, because the surface is cooked. When you mince it, the "surface" becomes mixed in everywhere. So it becomes unsafe to undercook it like a steak would be

The only way to serve rare/raw mince safely, is by removing the surface of a steak, and mincing it yourself. This is how tartare is made

No. Meat, like beef, has dangerous bacteria on its surface. Thats why eating raw beef is dangerous but eating rare beef is not.

When you grind meat, like when making a patty like in OP's pic, you essentially push those bacterias into the meat. At this point, just cooking the surface of the beef is no longer sufficient to safely consume it.

I think it would, though an understandable one. Just having a bit of fun!

I'm a bit of a fan of a cheese sauce (mornay or not) in all its glorious forms, and am disturbed by talk of additives such as sodium citrate, as well as the fact that the OP image shows no sign of having been finished and lightly (or darkly!) browned in the oven, as is required of a macaroni cheese (UK terminology - ditto cauliflower cheese) IMO, and I'm not at all sure about the addition of chives in this particular context. That said, it does look great! But if you want a more 'viscous' sauce, just add some mozzarella - it's what our lord Cheesus would want.

Personally I switch from milk to Italian white wine (Orvieto to be precise) half way through making my bechamel, to make it less claggy and more 'zingy', then use copious cheeses (cheddar obvs, being a Somerset resident, as well as gouda, emmental, gorgonzola, Port Salut, even sometimes some goats cheese or Roquefort! - whatever's available from the usually large fridge selection basically) and a splash of kirsch, as a nod to Swiss fondue. No herbs or seasoning for me though (apart from sometimes a little white pepper - secret ingredient). Let the cheese be the star!

Yup. Because the process of grinding can introduce potentially harmful bacteria on the meat surface into the ground meat.

Vegetable or Canola oil? Would a brush with oil and a few minutes in the air fryer yield good results?

That slightly raw center is how I like it. You gotta roll the dice in life.

says the guy who doesn;t know how to prepare baked beans

Similarly, to make a scotch egg; Hard boil an egg, then convince it to hate the English.

Tibitts?

I don't know how I feel about this... It reminds me of the Al Bundy tang-witch- with toothpaste to seal in the tang.