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Hamburger and E. coli

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Hamburger and E. coli

vorpal | | Jul 19, 2007 06:07 AM

I was on the Food Network this morning reading up on unusual hamburger recipes and I noticed that most of the instructions said to cook to desired level of doneness.

I'm from Canada, and up here, it's pretty much accepted that hamburgers are only served well-done because of E. coli. When I was in the US, however, I visited an Outback and was surprised when they asked how I'd like my burger cooked. I chose medium and had one of the best burgers of my life.

Is it common for Americans to eat burgers cooked to less than well-done? Does anyone actually know about how risky this is for E. coli (are we just being paranoid in Canada)? I would love to make some medium burgers at home without having to grind my own meat, but unless the risk is relatively low, I'm not sure I want to take the chance.

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