Why You Can't Order A Burger Medium Rare At In-N-Out

If you're hoping to tuck into an In-N-Out burger that features a patty that's pink in the middle, chances are that it's not going to work out for you. Although In-N-Out doesn't appear to have made any official statements, it seems that medium-rare burgers are off the menu. Customers have reported that since around 2017, the chain won't cook burgers this way, apparently due to a mix of California health laws and the fact it's also considered unsafe. (Frankly, it's also tough to cook thin patties to medium-rare doneness, too.)

That 2017 timing lines up with a change to state law the previous year. California's Health and Safety Code says that if meat like beef is served raw, undercooked, or without any other processing that could eliminate pathogens, the permit holder has to inform consumers of the significantly increased risk through a disclosure written on the menu. Federal laws seem to encourage similar disclosures. So technically, a restaurant can still serve a pink patty; it just has to say so first and let the customer choose.

It seems that In-N-Out decided against adding that language to its menus and eliminated the option instead. Chances are that the chain wants to align with federal guidance on cooking burgers. The USDA recommends cooking them to a minimum internal temperature of 160 degrees Fahrenheit to destroy harmful bacteria, while the FDA's Food Code sets a slightly lower bar, stating that restaurants should cook them to 155 degrees Fahrenheit and hold that for 17 seconds. Considering that a medium-rare cook is 130 to 135 degrees Fahrenheit, this is well past that territory.

You're probably aware that steaks don't draw this level of caution, and the reason comes down to the ground meat factor. A rare burger is riskier than a rare steak, since the grinding process means that nasties on the outside of the meat can get mixed through it. Then, those germs in the center remain uncooked if you keep things too rare — with steak, the outside will always get some intense heat, even if you only cook it blue.

Evidently, it seems In-N-Out has opted not to do medium-rare burgers to avoid California's mandatory signage. So, why don't they seem to offer it in other states? Again, the company isn't forthcoming with information here, but for one, there are comparable restrictions in other states. In Nevada, for instance, undercooked burgers also need to have comparable disclosures to California, so the chain is probably following the same pattern.

As to why In-N-Out doesn't offer medium-rare in states besides those two, we can only hypothesize. For one, the company is known for its commitment to a consistent product, so it may want to avoid having varying menu options in different states. If it requires warnings in at least two states, the chain may have just sworn it off completely. Plus, since the FDA and USDA guidelines recommend cooking above medium rare, In-N-Out may just prefer to follow those. As for exceptions, you can always try asking when you order, but since it seems to be company policy, don't get your hopes up.