meats are riskier, because the contaminated
meat surface is broken into small fragments
and spread throughout the mass. The interior
of a raw hamburger usually does contain
bacteria, and is safest if cooked well done.
Raw meat dishes — steak tartare and
carpaccio — should be prepared only at the
last minute from cuts carefully trimmed of
their surfaces.
Making a Safer Rare Hamburger One way
to enjoy a less risky rare hamburger is to
grind the meat yourself after a quick
treatment that will kill surface bacteria. Bring
a large pot of water to a rolling boil, immerse
the pieces of meat in the water for 30–60
seconds, then remove, drain and pat dry, and
grind in a scrupulously clean meat grinder.
The blanching kills surface bacteria while
overcooking only the outer 1–2 millimeters,
which grinding then disperses invisibly
throughout the rest of the meat.