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tippler's logic on why to not eat ground beef rare is sound. that being said, i looooove rare hamburgers. and since most restaurants won't serve you one, i have to make them myself.
here's how i do thanks to alton brown (good eats tv show on the food network in the US)
8 oz. chuck steak
8 oz. sirloin steak
splurge for the good stuff,
go to your favorite (highest quality) butcher
cut each portion of steak into approx. 1 inch cubes.
place 4 oz. each type into food processor and pulse 10 times.
repeat with remaining 4 oz of each.
combine two batches, mixing minimally with salt and fresh ground pepper.
makes 3 patties.
cook in butter for about 2 min each side in a very hot iron skillet
(on my gas flame, that's about medium high, not exactly NASA hot, but just plain ol' very hot)
place on a toasted bun (i like something lighter) with a spread of homemade mayonaise.
rare and delicious.
it's ok to eat rare meat if you can trust your butcher 100%. this is why steak tartar is OK. you won't find it at mcdonalds. you'll only find it a place that can stand behind the quality (and sanitation) of the food they serve.
yeah yeah, but for 99 cents, you can't beat mcdonalds double cheese burger that is ready for you as fast as you can drive your little car around the building.
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