| Comment | Re. The legalities, the reason you can have a steak rare is because the bacteria in beef lives at the surface of the meat not all th way through the cut. Therefore if you cook the outside you kill the bacteria and the internals can remain rare.
Obviously if you mince beef up to make a burger then the bacteria can be all through it. Youd have to start with a big chunk of beef, trim the outside off then mince the internal part.
That being said, I know you can get beef tartare or steak hache here so I'm guessing they do it for that but it's not economical for burgers |
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