If you think that every type of undercooked meat is the same, you’d be wrong. In terms of food safety, an undercooked hamburger is more risky than an undercooked steak, even if they are prepared to the same level of doneness. If you’re wondering why, it has to do with where dangerous pathogens (like E. Coli) hang out.

We spoke to a food safety expert and a chef about how this can happen, and how using a meat thermometer can help minimize food safety risks.

Why Is Eating A Rare Steak Safer Than A Rare Burger?

A rare steak doesn’t have the same health risks as a rare burger because of how the meat is prepared. A steak could have bacteria on the outside, but when the meat is cooked, the bacteria is killed off.

“With steak, that’s a whole muscle. Most of the pathogens are on the outside, so when you heat it [the pathogens] are all dead on the inside,” says Keith Schneider, a professor in the Department of Food Science and Human Nutrition at the University of Florida.

The danger is not inside the steak. “Whole muscles are effectively ‘sterile’ on the inside so when we cut a steak off a larger piece [of muscle], the outside of the steak [is] exposed to the knife, the board, the air, etc, [that] could be a breeding ground for pathogens,” explains Jess Pryles, a Texas-based chef, meat expert, and the author of Hardcore Carnivore: Cook Meat Like You Mean It. 

Why Are Rare Burgers Less Safe To Eat?

Ground meat is more dangerous than a whole cut of steak because of how it is processed.

“I take that same steak [and] I grind it up. Now those microorganisms are not on the surface—they’re evenly distributed,” says Schneider.

When using ground beef, you need to make sure it is properly cooked throughout, including the center. This isn’t an issue if you are cooking the meat and breaking it up in a skillet. But when the meat is formed into a patty, and cooked rare, or even medium-rare, there is a chance that the inner part of the burger could contain pathogens. 

Should You Use A Meat Thermometer?

Using a meat thermometer is the best way to know if your meat is cooked to a safe temperature. The thermometer should reach the area of the meat that may have received the least amount of heat, such as the interior center of a burger.

“Make sure the coldest part reaches a temperature that’s going to inactivate anything that might cause an illness,” says Schneider.

Checking a steak with a meat thermometer is a common practice to determine its internal temperature, but when people grill burgers they often skip this step even though it is important for food safety.

Temperature for Ground Beef

According to Pryles, “It can show you when the meat is cooked to a safe temperature so you need not overcook it any more than necessary.” The USDA states the safe minimum internal temperature for burgers is 160°F. Schneider recommends cooking a burger to medium to minimize food safety risks.

Temperature for Steak

“For steaks, a meat thermometer can help nail perfect doneness,” says Pryles. The USDA states the minimum internal temperature for a steak, pork, veal or lamb is 145°F. Schneider says it is safe to cook a steak medium-rare, if you prefer.

Is It Risky To Eat A Medium-Rare Burger?

The simple answer is yes. A rare or medium-rare burger is risky because pathogens could be in the meat and you would not know it.

“Technically, yes, they are risking it,” says Pryles. “There are many meat scientists who will not eat a burger that is pink in the middle.”

Getting sick from eating a rare or medium-rare burger depends on a variety of factors. The freshness of the meat and how quickly it is cooked play a key role.

“If the meat was cut and ground immediately before cooking, that surface bacteria has had less time to multiply and increase the risk,” says Pryles.

The cleanliness of the kitchen is also a factor. If you’re eating out, you’ll want to consider the cleanliness of the place and how careful they are, which may be difficult to know. Pryles says. “That’s why you hear a lot of people say if you’re going to eat something like steak tartare, to do so ‘in a reputable place.'”