The reason that you should always cook a burger or other ground meat thoroughly is because the meat is, well, ground. The grinding process disperses the pathogens commonly found on the surface to the other parts, including the inside of the burger.

"Usually pathogens are found on the surface of the muscle tissue, so once you start grinding up the meat, you’re dispersing the pathogens throughout more of the meat beyond the surface," Ted Siegel, an instructor at the Institute of Culinary Education, told the Reader's Digest.

As a result, the pathogens are now living inside the meat, under the surface.

Read also: Seven ways you’re ruining your steak dinner

According to the Academy of Nutrition and Dietetics, ground meat needs to reach 71.11 degrees Celsius -- a well-done temperature -- to be safe to eat.

As a comparison, steaks, as well as roasts and chops, can be eaten rare as the meat only needs to reach 62.78 degrees Celsius internally to be considered safe to eat. (dev/kes)

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