Not unless you stomp it flat first.
I once ordered a burger from Nathans while waiting for a train. They took a long time getting it ready to put on the grill, a very long time. I realized that I would miss my train if I waited any longer, so I told the person behind the counter, I have to leave now for my train, just put it on the bun as is.
It was what one would call blue rare, still cool on the inside, best dam fast food burger I ever had.
When I worked at Macdonald’s this was not how we cooked burgers. Frozen patties were place on a big iron griddle and we pushed the button to start the timer some amount of time later the timer would beep telling us to flip the burgers then it would beep again telling us to put the patties on the buns. No choices about cooking time. Also not a lot in the way of tools or training to tell the state of doneness of the burgers I think that you would get anywhere from still frozen in the middle to done normally if you had the teenagers behind the grill try and make a rare burger.
Nowadays, it’s even more automated. The grills have a “clamshell” that closes on top of the patties, cooking them on both sides at the same time. When they’re done, the grill beeps at the cook, and the clamshell opens. There wouldn’t be any way to accurately cook them to a particular level of doneness, since you can’t even see them to judge.
My search-fu isn’t up to much, because I can’t find it, but I do recall several months ago there was a pretty big piss-fest on the dope about food laws being enacted in some states that prevented burgers being served rare in restaurants. These came about because people demaned their rare burgers, the meat wasn’t as sanitary as they should have been, they got sick and sued the restaurant. Now I’m the biggest supporter of blue meat, but even I understand the simple concept behind why a restaurant (let alone one of the biggest food chains in the world) would want to avoid that sort of shit.
Besides, you’ve got to be a bit of a fucking retard not to understand “Have it your way” means “customise the already-prepared ingredients in a manner of your choosing”. Which includes a pre-cooked patty. You could choose to omit the meat from the burger, but you can’t un-cook it because the basic setup includes the patty in its fully cooked state.
It said “demanded” when I previewed, honestly!
I think the OP has already shown this to be the case.
For now.
This thread makes me nostalgic for a classic story of medical detection, Berton Roueche’s A Pig From Jersey.
115 posts in 23 days (9.84/day).
16 threads started.
My friends in Belgium were always amused by my squeamishness about raw beef (ala steak tartare or “hamburger americaine”). “Whaddya whining about? It’s not like it’s chicken! Or pork! Sheesh!”
Rare steaks are one thing-I love my steak medium rare. Rare burgers, on the other hand-huh uh. No way am I risking it. Besides, with all the crap I like on my burger (cheese, lettuce, onion, tomato, ketchup, mustard, and bacon), it’s not like I could appreciate the difference.
And my best friend’s family, for most of her life, left the Christmas turkey out all night with stuffing in it and supposedly ‘never got sick’. I challenge people making this claim to verify that they never suffered ‘stomach flu’ after having done things like that.
Do you buy insurance? Well avoiding raw meat is like buying insurance; you might not need to do it all the time, but if you haven’t done it you’ll curse yourself should something happen.
Turns out my dad never refrigerated mayonnaise! Not sure how they managed other than maybe the vinegar was sufficient to keep organisms at bay but that’s not a chance I’m willing to take either.
Bottom line; you’re welcome to decide you’re willing to accept the risk and fly in the face of caution, but never think that just because it hasn’t happened to you it never will. My house hasn’t burned down but I still buy insurance.
Since the OP had it his way, it’s time to close the thread.