But it's warm!

[ufkacbln]

Harvester Port Solent

Just been served a half cooked burger... So sent it back

To be informed that it "is the right temperature "!

Sorry but surely the idea is to maintain at a set temperature until it is cooked?

The actual temperature of the burger is irrelevant as to whether it is cooked!



Rant over

 

[Bollo]

'Never go to a restaurant built on landfill' is a phrase that's always served me well.

 

[twentysix by twentyfive]

Crikey. Amateur chef? Or stupid set of "management" procedures? Correct temperature - tick the box

 

[Linford]

Raw steak in the middle...yes, raw burger in the middle...no

 

[gbb]

To be honest, I'd surprised, and disappointed if they even argued the point with me. Harvester are 'ok' for what they are, no fuss, basic but 'ok' for what you're paying. But to question your judgement on whats going in your mouth..they're not doing themselves any favours.

 

[ufkacbln]

'Never go to a restaurant built on landfill' is a phrase that's always served me well.

Unfortunately this was about theMother in Law who likes this one

 

[SimonJKH]

Raw steak in the middle...yes, raw burger in the middle...no

Its called Steak Tartare

 

[TVC]

[QUOTE 2893920, member: 259"]I prefer burgers rare - but I don't think that would be the case if I had a Harvester one.[/quote]
Yep, I get my burgers from a local farmer and they are excellent cooked pink. As for a previously frozen cankerburger, nope.

 

[Linford]

Yep, I get my burgers from a local farmer and they are excellent cooked pink. As for a previously frozen cankerburger, nope.

You are playing with fire eating burgers raw. The meat in a steak only has bugs on the surface when stored at the correct temperature in the fridge. That is why they can be flash fried and then served and are safe. However, When meat is minced, the bugs get blended in and the only way to ensure that they are killed properly is to cook all the way through.

Don't just take my word for it though......

 

[Bollo]

I'm in the slightly uncomfortable position of agreeing with something Linf has said. I remember there was a kick-off between the spate of new 'designer burger' joints opening in fancy London and the food inspectors. The burger joints were doing all sorts to try and avoid the regs, like cooking the steak before grinding it.

Ah - I've found a linky. Warning, may contain traces of right-wing libertarianism.

 

[Bollo]

Unfortunately this was about theMother in Law who likes this one

Fairy Nuff.

I've just had an idea. You could have put the burger in a car with a "paediatrician on call" sticker and parked it over the motorway in Paulsgrove. It would have cooked through soon enough that way.

 

[Bollo]

[QUOTE 2894846, member: 259"]If you mean the Davy's thing in London, Westmister City Council had to back off and pay pay costs and they are still cooking burgers correctly if that's how customers want them.

Heavyweight firebrands like Prue Leith weighed in against the Council [/quote]
I KNEW it was a bad idea to agree with Linf!

 

[Spinney]

A lot depends on when the mincing is done and the hygiene regime in force.

The OP was talking Harvester...

 

[Twelve Spokes]

I've never been to a Harvester,looks like I've got good taste.

 

[Linford]

I KNEW it was a bad idea to agree with Linf!

I'll put a tenner on Harvester sourcing their burgers frozen from a factory environment which they don't have control of either the processes or the hygiene of the workers.
That is why the safeguards are in place for cooking food properly. Let's hope that Davy's don't end up in this position
If the best in the business can get it so wrong, the last thing you want to do is try and scale a business model up to serve up raw food with trained monkeys doing the prep.