With other meats, such as steaks, browning in the middle isn t as big a concern because the bacteria are only found on the surface. Ground beef is the one food where adequate cooking all the way through is absolutely essential, because it is the most susceptible to E.coli. That s because when the meat is ground, any bacteria on the surface will be distributed throughout the patty. Another problem associated with ground beef stems from the fact that it is often put on the grill while still partly frozen. Ground beef that is not completely thawed when it is pressed into patties is often not thawed in the center by the time it is placed on the grill.
Compression is essential to ensure the interior is exposed to adequate heat during cooking.
What you often get is ground beef that browns at a lower temperature. Also, thawing meat in bulk is risky, too, because meat exposed to air for extended periods may turn brown even before it s cooked. That s why thermometers should be considered one of the essential accessories in grilling meats. The USDA recommends cooking beef to an internal temperature of 160 F prior to serving in order to kill all residual traces of E.coli bacteria.