Why is it okay to eat steak when it’s pink in the middle, but not hamburger patties?
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A steak is a solid piece of meat. Two sides of it have been touched by a knife. Contamination risk is low.
Commercially available minced meat has all been in contact with grinding plates, which may have been in contact with the flesh from dozens of animals since they were last cleaned. Everything throughout a burger has potential contaminant. This raises the contamination risk by several thousand times. You want to cook that stuff all the way through.
If you make your own mince using equipment you know its clean and in small batches then the risk is no higher than the steak you put in, and pink burgers are fine.
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