I wonder if it's like beef where cooking the outside of a solid (not ground) hunk of meat is enough to kill bacteria that mostly only hang out on the surface. T

I wonder if it's like beef where cooking the outside of a solid (not ground) hunk of meat is enough to kill bacteria that mostly only hang out on the surface. This, incidentally, is why I'll happily eat rare seared steak, but I only eat burgers that are cooked through.