You’re not wrong, but its the difference between restaurant rare and home rare. Restaurant rare typically comes from a giant pile of meat, many pounds mixed int

You’re not wrong, but its the difference between restaurant rare and home rare. Restaurant rare typically comes from a giant pile of meat, many pounds mixed into a large recipe and then divvied out into patties to be cooked to order. This gives a significantly higher chance of getting bad bacteria, though still not particularly high chances from any given batch. Cooking at home one is typically using a significantly smaller amount of ground beef from a smaller batch, so lower chances overall of some bacteria from one package of beef being distributed across a large number of burgers. Additionally most bacteria that gets onto food prepared in reasonably clean environments doesn’t do much more than cause an upset stomach. There’s liability at restaurants on the above for the reasons you mentioned, where those same liabilities don’t exist for steaks as highly. At home, all bets are off on liability from being undercooked. Still though I wouldn’t eat rare burgers at home.