I prefer it fried in a skillet till the pink is gone and seasoned with Lawry's type seasoned salt. I don't eat rare/raw meat. I leave that for the wild animals.
The quality of the meat used for hamburgers is not sufficiently high for me to trust undercooked. Also, to me a hamburger is nothing without beetroot on it. My favourite has lettuce, tomato, cucumber, beetroot, cheese, bacon and tomato sauce (ketchup).
I rarely eat burgers. But, whenever I eat meat, I makes sure it is well-done.
Back at home, there there are only 2 settings: Cooked ("well-done" in American terms) and raw. I was shocked to learn that, in the U.S., people readily accept other levels in between.
Back at home, there there are only 2 settings: Cooked ("well-done" in American terms) and raw. I was shocked to learn that, in the U.S., people readily accept other levels in between.