Stick it in: No more pink in the middle for Worthy Burger after 7 sickened

Posted on September 28, 2015 by


by Doug Powell

Do you cook burgers to 155F and hold for 15 seconds?

Worthy Burger’s executive chef, Jason Merrill, responded, “Our customers are telling us what temperature they’d like their hamburger.”

barfblog.Stick It InBradley Tompkins, a health surveillance epidemiologist with the Vermont Department of Health, said the agency confirmed five cases and identified two “probable cases” of shiga toxin-producing E. coli.

In discussing the changes recommended to Worthy Burger, Tompkins said diners or people cooking at home should not rely on the color of their meat to determine if it’s done.

“We want people to be cooking their meat to the appropriate temperature, and checking that the meat has reached the appropriate temperature,” Tompkins said. “People go on color … we would encourage people not to do that.”

Among the changes Worthy Burger has made this month is to alter the wording for its signature Worthy Burger.

Where it once said “a 6 oz grass fed patty served pink in the middle,” it now reads simply “a 6 oz grass fed patty,” according to a menu on the restaurant’s website.

The restaurant has been celebrated in the localvore movement, and Gov. Peter Shumlin was seen eating there this spring.

© 2015 US Food Safety Corporation. No copyright claim is made for portions of this blog and linked items that are works of the United States Government, state governments or third parties.

Posted in: Family safety