New rules for minced meat

Top chefs from around the country have been flown to the capital to help cook up new rules on medium-rare burgers.

The Ministry for Primary Industries organised the workshop after Dan Fraser, the executive chef at the Duke of Marlborough in Northland’s Russell, slammed its new food preparation guidelines in late June.

The rules stated that minced meat and liver needed to be cooked at higher temperatures for a longer amount of time than previously to avoid contamination.

But Fraser argued cooking his burgers according to the rules would render the burger meat ‘‘rubbery and devoid of flavour’’.

It had forced him to pull a burger that had been the cornerstone of his menu for six years, he said.

Following the fracas, MPI said medium-rare or rare hamburgers could still be prepared and sold, so long as they were safe to serve. And the ministry-hosted burger workshop on July 11 was all about finding the right way to do it.

The chefs met with ministry officials, Restaurant Association members and Wellington City councillors to test several differ- ent cooking methods. Searing, shaving, rapid chilling, and brining options for the meat were all put to the test.

Food scientists would then assess how effectively the different cooking methods killed bacteria.

Fraser said MPI handled the situation ’’with an out-reached hand’’.

He said if the workshop was successful, and the new template included the chefs’ input, then it was the ultimate story of David and Goliath.

‘‘It goes to show that the little man can take on the Government and make a difference.’’

MPI director Peter Thomson said he was ’’delighted’’ with the workshop.

‘‘The team discussed how lowering the cooking temperature at the core of a burger puts much more importance on the other processes, such as sourcing, preparing, cooking, serving, washing and sterilising, and how food is stored,’’ he said.

‘‘[They] think that there may be a viable method for medium rare burgers that has mincing done in the kitchen where the burger is cooked - although thorough checking is still required for the idea.’’