Since I’m the only one mentioning eating raw steak, I certainly wouldn’t want anyone to get the idea that I’d eat raw hamburger meat. In my youth, the corner market would take a round steak of your choosing out of the butcher case, and grind it fresh in the front of you. Nowadays, I perform that duty myself via food processor. This is reserved for eating raw within minutes of chopping. My hamburgers at home, if made with "ground beef", will have but a trace of pink inside after cooking. These can still be juicy if you avoid overhandling it and certainly by never squishing it down with a spatula.