If you cook a burger on one side until the juice comes through the top of the patty, you’ve ruined it allready. Moisture will escape any area that heats to 170-180 degrees, well done for beef. The bubbaburger company is only concerned that the burgers are cook enough to avoid e coli. When ever you see blood or juice coming out of a steak or burger the burger is getting to the well done stage, a rare steak or burger will NEVER bleed. Don’t wait till the moisture comes through to the top, flip it 2-3 minutes earlier. If you are a rare or medium rare fan, grind your own burger, it is almost IMPOSSIBLE to get e coli from a fresh ground properly handled beef.
Most problems with E coli are handling and temp control, not the beef itself. E coli needs prolonged warm temperatures for at least 4 hours to multiple.