Have you ever noticed that the USDA recommends that steaks and roasts be cooked to 145° while ground beef should be cooked to 160°? Have you ever wondered why there is a difference? After all, beef is beef -- right?
So why would we say you shouldn't eat hamburger, chopped meat, ground beef, or the other iterations this product is sold under. Without sounding too much like an old fogey, hamburger is just not what it used to be.