Bit pointless, isn't it and slightly hazardous given that not all places even give you a choice?

I guess they're doing it to say 'Hey look, our mince is freshly ground on site right before we serve it' but surely very few places actually grind it up mere moments before grilling it?

Steaks get away with it due to the chef's nuking the outside of the meat, leaving the innards sealed and free from exposure to the air. But with mince? Bit more risky isn't it?

Plus an undercooked burger isn't wholly tasty, unlike an undercooked steak, in my opinion.

All I'm worried about is this fad catching on (which it is swiftly around all my work's locals), meaning loads of crap pubs with pre-made burgers following suit when they really didn't ought to be.