You really should cook hamburger to well done (160 F/71.1 C). Unless you are 100% sure of your source, it becomes a pretty big risk to under-cook ground beef. Regulation on the testing of ground beef is one of the huge holes in the industry right now (the USDA is in the process of trying to fix it, but these things take time). The worst part about infected ground beef is that it's almost impossible to trace it to the farm the cow came from, so it's difficult to "fix the problem" at the source.

Trust me. I love medium rare burgers. But a properly made burger still tastes good cooked all the way through, and it has a much much much lower chance of causing any food poisoning or bacterial infections. The risk with ground beef is just so much higher than with steak. IMO, it's worth the risk to at least cook it to medium well.

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