Steamed burgers are not unheard of in Yankee land so I guess this isn't worse...but it makes about as much sense as hiring me to protect your wife from ghosts

According to the government the minimum temps for ground meat is 160 degrees if that means anything.
That is a well done burger.

It's actually pretty dang good. You should try it cooked, sometime.

160 degrees for one second will kill all the bacteria. You can hold the meat at a lower temp for a longer period of time and still kill the bacteria. #doyourresearch

Just when I was starting to accept this Sous Vide thing you had to go and do this

Did some research, did you? E coli is present in ground meat and starts dying at 155 degrees. Some 2% can stand temps above that.
For what its worth the meat on this thread was ground and then cooked. Thats probably safer than cooking store bought ground meat but still e coli can make you sick and can be especially harmful to young and old people.

edit:
http://www.douglasbaldwin.com/sous-vide.html#Safety

I may stand corrected but I will post a site that seems to look into the safety of SV cooking and temps. He does a fairly good job of going through and documenting his sources of information. A good guide for anyone who uses this method and would be good information to know.

A couple short takes from his article is that up to just under 130 degrees bacteria can still grow so while you slow cook you need to keep the meat at 130 degrees for a fairly long time to make it safe. He did say for a 1" burger you would need to keep it at 130 degrees for 2 1/2 hours to kill enough bacteria to make it safe. Thats why they say to cook it hotter to shorten the time to make it safe because few people would take the time to heat the meat up to 130 degrees and keep it there for 2 1/2 hours just for a burger.

savages!!! i love it when it's pink in the middle!!! bloody is not my thing!!