Why do we not ask for a temperature on our burgers?

The reasoning behind not asking for a temperature on burgers primarily stems from the cooking methods and standards typically applied in the preparation of burgers. When patties are rolled thin, they tend to cook quickly and evenly, resulting in a consistent doneness throughout. Due to their thinness, it's often impractical to specify a precise temperature since they reach the appropriate internal temperature rapidly.

Additionally, thin patties usually imply a focus on achieving a specific style or characteristic rather than adhering to the traditional steak doneness levels. This factor influences the cooking approach, leading to the common practice of cooking burgers to a standard level of doneness, which is usually around medium-well, regardless of individual temperature preferences.

In contrast, thicker patties would necessitate specific temperature measurements to ensure they are cooked safely and to a desired doneness, which could justify asking for a temperature. However, that is not the case here. As a result, the practice simplifies the cooking process and meets general customer expectations without needing precise temperature requests.