Cooking something for 15 minutes more or 15 minutes less can cause massive differences in texture and taste, and we are not even talking about the potentially big differences that having slightly different ingredients can cause.
So, you are saying I'm right. A steak tartare otherwise could be the same dish as an hamburger with egg and mustard, following the line of thought of your previous comment.
You are right, but at the same time your rightness doesn't serve your argument. Recipes can be dramatically different without anyone even putting a crumb of cretivity, just out of pure coincidence
