Hamburger Internal Temperature The USDA marks the minimum safe temperature for ground beef as 160 degrees Fahrenheit, although not all burgers are cooked to this temperature. Depending on how you're preparing your burger, the meat's internal temperature may not reach 160 degrees Fahrenheit.
The Temperature
It is recommended that ground meat be cooked between 160 and 165 degrees Fahrenheit. If you do this, your burger will be well-done, which means its center won't be pink. When grilling burgers, remember that the patties will continue cooking even after being removed from the grill due to residual heat.
There is no such thing as an ideal burger temperature chart. USDA recommends cooking hamburger patties to 160--165°F but they recommend internal temperatures for other beef products (whole muscle) as low as 145°F. They dont recommend any lower than that...so as per USDA, a rare steak (125°F) is not safe to eat.
Cooking Your Burgers
The 5-6-7 rule is basically as follows: Rare burgers only require around 5 minutes on each side. Medium-rare burgers with a red and warm center will take about 6 minutes on each side. Medium-done burgers usually require approximately 7 minutes to achieve that pink, warm center.
For those who prefer a burger that is pink and firm in the middle, medium doneness is the way to go. A medium burger has an internal temperature of 140°F to 145°F. Grill the burger for 4-5 minutes per side over medium-high heat.
Medium Well Burger Temp
Preparation of medium-well burgers involves cooking the meat to an internal temperature between 150 and 155 degrees Fahrenheit. Cooking a medium-well burger usually involves seven to eight minutes of total cooking time.
The “smell” test. Cooking beef until it smells so good, you can no longer resist but pull it off the grill. The “cut” test: Stabbing the center of the burger with a knife to view the doneness of the inside, then putting the cut burger on your plate and in between the bun so no one notices the wounded burger.
The ratio stands for 80% lean meat and 20% fat content. The higher fat content enhances the flavor and juiciness of the meat, making it ideal for dishes like juicy burgers, meatballs, and lasagnas. The fat content renders while cooking, resulting in a rich and flavorful end product.
Let your burgers cook for about 1–1½ minutes with the lid up, then close the lid for another minute. Open the grill, flip the burgers back to front and left to right, and repeat the process. That's about 6 minutes total, good for medium-rare burgers that still have a nicely seared exterior.
Cooking ground beef
The Food and Drug Administration Food Code says that restaurants should cook ground beef to 155°F for 17 seconds. But CDC and the U.S. Department of Agriculture say that consumers should cook ground beef to 160°F.
Other than occasionally checking the temperature, leave the patties alone once they hit the grill, aiming for one single flip halfway through the cook time. Resist the urge to press on the patties, which can cause flare-ups and lead to dry burgers, and you won't be sorry.
Washington, June 10, 1997—The U.S. Department of Agriculture today advised consumers to use a meat thermometer when cooking hamburger—and not rely on the internal color of the meat—to be sure that it is safe to eat. To be safe from harmful bacteria such as E.
"When you cook hamburgers, never push down, because you'll be draining out flavorful juices," Gallo says. Let the cooked patties rest on a clean platter for about 5 minutes to allow the juices to redistribute.
Because doneness and safety cannot be judged by color, it is very important to use a food thermometer when cooking ground beef. To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked.
Beef Burger Internal Temp
The ideal burger's internal temp for beef is 160°F, which creates a well-done burger that presents the least risk of foodborne illness. Grilling a burger provides a juicy and tender patty in just a few minutes.
In particular, you can poke the patties with your finger. If the burgers are very firm and don't bounce back at all when you poke them, they are likely well-done and perhaps a little overcooked. If you want a juicy and flavourful burger, you will want to keep this from happening by cooking the burgers for less time.
You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make these top-rated burger patties: Begin by whisking the egg, salt, and pepper together in a large bowl. Then, add the ground beef and bread crumbs before forming the mixture into ¾-inch patties.
Though any temperature under 160 F/71 C or 165 F/ 74 C for ground poultry—is not considered safe for ground meat, here is a list of cooking times for varying degrees of doneness for burgers: Rare: 120-125 F. Medium-Rare: 130-135 F. Medium: 140-145 F.
Here are the facts: All of our burger patties in the U.S. are always made with 100% USDA-inspected beef. That's the only ingredient: 100% real beef. Our patties contain no preservatives or fillers, and the only thing we ever add is a touch of salt and pepper when the patties are sizzling hot on the grill.
Keep Burgers Cold Until They Hit the Grill
Unlike other meats that will cook up better if brought to room temperature before hitting the grill, you want those patties cold so they stay together and stay as juicy as possible. Put the patties on a tray or platter, covered, in the fridge while the grill heats up.
To achieve a medium burger, which has a slight pink tinge on the inside, flip after 4 minutes on the first side (same as for medium-rare) and remove from the grill after 5 minutes on the other, for a total cook time of 9 minutes.
Ruokavirasto, the Finnish food safety agency, says that ground beef patties that are only cooked to medium-rare or medium internal temperatures (less than 140°F) are at risk for carrying the Shiga toxin-producing E. coli bacteria known as STEC.