Burgers served rare or undercooked may contain harmful bacteria. But you can do whatever you want if you're grinding your own meat. Always cook burgers thoroughly, whether youre cooking them on the barbecue or in the kitchen. That results in a well done burger that's still juicy and delicious, as suits my preferences. (Whole cuts of beef are an entirely different story.) But instead of taking them all the way to 160° I'll pull them off the heat at 145°–150° then rest them under foil for a few minutes. Prudent manufacturers of retail ground beef patties should insure that labeled cooking instructions. I don't like the texture of medium rare or medium ground beef. This will give you a well-done beef burger, meaning there aren’t any signs of pink in the center. Cooking time: 3 minutes on one side, 5 minutes on the other. What temperature should burgers be cooked to For ground meat, the USDA recommends a temperature of between 160 to 165 as the minimum. The minimum safe temperature would be 160☏. If you prefer your hamburger temp medium well, go for 145☏ to 160☏. When grilling burgers, use a beef burger temperature chart as your guide to your burger’s doneness. A medium burger should be slightly pink, warm all the way through, and firm. A hamburger patty temperature chart can help you to check the doneness of your burger.
The ideal temperature for a medium rare burger is 130 to 135 degrees F. A medium rare hamburger is sought after because the kernel is juicy and bid. Personally, I prefer my burgers well done. Medium is the lowest level of doneness some regulating bodies recommend for cut beef. What is the Ideal Temperature for a Medium Rare Burger If a metier rare burger is what you are aiming for, then you need to know the ideal temperature to aim for when grilling. If you go that route, you have an entirely reasonable degree of safety at medium rare (130°–135°) to medium (140°–145°). So if you grind your own meat from whole cuts, you greatly reduce the possible degree of contamination in your burger, and it's as safe to eat it less-than-fully-cooked as it would've been to just cook the whole cut and eat it that way. See, a whole cut of meat can only really be contaminated on its surface, not inside. The equation: Take the burger thickness in inches, and multiply it by 14.
That also applies to similar meats like bison, but for poultry like turkey, it's 165°.īut a lot of people choose to buy whole cuts of meat and grind them at home, then cook their burgers to a lesser degree of doneness. The doneness of the Burger, Temperature, Safe While Pregnant Rare, 125F / 51.7c, X Medium Rare, 135F. The safe temperature for a beef burger is 160° throughout.
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