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Hamburger Safe Internal Cooking Temperature

Burgers are simply magical: They taste pretty great no matter how simple or dressed up they are. But cooking burgers just the way you like them can be tricky. How do you know if you've hit the right burger temperature? How do you get perfect juicy medium-rare patties or even well-done ones that don't resemble hockey pucks? Read on to find out!

First things first: Gear up! Until you get a feel for burger doneness, you'll want to rely on a thermometer—it can be as simple an instant-read version or as complex as a digital point-and-shoot. No matter what you have, a thermometer will help you make sense of the worlds between rare and well done.

Next up: Figure out what kind of burger you want to make! Thin burgers, like this smashed burger from Ree Drummond, are easier to check for doneness. They're thin and flat—and they're done on the inside when they look done on the outside. But if you want to try something meatier, like Ree's Green Chile Cheeseburgers, and you want it charred on the outside and medium rare on the inside, you'll need a few more tips and tricks. Check out the burger temperatures below, then fire up your grill and start practicing with Ree's Hawaiian Burgers, her Salisbury Steak Burgers or her Sausage and Peppers Burgers!

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What temperature should burgers be cooked to?

For ground meat, the USDA recommends a temperature of between 160˚ to 165˚ as the minimum. This will give you a well-done beef burger, meaning there aren't any signs of pink in the center. Be sure to keep carryover cooking in mind when cooking burgers: The patties will continue to cook even after being removed from the grill because of residual heat, so you'll want to take them off 5˚ to 10˚ before they reach their ideal temp. So for well done, the burgers can be removed from the heat once your thermometer registers 150˚ to 155˚ at the thickest part of the burger.

However, if you like your burgers a little less done—or more rare with some pink in the middle—aim for one of the temps below (and remember to remove the burgers from the heat a little before, as the internal temperature will continue to rise).

• Medium-rare: 130˚ to 135˚

• Medium: 140˚ to 145˚

• Medium-well: 150˚ to 155˚

Tip: Insert your thermometer horizontally from the side to reach the thickest part of the burger.

How long do you cook burgers?

The short answer to this is 2½ to 5 minutes per side, depending on the thickness of the burger patty, doneness preference and the temperature of the heat source. Of course, thin patties will be done on the earlier side (maybe even just 1 to 2 minutes per side for a super smashed burger!), and extra thick ones may need a bit longer. If you're slapping some cheese onto the patties, top them with cheese during the last minute to prevent overcooking.

Serve Your Best Burger!

ThermoPro Ultra Fast Meat Thermometer

ThermoPro Ultra Fast Meat Thermometer

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$19.99

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The Pioneer Woman Vintage Floral 14.5-Inch Serving Platter

The Pioneer Woman Vintage Floral 14.5-Inch Serving Platter

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Is it OK if your burgers are a little pink?

If you like your burgers cooked less than well done, then yes! The more pink the burger is in the center, the more rare it is; the more brown in the center, the more well done. A medium-rare burger will still be pink and juicy in the middle, whereas a medium-well burger will be mostly brown.

Can you check for doneness without a thermometer?

Yes, but it takes practice—and it's not as accurate. Gently press the burger in the middle and see how squishy it feels. A rare burger will feel soft, like the fleshy area between your thumb and palm when your hand is flat. The more cooked your burger is, the firmer it will feel. Press your thumb to your ring finger on one hand and feel that same part of your hand between the thumb and palm; that's what a medium burger should feel like.

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Hamburger Safe Internal Cooking Temperature

Source: https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/a36720279/internal-temperature-for-burgers/

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