How can I tell when a burger is safely cooked?

Safe and reliable ways to check burger doneness

The safest method to ensure a burger is cooked to a food-safe temperature is to use an instant-read thermometer. The USDA recommends ground beef be cooked to 160°F (71°C) to destroy harmful bacteria. Insert the thermometer into the side of the patty into the center for an accurate reading.

If you don’t have a thermometer, use visual and timing cues: a fully cooked all-beef patty will have no pink in the center and clear juices, and the exterior will be well-browned. However, these methods are less reliable since color can vary, so a thermometer is the best tool.

Approximate guide (for a 3/4-inch thick patty)

• Medium-rare (not recommended for ground beef safety): 125–130°F — warm red center.
• Medium: 135–140°F — warm pink center.
• Medium-well: 145–150°F — slight pink.
• Well-done/safe: 160°F and above — no pink.

Cooking tips for safety and juiciness

• Don’t press patties with a spatula; squeezing out juices increases risk of dryness and uneven cooking.
• Cook over medium-high heat for a good sear, then finish over medium to avoid burning while reaching safe internal temp.
• Rest briefly: Let patties rest 2–3 minutes after cooking to allow juices to redistribute.

Using an instant-read thermometer is the most reliable and safest approach to ensure burgers reach the recommended internal temperature while staying as juicy as possible.