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Read morePreparing burgers at the perfect temperature is a delicate balance of moisture and safety. Undercook them, and you risk more than just disappointed guests. Overcook them, and you’re left with serving dry, flavorless burgers that underwhelm your guests. Hosting means getting the details right, so you want to set the tone by serving flavorful, juicy burgers that please everyone at the table.
In this guide, we’ll tell you everything you need to know about preparing the perfect patty—from how to safely handle raw meat to how long to cook burgers for guests’ preferences. Whether you’re firing up the grill or pulling out your skillet, your next round of burger patties is going to be hot, juicy, and perfectly cooked.
See our burger temperature chart →
Why does burger temperature matter?
While the temperature of raw meat is always a necessary concern, the ground meat in burger patties requires extra attention. Here’s why:
Bacteria commonly begin to grow on the outside of meat as it’s processed in what’s called the temperature “danger zone”: 40ºF–140ºF. For a single cut of meat, like a steak, the exterior bacteria is safely burned off in the cooking process. However, when the meat is ground, the bacteria on the outside layer get mixed into the interior of the meat.
As a result, it’s essential to take some simple precautions before, during, and after preparing your burgers. Chilling your raw burger meat prevents bacteria growth, cooking patties to a resting internal temperature of at least 160ºF kills existing bacteria, and maintaining a safe temperature during and after service prevents new bacteria growth.
What happens when you undercook a burger
Because heat kills bacteria, eating an undercooked burger risks infection from harmful live bacteria, including E. coli or Salmonella. Food poisoning, characterized by nausea, vomiting, stomach cramps, and diarrhea, can set in as soon as one hour or as late as three days after consuming undercooked food.
Additionally, an undercooked burger is simply not as flavorful or satisfying. The heat from cooking draws out the natural flavors and juices, as well as intensifies the seasonings and spices you have prepared for your guests. An undercooked burger can have a cool and soft center, missing the target firm texture and pleasing bite of a hot, juicy burger that has been safely prepared and cooked.
What happens when you overcook a burger
Overcooking a burger evaporates the moisture in the meat, leaving a dry, tough, and potentially burnt patty for your burger. A dry burger is a dull burger, and even a well-seasoned patty can become an overwhelming flavor without the mellow moisture of the patty. The lack of moisture also alters the texture, leaving your patty tough and crumbly. Unless your guests request the dark crisp of an overcooked burger, they might be reaching for extra sauce in an attempt to balance out the parched patty.
Why temperature matters more than color
Especially if you’re used to throwing steaks on your grill, you may expect to check your ground beef patties by the interior color. However, the color of ground meat—raw or cooked—is not a great indicator of either freshness or doneness.
Raw ground beef
Contrary to popular belief, ground beef does not need to be red to be fresh. In fact, red beef can be just as spoiled as grey beef. The color of beef changes with the oxidation that occurs from the blood’s response to contact with air. To tell if raw ground meat is fresh, check the expiration date, the smell, and the temperature of the refrigerator—it should be stored in a well-sealed package at 40ºF or below.
Cooked ground beef
Surprisingly, the interior color of your sizzling patties is not a reliable method of determining their temperature or doneness. Burger patties that have been made from oxidized beef or rapidly cooked at a high temperature may appear darker in the center without reaching a safe internal temperature. Always verify the internal temperature of your patties before removing them from the heat.
How to safely handle raw meat
Handling raw meat doesn’t have to be a gamble. Staying aware of the cleanliness of your workspace and the temperature of your patties makes preparing burger patties a smooth and safe experience. Protect your food and your guests by following 4 simple steps set by the FDA: clean, separate, cook, and chill. Let’s break it down:
Step 1: Clean
- Wash your hands with soapy water before, during, and after handling raw meat to avoid contaminating the meat or spreading harmful bacteria from the meat.
- Wash all dishes, cutting boards, countertops, and utensils that have touched raw meat before using them for other food.
- Promptly launder any cloth towels used for cleaning (or opt for single-use paper towels).
Step 2: Separate
- Use separate utensils and cutting boards or cover with wax paper for processing raw meat.
- Avoid cross-contaminating any cooked food with surfaces that raw meat has touched.
- Protect meat from household flies and other insects that can spread disease on contact.
Step 3: Cook
- Use a food thermometer to ensure your burger patties have reached a safe temperature to destroy harmful bacteria.
- Maintain a safe hot holding temperature before and during your meal.
Step 4: Chill
- Refrigerate raw patties if you’re not cooking them within 30 minutes. Set your fridge temperature at 40ºF or below.
- Freeze raw patties if you’re preparing for a meal in more than 1-2 days. Set your freezer temperature at 0º or below.
- Refrigerate cooked patties within 2 hours of cooking for up to 3-4 days.
Shaping your patties: traditional vs. smashburger
The size and shape of your burger patties depend on your preferences, and every kind can be cooked safely with the right method. Generally, the thicker a traditional round patty is, the juicier it is—but many prefer a smashburger patty made from a ball shape for its crispiness and flavor.
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Traditional burgers are made from thick, round patties that are juicy and filling. Thick patties typically require a longer and lower-heat cooking time to avoid overcooking the exterior and undercooking the interior.
Pro tip: Because the outside heats much faster than the middle of a thick burger, let chilled patties rest at room temperature for about 20 minutes so they cook more evenly.
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Smashburgers are placed on the grill or skillet in the shape of a ball and pressed nearly flat using a metal spatula or burger press. This process creates a thin patty and forces out the juices in the meat, creating a crispy texture, stronger flavor, and wider patty.
Checking the internal temperature for both types of patties is important to maintaining good food safety, but a thin smashburger can lessen the risk and alleviate concerns of an undercooked middle.
How to keep your burgers warm after cooking
Cooking burgers to order is a celebrated skill for a host, but keeping burgers hot to be served at the same time can be a frustrating challenge. When you pull your perfectly cooked medium-rares off the heat, you want them to stay steamy while you’re watching your mediums. Host Modern insulated serveware is the best method to keep every round of your burgers as hot as the last without overcooking them or drying them out.
You don’t need to choose between guests eating cold burgers and guests eating at separate times—Host Modern keeps your patties at the perfect temperature until you’re all ready to enjoy a delicious hot meal together.
Burger temperature chart
The next time you fire up your grill, use this chart as your go-to guide for hitting the ideal doneness—whether your guests prefer a warm pink center or a well-done bite.
Pro tip: remember to account for resting time: once your burger reaches the temperature in the chart for your desired doneness, let it rest off the heat for three minutes while the internal temperature rises.
Burger temperatures for other burger types
Traditional burgers are made with ground beef, which is what most burger temperature charts use as the standard. But personal preferences, dietary needs, and allergies may lead you to prepare delicious turkey, vegetarian, vegan, and specialty burgers. Here’s how the temperature requirements may shift:
- Turkey burgers need to reach a higher internal temperature of 165°F.
- Vegetarian and vegan burgers don’t have a safe temperature because of the lack of meat—but cooking to a similar temperature as ground beef patties will offer the best texture.
- Specialty burgers, including ground lamb and bison, can dry out more quickly. To stay juicy, they need to be cooked medium-rare and reach a resting internal temperature of 160ºF.
3 things you need to know before you cook your patties
From getting the temperature just right to knowing when to let them rest, these three simple tips will help you cook patties that are juicy, evenly done, and ready to impress.
Cooking temperature
The best temperature to grill or fry burgers is medium-high heat, which sears the outside to lock in the juices but finishes the inside to your desired doneness. Cooking burgers at too high of a heat can burn the outside and leave the inside uncooked, while too low of a heat can dry out the patty from losing the juices.
Testing with a thermometer
Here are a few helpful tips to remember when testing your burgers with a thermometer:
- Use a digital thermometer that can give an accurate read within a couple seconds
- Insert the thermometer in the thickest part of the burger
- Avoid an inaccurate read by not touching the tip of the thermometer to your grill or skillet
- Wait until the read stabilizes for the accurate number
- Wash the thermometer with soap and water before storing
Resting time
Similar to a steak, a burger can continue to rise in internal temperature in the first few minutes after being removed from heat. When you’re targeting a specific temperature, remember to remove the burger from heat just before reaching the temperature so it can continue to cook off of the heat without overcooking.
Signs your burger is done without a thermometer
Someone forgot to bring a thermometer to the BBQ? Here are three signs to watch for that will still help you perfect that balance of moisture and safety.
1. Firmness
If you press the burger with your finger, you can guess the level of doneness from the firmness of the patty. Rare is soft and squishy, while well-done burgers feel firm.
2. Juices
When a burger has been thoroughly cooked, the juices will run clear. Watching for the color of the juices is a helpful trick, but only effective if you’re cooking well-done burgers.
3. Time
If you’re unable to test the internal temperature, you can guide your cooking with the simple 5-6-7 rule: cook the burger on each side for the number of minutes it takes for each level of doneness.
- 5 minutes per side for medium-rare
- 6 minutes per side for medium
- 7 minutes per side for well-done
How long can a burger sit at room temperature?
Cooked or not, burgers sitting out at room temperature are working against the clock as new bacteria begin to grow in the “danger zone”: 40ºF–140ºF. At room temperature, ground beef patties should not sit out for longer than two hours. If ambient temperature is 90ºF or higher, that time is cut in half to one hour.
However, if you’re able to maintain a hot holding temperature above 140ºF, you’re in the clear to relax without fear of guests getting sick. The Host Modern insulated dish keeps hot food HOT—so you can keep your patties in the elegant dish throughout your picnic or family cookout without fear of contamination.
Keep your patties chilled and your burgers hot with Host Modern
Whether you’re preparing chilled patties for a picnic grill-out or serving hot burgers in your own home, Host Modern insulated serveware will relieve all the stress of temperature control. With doublewall insulation, secure lids, and a convenient carry bag for traveling, Host Modern serveware is the perfect set of dishes to keep your burgers at just the right temperature—before and after they’re cooked.
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