A ground beef hamburger should reach 160 degrees F, measured in the center or thickest part with a food thermometer. Do not use color, juice, or cooking time alone to decide if a burger is safe.
Quick Guide
| Food | Safe internal temperature | How to check |
|---|---|---|
| Ground beef hamburger | 160 degrees F | Thermometer in the center or thickest part. |
| Ground pork, veal, or lamb burger | 160 degrees F | Check the center of the patty. |
| Turkey or chicken burger | 165 degrees F | Check the thickest part. |
| Whole beef steak | 145 degrees F plus rest time | This rule is for whole cuts, not ground beef. |
| Leftover cooked burger | 165 degrees F when reheated | Check the coolest spot. |
Why Hamburgers Need 160 Degrees F
Ground beef is different from a steak. On a whole steak, bacteria are mainly on the surface. When beef is ground, surface bacteria can be mixed throughout the meat. That is why USDA guidance uses 160 degrees F for ground beef hamburgers.
A burger can look brown before it reaches 160 degrees F, and a burger can still look pink after it reaches 160 degrees F. Color is a quality clue, not a food safety test. Use a thermometer.
How to Check Burger Temperature
- Use a clean food thermometer: an instant-read thermometer works well for burger patties.
- Insert from the side: slide the probe into the side of the patty so the tip reaches the center.
- Check the thickest patty: thicker burgers heat more slowly.
- Check more than one burger: grill and pan hot spots can cook patties unevenly.
- Clean the probe: wash or sanitize the thermometer after touching undercooked meat.
Is Medium or Medium-Rare Safe for Burgers?
For ordinary store-bought ground beef at home, follow the 160 degrees F safety target. Temperature charts that list medium-rare or medium burgers may describe texture preferences, but they should not be treated as USDA food safety guidance for ground beef.
Restaurants sometimes use specific sourcing, grinding, handling, and local health-department controls. That does not change the practical home-cooking answer: cook ground beef burgers to 160 degrees F.
Why 145 Degrees F Is Not the Hamburger Rule
The 145 degrees F rule applies to whole cuts of beef, pork, veal, and lamb with rest time. It does not apply to ground beef hamburgers. Grinding changes the risk because bacteria can be distributed throughout the patty.
Food Safety Tips for Better Burgers
- Keep ground beef cold: refrigerate it at 40 degrees F or below until cooking.
- Avoid cross-contamination: keep raw beef away from buns, lettuce, tomatoes, and cooked patties.
- Use a clean plate: do not put cooked burgers back on a plate that held raw patties.
- Wash hands and tools: clean cutting boards, utensils, and counters after raw beef contact.
- Refrigerate leftovers quickly: put cooked burgers away within 2 hours, or within 1 hour above 90 degrees F.
FAQ
What internal temperature should a hamburger reach?
A ground beef hamburger should reach 160 degrees F, measured with a food thermometer in the center or thickest part of the patty.
Is 145 degrees F safe for hamburgers?
No. USDA uses 145 degrees F for whole cuts of beef, pork, veal, and lamb with rest time, but ground beef hamburgers should reach 160 degrees F.
Can a burger still be pink at 160 degrees F?
Yes. Color is not a reliable safety test for ground beef. A burger can be pink after reaching 160 degrees F, or brown before it reaches a safe temperature.
Where should you put the thermometer in a hamburger?
Insert the thermometer through the side of the patty into the center or thickest part. Check more than one patty when cooking a batch.
What temperature should turkey or chicken burgers reach?
Ground poultry burgers, including turkey and chicken burgers, should reach 165 degrees F.