What temperature should hamburger meat be cooked at in order for it to be done??!


Question:

What temperature should hamburger meat be cooked at in order for it to be done??


Answers:
depends on how you like yours cooked.
internal temps (instant read thermometer)before resting (take off grill):
very rare 115-120F
rare 120-130F
Med Rare 130-135F
med 135-150F
med well 150-165F
well 165F+
the meat will continue to cook (about another 5 degrees) after removing from the grill. The USDA reccomendations are 10-15F higher. They are a bit paranoid, though. We prefer medium.
We just finished bacon cheddar burgers with tomoato and vidalia onions fresh off the grill
Oh and corn on the cob too! YUM!

Source(s):
Culinary College
Gisslen The Professional Chef
The Complete Meat Book

To be Fully cooked it needs to reach 165 degrees in the center.

I cook it until it is all brown. That way you know it's definetly done. I haven't had any issues cooking it that way. But if you really want to make sure it is at the correct temperature it should be cooked internally to 160 degrees (medium doneness), no pink in the meat and no pink juices. I am including a link for you to check out. Good luck!!

USDA recommends an internal temperature of 160*F for ground beef.

Ground meat has to be cooked thoroughly to destroy harmful bacteria. Whole meat, like a steak, is sterile on the inside. Ground meat is not. During the grinding process, it can be (is?) exposed to bacteria on the surface, in the air, on the equipment, and even on people's hands. Because of this, although most pathogenic bacteria is killed between 140*-160*F, it is recommended that ground meat be cooked to *at least* 160*F.

Also, cooking it until it is brown isn't really good enough. USDA estimates that about 1/4 of hamburgers turn brown before they hit 160*F - use a food thermometer to be sure.

Hope this helps.

all hamburgers and ground meat must be cooked to in internal temperature of 155 degrees. during the grinding process the meat might have come into contact with bacteria. the most common for ground meat is ecoli which comes from feces. I'm not trying to be Gross. but that's where it comes from. so none of the meat should be pink. it is even prohibited to sell a hamburger that is cooked less than medium well in a restaurant. i hope this helps.if your worried about the patties being dry just flip once and don't press on it.




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