There’s tons of bacteria trapped in them from the butcher’s work area. If you’re using store-bought ground beef, or if you bought pre-made patties, you can’t just cook your burgers to medium-rare and call it a day. We’ll go over both methods in-depth here. However, you have to add at least one extra step for safety reasons.
#Medium well burger how to#
At this moment, we can find the instant meat thermometer for help!Ĭooking Tip: How To Cook Hamburgers To Medium-RareĬooking your burgers to medium-rare isn’t that difficult. However, it is difficult for us to tell if it reaches proper temperature. If you use store-bought ground beef, you have to cook it to this temperature, or you have to pasteurize it. It tastes like leather, and it’s usually pretty dry. 160-degrees: This is a well-done burger.It will only have a sliver of pink in it, and it’ll be fairly dry. 150 to 155-degrees: This is a medium-well burger.140 to 145-degrees: This is a medium burger, and it’s easier to make, but it’s not as flavorful.130 to 135-degrees (54-57 Celsius): This is a medium-rare burger, and you can cook your burgers to this temperature if you take proper precautions.125-degrees: This is a rare burger, and you shouldn’t cook your burgers to this temperature for safety reasons.Here’s a simple chart that you can use to tell how done your meat is. A medium-rare burger is a lot like a medium-rare steak. Medium-rare beef is juicier than well-done beef, and it has a lot more of its natural flavor. It technically isn’t cooked all the way, but it’s not raw. When a lot of people think of pink meat, they consider it to be raw. It should be perfectly seared on the outside, but its center should be warm and pink. What’s The Temperature Of A Medium-Rare Hamburger?Ī medium-rare hamburger is a hamburger that registers at 130-degrees when you measure its internal temperature. If you’re just buying pre-made patties or raw ground beef from the store, you’ll want to pasteurize it, or you’ll want to cook it until it’s well-done. Then, you can safely cook it to medium-rare. When you grind whole muscles at home, you can keep the meat a lot cleaner. Butcher shops and stores process tons of meat everyday, and bacteria typically grows because they can’t keep their work areas perfectly clean at all times. If that doesn’t sound good enough for you, there is a way to safely cook your meat to 130-degrees or medium-rare. That’s not quite medium-rare, but it’s close enough that amateurs can’t tell the difference. Usually, that bacteria can survive being cooked to medium-rare, but you can get around that issue fairly easily.įirst, you can pasteurize your hamburgers by maintaining a 140-degree temperature for about 12 minutes. That’s because the bacteria that forms on the surface of the meat gets ground up into the inner parts of the meat when it’s processed, and that bacteria gets trapped inside of your burger. There are a lot of variables that affect how safe medium-rare ground beef is to eat. Keep reading to learn exactly how to make the perfect medium-rare burger.įirst, a lot of people wonder if eating medium-rare hamburgers is safe. For a medium-rare burger, your timing skills have to be exact to achieve the perfect temperature. A minute or two over a specific time will give you a medium or medium-well burger. When you make a medium-rare burger, time is everything. To make the perfect burger for any event, you have to be able to cook it medium-rare, and that requires you to get familiar with the timing involved, and you’ll probably want a hamburger cooking temperature guide and food thermometer to make sure you’re on point. However, there is a huge difference between a decent burger and a perfect burger. A delicious burger is something that every grill aficionado loves to make.
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