Why ground meat is different
Bacteria that may be on the outside of a whole cut can be distributed throughout meat during grinding. Browning on the surface does not prove the center has reached a safe temperature. Color is not a reliable substitute for a thermometer.
Measure correctly
For a thin patty, insert an instant-read thermometer from the side so the sensing area reaches the center. Check more than one patty in a large batch because thickness and grill position vary.
Prevent cross-contamination
- Use separate plates or trays for raw and cooked patties.
- Wash hands after handling raw meat.
- Clean utensils and surfaces that touched raw meat.
- Do not return cooked burgers to the raw-meat plate.
- Keep raw meat away from ready-to-eat toppings and buns.
Refrigeration and leftovers
Refrigerate perishable food promptly. US guidance uses a two-hour limit at room temperature, reduced to one hour when the temperature is above 90°F (32°C). Reheat leftovers to 165°F (74°C).
Official sources
- FoodSafety.gov: safe minimum internal temperatures
- FoodSafety.gov: refrigeration and power-outage guidance
- USDA FSIS: ground beef and food safety
This page provides general information, not medical advice. Government guidance can change; use the linked official sources for current details.