Burgers are considered safely “done” when the internal temperature reaches:

  • 160°F (71°C) for ground beef, pork, lamb, or veal.
  • 165°F (74°C) for ground chicken or turkey.

This is the food-safety standard recommended by the USDA and food-safety organizations to kill bacteria like E. coli and Salmonella in ground meat.

If you’re asking about doneness levels (restaurant-style):

  • Rare: about 125°F (52°C) (not considered food-safe for ground meat).
  • Medium-rare: 130–135°F (54–57°C).
  • Medium: 140–145°F (60–63°C).
  • Medium-well: 150–155°F (66–68°C).
  • Well-done: 160°F+ (71°C+).

Always measure with a meat thermometer inserted into the thickest part of the patty and avoid relying on color alone, since burgers can look brown before they are safely cooked through.