For standard beef burgers, cook them to an internal temperature of 160°F (71°C) to meet USDA food-safety guidance, which means no pink in the middle and kills common bacteria like E. coli and Salmonella.

Quick Scoop

  • Safest temp for ground beef burgers: 160°F (71°C) inside the thickest part of the patty.
  • Poultry burgers (chicken/turkey): 165°F (74°C) internal temperature.
  • Typical doneness temps for beef burgers (some people choose these for texture/juiciness, though they carry more risk):
* Rare: about 125°F (52°C)
* Medium-rare: about 130–135°F (54–57°C)
* Medium: about 140–145°F (60–63°C)
* Medium-well: about 150–155°F (66–68°C)
* Well-done (USDA safe): 160°F+ (71°C+)

How to actually cook them

  • Preheat your grill or pan to medium-high heat , then sear both sides and continue cooking until the center of the burger reaches the target temperature when checked with an instant-read thermometer inserted from the side.
  • For stuffed or very thick burgers, cook a bit longer at slightly lower heat so the outside doesn’t burn before the inside hits 160°F.

Simple doneness table (HTML as requested)

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Doneness Internal Temp (°F) Notes
Rare 125°F Cool red center; higher food-safety risk for ground meat.
Medium-rare 130–135°F Warm red center, very juicy; still not USDA-safe for ground meat.
Medium 140–145°F Warm pink center, balance of juiciness and firmness.
Medium-well 150–155°F Slightly pink center, fairly firm, less juicy.
Well-done / USDA safe 160°F+ (beef, pork, lamb, veal) Brown throughout, firm and drier, but safest for ground meat.
Poultry burgers 165°F Chicken or turkey burgers must reach 165°F for safety.

TL;DR

Use a thermometer, aim for 160°F inside for beef burgers if you want the safest result (and 165°F for poultry), and adjust slightly down only if you knowingly accept the extra risk for a pinker, juicier burger.

Information gathered from public forums or data available on the internet and portrayed here.