Burger Internal Temperature: Safe Temps for Beef & Turkey

The temperature to use

For a safe burger internal temperature, cook ground beef, pork, lamb, or veal to 160°F (71°C). Cook burgers made with ground poultry—such as turkey or chicken—to 165°F (74°C). These targets apply whether the patty is cooked on a grill, in a skillet, under a broiler, or on a griddle. If a patty contains more than one type of ground meat, use the higher applicable temperature.

How to check the center

Use an instant-read food thermometer and insert it horizontally from the side of the patty, aiming for the center. This placement is more useful than entering from the top because it reaches the thickest part without passing through the burger. For thin patties, angle the probe carefully and check more than one patty if you are cooking a batch.

• Insert from the side.
• Measure the thickest point.
• Check several patties when sizes vary.

Why color is not reliable

A burger can remain pink after reaching a safe temperature, and another can turn brown before it is fully cooked. Meat color changes with the grind, cooking method, ingredients, and storage, so it is not a dependable doneness test. If you do not have a thermometer, use cooking time and texture only as rough clues—not as a guarantee of the target temperature.

When to take the reading

Check near the end of cooking, when the patty looks nearly done and has developed the texture you want. Keep the probe away from the pan, grill grates, and any large filling or cheese pocket, since those spots can distort the reading. If the temperature is below the target, continue cooking and test again in the center.

Serving and storing burgers

Serve burgers once they reach the appropriate internal temperature. Refrigerate leftovers within 2 hours, or within 1 hour when the surrounding temperature is above 90°F (32°C). Store cooked burgers in the refrigerator for 3–4 days and reheat leftovers to 165°F (74°C). Cool and refrigerate them promptly rather than leaving them on the counter.