Cooking burgers to the correct internal temperature is crucial for ensuring safety and maximizing flavor. Different temperatures result in varying degrees of doneness, each with its own unique characteristics.
The Food and Drug Administration (FDA) recommends cooking ground beef to an internal temperature of 160F (71C) to kill harmful bacteria like E. coli. At this temperature, the burger will be fully cooked and safe to eat, with a slightly pink center. Cooking to a higher temperature, such as 165F (74C), will result in a firmer texture and less juicy burger.
