Burger Temperature Guide for Perfect Juicy Burgers
Burgers can be juicy and safe when you cook to the right internal temperature. This guide gives you a clear temperature table and simple rules for medium rare to well done.
Burger internal temperature table
| Doneness | Internal temp. (°C) |
|---|---|
| Medium Rare | 55°C |
| Medium | 60°C |
| Medium Well | 65°C |
| Well Done | 70°C |
Ground beef can harbour bacteria throughout, so medium rare (55°C) is only recommended if you trust the source. For maximum safety, cook to 70°C.
How to check burger temperature
- Insert the thermometer through the side into the centre of the patty.
- Avoid touching the grill or plate with the probe.
- Wait for the reading to stabilise.
Use a digital meat thermometer for accurate results.
See our Complete Meat Temperature Guide for the full picture. For steak temps, read our
Burger temperature FAQ
What temperature should a burger be?
For medium rare aim for 55°C, for medium 60°C, and for well done (and safest) 70°C. Always measure in the centre of the patty.
Is it safe to eat a pink burger?
Only if the internal temperature has reached at least 55°C and you are using quality ground beef. For maximum safety, cook to 70°C.
Why use a thermometer for burgers?
Burgers vary in thickness and grill heat. A thermometer tells you exactly when the centre is done, so you get juicy burgers without undercooking.