A browned crust and clear-looking juices do not tell you whether a burger is safely cooked. For ground meat, check the center with a food thermometer instead of relying on color or a fixed cooking time.
The temperatures to know
USDA guidance sets a minimum internal temperature of 160°F for ground beef and 165°F for poultry, including ground chicken. A burger can brown before reaching its target, and color can also remain after it is cooked. Appearance is not a reliable substitute for measurement.
Measure the center
For a thin patty, insert a suitable probe from the side so its sensing area reaches the center. Follow the thermometer manufacturer’s instructions and check more than one place when needed. Avoid measuring only the pan, the cheese or the outer edge.
Wash the probe as appropriate between checks, especially after contact with undercooked meat. Use clean plates and utensils for finished food; do not return cooked burgers to a plate that held raw patties.
Plan for safety and quality
Equal patty thickness and controlled heat make cooking more predictable. If the outside is darkening before the center is ready, reduce the heat and continue cooking until the target is reached. A lower heat finish is preferable to treating a dark crust as proof of doneness.
This is a home-cooking guide. For restaurant allergy or preparation questions, contact your Mad Mike’s location. For food you plan to save, read the separate leftovers guide.