You start your food on the unheated side, allowing only the ambient heat from the hot side to cook it. The two-stage method means setting up your grill with a lower-heat section and a high-heat section. The best way to hit your temperature target when grilling burgers is to use the two-stage cooking method.
#Well done hamburger temp how to#
Putting together a delicious grilled burger How to grill the best burgers Simply adjust the temperatures accordingly. Note: the principles we’ll discuss below can also be applied to home-ground burgers. Let’s talk about how to cook that the best way you can. That being said, you may already have purchased 10 pounds of ground beef for a weekend cookout, and that’s fantastic. Not only can you cook a home-ground burger to an astonishingly juicy medium rare ( 130–135☏ ), but you can choose the flavor profile of your burger by fiddling with the ratios of different cuts you use. If you buy a piece of good, well-marbled chuck and grind it fresh just minutes before you grill it, you have more knowledge about-and less risk from-your burgers.
If you buy your ground beef prepackaged, you don’t know what cuts were used, how long it has been mixed together, or anything else.
There is a way to bend those rules by grinding your own meat for your burgers. Ok, basics out of the way, let’s talk a little about nuance. Of course, with carryover cooking, that means you’ll want to pull your burgers at 155☏ (68☌) to achieve the best temp possible. And since any piece of meat is only as cooked as its least cooked part, you need to cook the ground beef to 160☏ (71☌) to ensure it is safe to eat. If you sear a steak at a high temperature, you’ll kill the bacteria on the outside, but since there aren’t any inside, you don’t have to worry about them.īut if you grind that steak up and turn it into a ribeye burger (yum), you’ve taken all the bacteria living on the outside of the steak and distributed them throughout your patty. You see, bacteria don’t tunnel or even try to travel at all, and that means that pretty much all the bacteria on a steak are living on the surface. Why is that, when I can eat a medium-rare steak that is 30☏ (17☌) cooler? Because of the grinding process itself.
Store-bought ground beef must be cooked to an internal temperature of 160☏ (71☌) to be considered safe to eat. Grilled hamburger temperature basicsįirst, let’s lay down the ground rules. To help you prepare for all the grilling you’ll do this summer, we’ve done the thermal legwork so that you can make safe, tasty, impressive burgers for your family and friends.
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