![]() ![]() Other things to leave behind: egg, bread crumbs, cumin, garlic powder, taco seasoning, etc. When you're working with high-quality meat, sautéed onions mixed into the patties just aren't necessary-and that goes double for raw onions. How to season burgersĪ big burger deserves big flavor, but that doesn't mean you need to go bananas with the seasoning. Cooking a Hamburger to a Serving Temperature Below 160 Degrees Fahrenheit. Work quickly but gently, and don’t compress the patty too much: The enemy of any burger is overworked meat. Make a small dimple in the center of the patty-this indentation will prevent your burger from puffing up like a balloon, ensuring an even and picturesque patty. The burgers will shrink slightly as they cook, so you want the raw patties to skew a little larger than the buns onto which they’ll eventually land. When forming a burger for the grill, aim for a ¾" to 1" thickness and a 3" to 4" diameter. ![]() Otherwise, the rules below should apply to these as with any beef burger. Medium-rare is not a good look on a chicken or fish burger. At what temperature is beef and lamb done Insert the thermometer probe into the thickest part of the meat to take the temperature, taking care to avoid any bones if there are any. For a juicy medium-rare which is the level of. (Ground turkey or chicken burgers must be cooked to 165F.) If the beef has been mixed with eggs or other ingredients, grill the burgers to 165F. Note that the poultry or seafood patties should be cooked through completely. According to Serious Eats, a burger with an internal temperature of 120 degrees will be rare and feature a red, practically raw-looking center. Though any temperature under 160 F/71 C or 165 F/ 74 C for ground poultryis not considered safe for ground meat, here is a list of cooking times for varying degrees of doneness for burgers: Rare: 120 to 125. Based on food safety guidelines, serve store-bought ground beef when the meat has reached an internal temperature of 160F. A hamburger made from ground beef, pork, veal, or lamb cooked to 160F, regardless of color, is safe to eat. Not grilling beef patties? The alternatives are endless: chicken burgers, turkey burgers, even salmon burgers! Opt for dark meat poultry, fatty fish, or ground pork or lamb shoulder (or black beans and quinoa if it’s a veggie burger you’re after). ![]()
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