Burgers are a classic American food that are enjoyed by people across the country. When cooking burgers at home, one of the most common debates is whether they should be cooked to medium or medium-well doneness. Both options have their pros and cons in terms of food safety, taste, and personal preference.
Food Safety
When it comes to food safety, the recommended minimum cooking temperature for ground beef is 160°F (71°C). This temperature kills any harmful bacteria that may be present in the meat such as E. coli or Salmonella. Burgers cooked to medium (145-150°F or 63-66°C) do not quite reach this temperature, while burgers cooked to medium-well (155-160°F or 68-71°C) hit the food safety benchmark.
The risk with cooking burgers to medium is that any bacteria present may not be fully killed, which can lead to potential foodborne illness if contaminated meat is used. Cooking to medium-well minimizes this risk. However, if fresh, high-quality ground beef is used, the risk of illness from a medium burger is fairly low.
Key Points
- Burgers cooked to medium-well (155-160°F) reach the recommended safe temperature for ground beef.
- Burgers cooked medium (145-150°F) may have a slightly higher food safety risk if contaminated meat is used.
- Using fresh, quality meat minimizes the risks of a medium burger.
Taste and Texture
The other major consideration is how taste and texture are impacted by the level of doneness. Burgers cooked to medium are often viewed as juicier and more flavorful compared to well-done burgers, which can become dry and overcooked.
At medium, the center of the burger retains a pink hue and likely has some reddish meat juices present. This means it maintains more moisture and natural fat content for added juiciness and flavor delivery in each bite. Burgers cooked medium-well have less pink coloration and a more uniform brown interior. While still moist if properly cooked, medium-well burgers will be drier than medium ones.
The texture of a medium burger also tends to be softer, while medium-well has a firmer, denser texture that some people prefer. There is no right or wrong option when it comes to personal taste preferences.
Key Points
- Medium burgers tend to be juicier, more tender and flavorful.
- Medium-well burgers have a firmer texture and denser interior with less moisture.
- Texture and taste preference is subjective to each individual.
Cooking Tips
To achieve the ideal doneness for your burger, here are some key cooking tips:
For Medium:
- Use a meat thermometer to monitor the internal temperature. Take burgers off heat at 145-150°F.
- Only flip the burger once halfway through cooking.
- Avoid pressing down on the patty, which can squeeze out juices.
- Aim for medium-rare if you prefer more pink coloration and juices.
For Medium-Well:
- Cook to an internal temperature of 155-160°F.
- Flip occasionally to promote even cooking.
- Tent burgers with foil between flips to retain heat and moisture.
- Bring burgers to room temp before cooking to shorten grill time.
Visual Comparison
Here is a visual comparison of how burgers cooked to different doneness levels appear internally:
| Doneness | Internal Color | Temperature |
|---|---|---|
| Rare | Deep red center | 120-130°F |
| Medium-Rare | Deep pink center | 130-140°F |
| Medium | Pink center | 140-150°F |
| Medium-Well | Trace pink center | 150-160°F |
| Well-Done | Uniform brown throughout | 160°F+ |
Conclusion
Deciding between cooking burgers to medium or medium-well comes down to personal preferences around taste, texture, and your comfort level with food safety risks. Burgers cooked medium offer greater juiciness and tenderness with a softer texture, while medium-well burgers ensure any bacteria are killed though they may be slightly drier. Using high-quality fresh beef, proper handling, and cooking to at least medium doneness minimizes safety concerns. Take your taste buds and cooking skills into account to choose the ideal doneness for your next backyard barbecue.