A medium rare burger should reach an internal temperature of 130 to 135 degrees Fahrenheit (54 to 57 degrees Celsius).
This temperature range results in a burger that has a warm, pinkish-red center, indicating it's cooked to medium rare. The exterior will have a golden-brown crust with some slight charring.
Here's a more detailed breakdown:
- Desired Doneness: Medium Rare
- Internal Temperature: 130-135°F (54-57°C)
- Appearance: Warm, red center transitioning to pink, with a browned exterior.
Why is temperature important?
Using a meat thermometer is the best way to ensure your burger reaches the correct doneness and, more importantly, that it's safe to eat. Reaching the recommended internal temperature helps to kill harmful bacteria.
Tips for achieving a perfect medium rare burger:
- Use a reliable meat thermometer: Insert the thermometer into the thickest part of the burger, avoiding bone or any areas with excessive fat.
- Don't press down on the burger: Pressing the burger patty releases juices, resulting in a drier burger.
- Let the burger rest: After cooking, let the burger rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and tender burger.
