How to tell if a burger is raw or rare? Understanding Food Safety and Doneness

October 22, 2025 •

4 min read

According to the USDA, ground beef must be cooked to an internal temperature of 160°F (71°C) to be considered safe. Knowing how to tell if a burger is raw or rare is crucial, as the methods differ significantly from checking a steak, presenting a vital food safety issue for a healthy diet.

Quick Summary

Distinguishing a rare burger from a raw one is essential for preventing foodborne illness. The most reliable method involves using a meat thermometer to check the internal temperature, as color alone can be misleading for ground beef.

Key Points

Use a Meat Thermometer: The most reliable and safe method for checking doneness is by inserting a digital instant-read thermometer sideways into the center of the patty, targeting a temperature of 160°F (71°C).
Understand Ground Beef Risks: Unlike a steak, ground beef has bacteria mixed throughout, so cooking to a rare temperature is not recommended and carries a higher risk of foodborne illness.
Don't Rely on Color: The color of a burger can be misleading; it may still look pink even when safely cooked to 160°F, or look brown when it's still undercooked.
Beware of Raw and Rare: A raw burger is uncooked, while a rare one is only briefly cooked with a cool, red center. For ground beef, both pose a significant risk of bacterial contamination.
Build a Healthier Burger: Enhance the nutritional value of your meal by using leaner meat, adding chopped vegetables to the patty, opting for whole grain buns or lettuce wraps, and choosing healthier condiments.

The Critical Difference: Why Ground Beef Isn't a Steak

For many, a rare steak is a delicacy, but the same cannot be said for a burger made from ground beef. The critical distinction lies in how the meat is processed. On a whole cut of steak, harmful bacteria like E. coli and Salmonella typically reside on the exterior surface. When the steak is seared, the high heat kills the surface bacteria, making the rare interior safe for consumption. However, when meat is ground, these surface bacteria are mixed throughout the patty. This means that a rare or medium-rare burger, where the center remains below the safe temperature, can still harbor dangerous bacteria and pose a significant health risk.

The Dangers of Undercooked Ground Beef

Consuming undercooked ground beef can lead to foodborne illnesses caused by bacteria like E. coli, which can cause severe symptoms such as bloody diarrhea, stomach cramps, and vomiting. In severe cases, especially for vulnerable groups like children, pregnant women, the elderly, and those with compromised immune systems, it can lead to kidney failure or other life-threatening complications. Cooking ground beef to the proper temperature is the only sure way to destroy these harmful pathogens.

The Gold Standard: Using a Meat Thermometer

To eliminate the guesswork and ensure safety, a meat thermometer is the most reliable tool for checking a burger's doneness. The USDA recommends a minimum internal temperature of 160°F (71°C) for all ground meat. This temperature guarantees that any bacteria distributed during the grinding process have been killed. A digital instant-read thermometer is best, as it can give a reading quickly and accurately, preventing the burger from being overcooked.

How to Check for Doneness with a Thermometer

Prep the thermometer: Make sure the probe is clean. For thinner patties, insert the thermometer sideways into the center of the patty. For thicker patties, insert from the top. The tip of the probe must reach the true center to get an accurate reading.
Avoid cold spots: Avoid touching the bone, any cold spots in the meat, or piercing the meat all the way through, as this can give a false reading.
Monitor the temperature: Leave the thermometer in place for about 10-15 seconds for a stable reading.
Confirm the temperature: Check the thickest part of multiple patties to ensure all are cooked to the desired level.

Doneness Levels: Raw, Rare, and Beyond

While food safety for ground beef mandates cooking to 160°F, understanding the different levels of doneness for whole cuts can provide helpful context. For burgers, it's safer to aim for a higher temperature. A raw burger is simply uncooked meat, cold and potentially contaminated. A rare burger has been cooked only briefly, resulting in a cool, red center and an internal temperature of around 120-125°F (49-52°C). Medium-rare is cooked slightly longer to 130-135°F (54-57°C), with a warm red center. Well-done means the burger is cooked through with no pink, reaching at least 160°F (71°C).

Visual Cues: What to Look for (and why they aren't enough)

Visual cues can be misleading when judging a burger's safety. While clear juices can indicate doneness, and red juices can signal rawness, relying on color is not foolproof. Some ground beef can retain a pink color even after reaching a safe internal temperature, a phenomenon called persistent pinking. This can happen due to certain ingredients or the cooking method, like using a gas grill. Conversely, some meat can turn brown before it's fully cooked. Always prioritize a thermometer reading over visual appearance.

Comparison: Raw vs. Rare Burger vs. Properly Cooked


Characteristic	Raw Burger	Rare Burger (Ground Beef)	Properly Cooked Burger (Well-Done)
Appearance	Cold, uniformly red throughout.	Seared exterior, cool to warm red center.	Browned exterior, no pink in the center.
Internal Temperature	Ambient temperature, below 120°F (49°C).	120-125°F (49-52°C) after brief cooking.	Minimum 160°F (71°C), safe to eat.
Texture	Soft, mushy, and pliable.	Soft, yielding center with a tender bite.	Firm, yet juicy, with a consistent texture.
Juice Color	Deep red, potentially bloody.	Pinkish-red, often opaque.	Clear or barely pink.
Food Safety Risk	High; bacteria mixed throughout.	High, despite being heated; internal bacteria may survive.	Low, as pathogens are killed at 160°F.

Healthier Burger Choices for Your Diet

For those focused on a healthier diet, consider ways to build a more nutritious burger. Opt for leaner ground beef (90/10) to reduce saturated fat, though it can become drier. Mixing finely chopped vegetables like onions, mushrooms, or carrots into the patty can add moisture and nutrients. For an even healthier option, use plant-based patties made from lentils or black beans. Swap traditional white buns for whole wheat versions or lettuce wraps to increase fiber and reduce refined carbohydrates. Replace high-sugar condiments with healthier alternatives like guacamole, salsa, or mustard, and pile on fresh veggies like avocado and spinach for added vitamins and minerals.

Conclusion

Knowing how to tell if a burger is raw or rare is a non-negotiable part of safe and healthy cooking. While visual cues like color and juice can offer some hints, they are not reliable for ground beef due to the risk of internalized bacteria. The only foolproof way to ensure your burger is safe is to use a meat thermometer and cook it to a minimum internal temperature of 160°F. By prioritizing food safety and making smart, nutritious choices with ingredients and cooking methods, you can confidently enjoy a delicious and healthy burger without compromising your health.

For more detailed guidance on safe food handling and doneness temperatures, consult authoritative resources like the Food Standards Agency.

Frequently Asked Questions

A rare steak is safe because the bacteria on the surface are killed during searing. In contrast, grinding meat mixes bacteria from the surface throughout the patty, requiring it to be cooked to a higher temperature to be safe.

No, you should not rely solely on color. The presence of myoglobin or other chemical changes can cause ground beef to remain pink even when fully cooked to a safe temperature, or appear done when it is not.

According to the USDA, the safest minimum internal temperature for ground beef is 160°F (71°C), which corresponds to a well-done burger.

Insert an instant-read thermometer sideways into the thickest part of the patty, making sure the tip reaches the center. Wait about 10-15 seconds for an accurate reading.

Eating an undercooked burger puts you at risk for foodborne illnesses from bacteria like E. coli and Salmonella, which can cause symptoms ranging from diarrhea and cramps to more severe complications.

To get a juicy burger while ensuring safety, use a reliable meat thermometer and cook to precisely 160°F, but no higher. For the safest option with a pink center, consider grinding your own high-quality, whole-muscle meat at home, but this is still a riskier option.

Stop eating immediately. If you are preparing the meal at home, it's best to recook it thoroughly to at least 160°F. If you are dining out, inform your server and request a replacement.