Is it safe to eat medium well burgers? A deep dive into safety

October 21, 2025 •

3 min read

According to the U.S. Department of Agriculture (USDA), ground beef is only considered safe to eat when cooked to an internal temperature of 160°F. While many people prefer the juiciness of a medium-well burger, which typically reaches 150-155°F, it's crucial to understand the food safety differences between ground meat and whole cuts like steak.

Quick Summary

Understanding the food safety risks associated with eating medium-well ground beef is critical. Unlike steak, a burger's grinding process distributes bacteria throughout the patty, requiring a higher internal temperature to kill pathogens like E. coli. Safe cooking practices and the use of a meat thermometer are essential for minimizing the risk of foodborne illness.

Key Points

Medium well poses a risk: Unlike steak, the grinding process mixes bacteria throughout ground beef, meaning a burger cooked less than well-done may not be safe.
160°F is the safe target: The USDA recommends cooking ground beef to a minimum internal temperature of 160°F to eliminate harmful pathogens like E. coli.
Use a meat thermometer: Color is not a reliable indicator of doneness for ground meat. An instant-read thermometer is the only way to confirm a safe cooking temperature.
Vulnerable groups should eat well-done: Children, the elderly, pregnant women, and those with weakened immune systems are at higher risk for severe illness and should only consume well-done burgers.
Practice safe handling: Prevent cross-contamination by using separate cutting boards for raw and cooked meat and washing hands thoroughly after handling raw ground beef.
Reputable sourcing is key, but not foolproof: While sourcing high-quality meat reduces some risks, it does not guarantee the absence of bacteria in ground beef, making proper cooking essential regardless.
Be aware of the symptoms: Common signs of foodborne illness from undercooked ground beef include severe stomach cramps, diarrhea, and vomiting.

The crucial difference: Burgers vs. steaks

There's a significant difference in food safety between cooking burgers and steaks due to how they are processed. Bacteria like E. coli are typically found on the surface of whole cuts of meat like steak and are killed during searing. However, when meat is ground to make burgers, any surface bacteria are mixed throughout the patty. This means bacteria can be present in the center of a burger, requiring it to be cooked to a higher internal temperature than a steak to be safe.

Why is medium well riskier for burgers?

Eating a medium-well burger, with an internal temperature of around 150-155°F, is riskier than eating a well-done burger because it may not reach a temperature high enough to kill harmful bacteria distributed throughout the patty. This is particularly concerning with bacteria like Shiga toxin-producing E. coli (STEC), which can cause severe illness. The color of a burger is not a reliable indicator of safety; some burgers can appear brown before reaching a safe temperature. While some restaurants might serve burgers cooked to a lower temperature, the risk in a home cooking environment is generally higher.

The dangers of ignoring temperature guidelines

Failing to cook ground beef to a safe temperature can lead to foodborne illnesses with symptoms including severe stomach cramps, bloody diarrhea, and vomiting. Certain groups, including children, the elderly, pregnant women, and those with weakened immune systems, are more vulnerable to severe complications from these illnesses. The CDC estimates millions of foodborne illnesses occur annually.

Symptoms of E. coli infection

Severe stomach cramps
Diarrhea (often bloody)
Vomiting
Nausea
Fever

High-risk groups

Vulnerable populations face the greatest risk of severe complications from foodborne illness. This includes:

Children
The elderly (over 65)
Pregnant women
Individuals with weakened immune systems

Safe burger doneness comparison table


Doneness Level	Internal Temperature	Center Appearance	Texture	Food Safety (for ground beef)
Rare	120-125°F	Red and cool	Soft and squishy	Extremely high risk
Medium Rare	130-135°F	Red and warm	Soft with some give	Very high risk
Medium	140-145°F	Light pink, firm	Slight give	High risk
Medium Well	150-155°F	Slight pink, mostly brown	Firmer	Moderate to high risk
Well Done	160°F+	Brown throughout	Very firm	Safest option

How to safely cook a burger at home

To ensure a burger is safely cooked, always use an instant-read meat thermometer inserted sideways into the thickest part. Cook ground beef to an internal temperature of 160°F, as recommended by the USDA, even if it means a well-done burger. Prevent cross-contamination by using separate utensils and surfaces for raw and cooked meat and washing hands thoroughly. Store ground beef properly and don't rely on its color to determine if it's safe to eat.

Conclusion

While a medium-well burger might be appealing, the food safety risks associated with undercooked ground beef, particularly in a home setting, are considerable. The process of grinding meat distributes bacteria throughout the patty, making it essential to cook it to a safe internal temperature of 160°F to eliminate pathogens like E. coli. Vulnerable individuals should always consume well-done ground meat to minimize risks. By practicing safe food handling and using a meat thermometer, you can significantly reduce the risk of foodborne illness while enjoying your burgers.

For more detailed information on food safety, you can consult the official USDA Food Safety and Inspection Service website.

Frequently Asked Questions

This is due to the difference in meat processing. For a whole steak, bacteria are typically only on the surface, which is killed by searing. With ground beef in a burger, the bacteria are mixed throughout the patty during mincing, so the entire burger must be cooked to a higher temperature to be safe.

The U.S. Department of Agriculture (USDA) recommends cooking ground beef to a minimum internal temperature of 160°F (71°C) to ensure it is safe for consumption.

No, relying on color is not a reliable method for judging the safety of ground beef. A burger can turn brown before reaching a safe temperature, or remain pink after reaching it due to other ingredients.

You should use an instant-read meat thermometer. Insert the probe sideways into the thickest part of the patty, avoiding bone or gristle, to get an accurate reading.

Vulnerable populations including young children, pregnant women, the elderly, and those with compromised immune systems are at the highest risk for severe complications from foodborne illness.

E. coli is a bacteria that can be found in cattle's intestines. During the grinding process for ground beef, this bacteria can be spread throughout the meat. A specific strain, STEC, can produce a toxin causing severe illness and even kidney failure.

No, freezing does not kill all bacteria in ground meat. It only makes them dormant. Proper cooking is the only reliable way to eliminate harmful pathogens.

Some restaurants implement strict food safety controls to serve burgers cooked to a lower temperature. However, official agencies still advise that a risk exists and that vulnerable groups should always have their burgers cooked thoroughly.