Nutrition and Food Safety: What does an undercooked burger look like?

October 21, 2025 •

3 min read

According to the USDA, consuming ground beef that hasn't been cooked to a safe internal temperature of 160°F (71°C) can lead to serious foodborne illnesses like E. coli or Salmonella. For this reason, knowing what an undercooked burger looks like is a critical skill for home cooks to protect their health.

Quick Summary

An undercooked burger often has a soft, mushy texture with pink or red juices and meat visible in the center. Relying on visual cues alone can be misleading, making a food thermometer the safest tool for confirming doneness.

Key Points

Visual Cues: An undercooked burger often has a pink or red center, and the juices that run out will be pink or red.
Texture is a Factor: The texture of an undercooked burger will feel soft and squishy, while a safely cooked one feels firmer to the touch.
Thermometer is Most Reliable: The only guaranteed way to confirm a burger is safely cooked is to use a digital meat thermometer to ensure it reaches an internal temperature of 160°F (71°C).
Ground Beef is Different from Steak: Unlike steaks, where bacteria are on the surface, the grinding process distributes bacteria throughout ground beef, requiring thorough cooking to kill it.
Food Safety Risks: Eating undercooked ground beef can lead to foodborne illnesses caused by bacteria like E. coli or Salmonella, with potentially severe health consequences.

Visual and Textural Cues to Identify an Undercooked Burger

Recognizing visual and textural cues can offer preliminary indicators of an undercooked burger, although using a food thermometer is the most reliable method for confirming doneness.

Color Check

A common sign of an undercooked burger is a pink or red center. However, color alone is not a definitive indicator, as some burgers may remain pink even after reaching a safe internal temperature due to various factors including myoglobin reactions and meat freshness. While a very pink center strongly suggests undercooking, a slightly pink one doesn't confirm unsafety, and a brown center doesn't guarantee safety. Combining color with other indicators, or preferably a thermometer, is essential.

Juice Clarity

The color of juices that escape the patty is another cue. Pink or red juices when pressed suggest the burger is likely undercooked. As the meat cooks thoroughly, juices change from red to clear, indicating the meat has reached a safe temperature.

Texture and Firmness

An undercooked patty feels soft and squishy. As meat cooks, it becomes firmer. A safely cooked burger feels firm but not hard. While requiring practice, this texture test is a helpful supplementary indicator.

The Critical Difference: Why Ground Beef is Not Like Steak

Unlike whole cuts of meat like steak where bacteria are typically on the surface and killed by searing, grinding distributes bacteria throughout the patty in ground beef. Therefore, ground beef must be cooked completely to a safe minimum internal temperature to kill potential bacteria.

Comparison of Doneness-Checking Methods


Method	Description	Reliability	Best For...
Visual (Color)	Checking the color of the patty's center.	Low. Color can be misleading; a burger can be pink and safe, or brown and still carry risk.	Quick estimation, but not final confirmation.
Visual (Juices)	Observing the color of juices when pressed.	Moderate. Clear juices are a good sign of doneness, but relying solely on this is not recommended.	Confirmation after cooking appears complete.
Textural (Touch)	Pressing the patty for firmness.	Moderate. Requires experience to distinguish firmness levels; an undercooked patty feels soft.	Quick estimation, useful for experienced cooks.
Digital Thermometer	Measuring the internal temperature at the center.	High. Provides a scientifically accurate reading of doneness and safety.	The definitive method for safety and precision.

How to Ensure a Safely Cooked Burger

Experts recommend several practices to ensure burger safety:

Use a Food Thermometer: The most accurate method is a digital meat thermometer. Cook ground beef to a minimum of 160°F (71°C) as recommended by the USDA, inserting the thermometer into the thickest part.
Avoid Cross-Contamination: Keep raw ground beef separate from other foods. Use dedicated cutting boards and utensils for raw meat and wash thoroughly after use.
Handle Raw Meat Safely: Refrigerate raw ground beef promptly at 4°C (40°F) or below.
Cook Frozen Patties Differently: Frozen patties take longer to cook. Check the internal temperature carefully when cooking from frozen.

Conclusion: Prioritizing Food Safety for Better Nutrition

Understanding what an undercooked burger looks like aids in safe food preparation. However, visual cues are not as reliable as using a food thermometer to confirm a minimum internal temperature of 160°F (71°C). Combining safe handling and cooking with temperature checks ensures safe and delicious burgers. For more information, consult the USDA Food Safety and Inspection Service's website.(https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/ground-beef-and-food-safety)

What happens if you eat an undercooked burger?

Eating undercooked ground beef can lead to foodborne illnesses from bacteria like E. coli, Salmonella, and Campylobacter. Symptoms can include nausea, vomiting, and diarrhea. Vulnerable populations face higher risks of severe complications, including rare cases of kidney failure. If symptoms occur, stay hydrated and seek medical advice, especially for severe or persistent issues.

Other Considerations

While some restaurants may offer medium-rare burgers with precautions, this still carries risk. Vulnerable individuals should opt for well-done burgers. Grinding your own beef can reduce risk but cooking all ground beef to 160°F is safest unless you are certain of the source and handling.

Frequently Asked Questions

Yes, a burger can retain a pink color even after reaching the safe internal temperature of 160°F (71°C), especially if it was previously frozen or contains certain additives. The color is not a reliable indicator of doneness, and a meat thermometer is the only way to be certain.

A rare steak is generally safer because bacteria are only on the surface and killed during searing. With ground beef, the grinding process mixes bacteria throughout the patty, requiring it to be cooked all the way through to eliminate risk.

While a thermometer is best, you can use a combination of visual and textural cues. Look for clear juices, not pink or red, and feel for a firm but not overly tough texture. Note that these methods are not as reliable as a thermometer.

Eating a slightly undercooked burger carries the risk of foodborne illness. While many people will not get sick, some harmful bacteria can cause vomiting, diarrhea, and other severe symptoms. If you feel unwell, stay hydrated and seek medical advice.

The USDA recommends cooking ground beef to a minimum internal temperature of 160°F (71°C) to ensure that all disease-causing bacteria are killed.

Some restaurants implement strict handling and preparation controls that reduce risk, but consuming medium-rare burgers still carries an inherent risk. Vulnerable groups, including children, the elderly, and pregnant women, should always choose a thoroughly cooked burger.

E. coli is a major risk associated with undercooked ground beef. Certain strains can cause severe illness, including bloody diarrhea, and in rare cases, lead to kidney failure, particularly in high-risk individuals.