Is It Safe To Eat Ground Beef That's Still A Little Pink?

That first bite into a big, juicy burger is one of life's simple pleasures. But what do you do if you notice your burger is a little pink on the inside? Toss it in the trash? Keep eating without a second thought? After all, we order steaks rare all the time, and you might've even specified that you wanted your burger to be medium-rare. There are many mistakes you can make when preparing a burger, but is it being a little underdone one of them?

The answer to whether or not ground beef is safe to eat if it's a little pink in the middle isn't as straightforward as simply "yes" or "no." According to the United States Department of Agriculture (USDA), it's safe to eat ground beef that still has some pink as long as it was cooked to an internal temperature of at least 160 degrees Fahrenheit, and a food thermometer was used to confirm that temperature. Otherwise, you run the risk of exposing yourself to foodborne illness.

When ground beef is produced, several different cuts of meat and fat trimmings are combined together. This can result in bacteria making its way inside the meat, instead of just remaining on the surface. This is why the absolute best temperature to cook your burger to is 160 degrees Fahrenheit — it will kill harmful bacteria that can make you sick, such as E.coli, salmonella, and listeria. However, ground beef can remain a bit pink even if it has been cooked to the appropriate temperature, which is why knowing how to use a meat thermometer is so important.

If you're concerned that cooking your burger to a temperature that is considered well done is going to turn it into a chunk of dry and unappetizing dog food, don't despair. It's still possible to have a juicy and flavorful burger that is thoroughly cooked through, and you're not signing future you up for food poisoning. It's a win-win. The key is avoiding lean ground beef, as the fat rendering during cooking is what's going to keep your burger patty moist and flavorful.

The sweet spot for fat content in ground beef is 80% lean, 20% fat. Another trick is to get your grill nice and hot – about 375 to 400 degrees Fahrenheit. Cooking your burgers over high heat will create a delicious sear on the outside that will help keep those precious juices locked on the inside. Be at the ready with your meat thermometer to ensure you don't overcook your burgers. Armed with this knowledge, you'll be able to whip up perfectly juicy and tasty burgers that you are confident are safe.