Ground Beef Internal Temperature
Updated August 15, 2026
Ground beef is safe at an internal temperature of 160°F (71°C) — burgers included. Unlike steak, there is no safe rare or medium-rare for ground meat: grinding mixes surface bacteria all the way through.
| Ground meat | Safe temp |
|---|---|
| Beef, pork, lamb, veal (burgers, meatballs, chili) | 160°F / 71°C |
| Chicken or turkey (poultry burgers, meatballs) | 165°F / 74°C |
| Sausages (pork or beef) | 160°F / 71°C |
| Sausages (chicken or turkey) | 165°F / 74°C |
Why steak rules don't apply
On a whole cut, bacteria like E. coli live on the surface, where searing kills them instantly. A grinder folds that surface through the entire batch — so the middle of a burger is, microbiologically, all surface. That's why the center has to hit 160°F, and why a rare burger is a genuinely different risk than a rare steak.
Keeping a 160°F burger juicy
Use 80/20 beef — fat is insurance at higher temps. Don't press the patty with the spatula; that's the juice you were trying to keep. A dimple in the center keeps it from puffing, smash-style patties get crust to compensate for doneness, and a slice of cheese covers many sins.
Color is unreliable in both directions: browned beef can be underdone and pink-ish beef can be done, depending on pH and freezing history. An instant-read thermometer through the side of the patty is the only honest answer.
Quick answers
- Can I eat a medium-rare burger?
- Restaurants that serve them grind whole muscles in-house and manage the risk. For store-bought grind, 160°F is the number — the pathogens of concern are genuinely dangerous, especially for kids.
- What temperature for turkey or chicken burgers?
- 165°F (74°C) — poultry's number carries over to its ground form.
- Do meatballs and meatloaf follow the same rule?
- Yes — anything made from ground meat cooks to 160°F (165°F for poultry). See the meatloaf temperature guide for the full details.