When cooking burgers, a common question is whether a burger can reach an internal temperature of 160°F while still being pink inside. There are a few factors that play into answering this question.
Why 160°F for Ground Meat?
The USDA recommends cooking ground meats like hamburger patties to an internal temperature of 160°F. This temperature kills any harmful bacteria that may be present in the meat. Ground beef can harbor bacteria like E. coli and Salmonella deep within the meat because grinding mixes any bacteria on the meat’s surface down into the interior of the patty. Intact cuts of beef don’t have this same risk because any bacteria would only be on the exterior surface.
So for safety, ground beef should always be cooked to 160°F internal temperature according to USDA guidelines. At this temperature, any pathogenic bacteria are killed, making the burger safe to eat. Cooking to only 155°F or below runs the risk of some bacteria like E. coli surviving.
Why Do Some Burgers Look Pink at 160°F?
Though 160°F is hot enough to kill bacteria, some burgers may still appear slightly pink inside when cut open. This pink color does not necessarily mean the burger is undercooked or unsafe if the internal temperature did in fact reach 160°F.
There are a couple reasons why properly cooked burgers can still appear pink:
- Myoglobin – This protein responsible for the red color in muscle tissue doesn’t denature until around 170°F. So meat can maintain some pinkness from myoglobin even once past 160°F.
- Moisture Content – Burgers with a high moisture content tend to appear more pink. The moisture helps the myoglobin stay somewhat intact and keeps more of the red pigment visible.
- Rapid Cooking – If the burger is cooked quickly over high heat, the outside can brown and cook faster than the inside has time to lose all pinkness.
- Grind Size – Smaller ground pieces can seer and brown on the outside while the inside pieces remain pink in color.
Is Pink Safe at 160°F?
While it may seem concerning to see pink in a burger, color alone is not a perfect indication of safety or doneness. If the internal temperature of the patty has reached 160°F and it has been turned over at least once during cooking, then any E. coli or Salmonella has been killed, even if the inside still has a pinkish tint.
The USDA states that as long as the proper internal temperature has been reached, ground beef patties may still be safe to eat regardless of color:
Even when ground beef has reached a safe internal temperature, some parts of the patty may still look pink inside. This persistent pink color is due to the presence of myoglobin (an oxygen-carrying protein). The pink color can also come from added ingredients. It does not mean the meat is unsafe.
So for burgers cooked to 160°F, traces of pink are not inherently dangerous and do not mean the meat is undercooked. The internal temperature reached is more important for safety.
How to Avoid Pink at 160°F
If the pinkish appearance is unappealing even once past 160°F, there are some tips to help burgers turn more brown throughout when cooking:
- Don’t pack the meat too densely when forming patties.
- Flip the burgers frequently while cooking.
- Avoid rapid, high-heat cooking methods.
- Cook to 165-170°F for fuller doneness.
- Let burgers rest for 5+ minutes after cooking so color can set.
- Add ingredients like Worchestershire sauce or tomato paste that help with browning.
Following these guidelines can help the color change happen more evenly and completely when cooking hamburgers to 160°F.
The Bottom Line
For food safety, ground beef should always reach 160°F minimum internal temperature during cooking. At this temperature, any potential pathogenic bacteria are killed, making it safe to eat regardless of color. Lingering pinkness or redness can occur once past 160°F due to moisture content, myoglobin concentrations, grind size, and rapid cooking. While visually unappealing, traces of pink are generally not indicative of undercooking or a safety issue if the proper internal temperature has been reached during cooking. To promote more complete browning, cook burgers less densely, flip frequently, avoid high heat, or cook to higher temperatures like 170°F. But overall, a 160°F burger is safe to eat even if some pinkness remains inside.