A well-done burger is cooked to an internal temperature of 160°F (71°C) or above. This results in a thoroughly cooked patty with no pink coloration in the middle. Well-done burgers are often crispy on the outside and dry on the inside compared to burgers cooked to lower temperatures. Determining the exact temperature for a well-done burger depends on personal preference, but 160°F is generally considered the minimum.
What is a Well-Done Burger?
A well-done burger is cooked until the internal temperature reaches at least 160°F (71°C). At this temperature, the meat proteins have denatured and contracted, squeezing out most of the moisture and fat content. This gives the burger a dried out, firm texture with no traces of pink coloration. The exterior develops a dark brown, crispy crust from prolonged contact with the heat source.
Many people prefer well-done burgers because they perceive it as safer due to the high internal temperature. Harmful bacteria are destroyed at temperatures above 160°F, eliminating the risks of foodborne illness. The trade-off is a burger that lacks juiciness and tends to become rubbery at higher well-done temperatures.
Key Characteristics
Here are the key characteristics of a well-done burger:
- Internal temperature of at least 160°F (71°C)
- No pink coloration in the patty
- Firm, dried out texture with little moisture
- Crispy, dark brown exterior crust
- Minimal fat and juice content
Achieving this level of doneness requires prolonged cooking which removes moisture and fat, resulting in a tougher, drier patty. The high heat also creates complex, roasted flavors.
Minimum Internal Temperatures
The USDA recommends cooking ground beef to a minimum internal temperature of 160°F (71°C) to destroy any potential foodborne pathogens. At this temperature and above, the beef is considered completely safe to eat from a food safety standpoint.
Here are the minimum safe internal temperatures according to the USDA:
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (66-68°C)
- Well Done: 160°F (71°C) and above
Reaching 160°F kills E. coli, Salmonella, and other bacteria that may be present in raw meat. However, well-done beef tends to be drier and less tender due to moisture loss. Many people prefer stopping at medium well (150-155°F) to get a safely cooked patty that retains more juiciness.
Preparing a Well-Done Burger on the Grill
Here are some tips for cooking well-done burgers on a gas or charcoal grill:
1. Start with Thick Patties
Use at least 1/2 inch thick patties to allow time for the interior to reach 160°F before the exterior gets overcooked. Thinner patties will become dry and burned before the center is well-done.
2. Use Moderate Heat
Cooking over high, direct heat will lead to a burnt exterior before the middle reaches the proper temperature. Use a moderate grill temperature around 350-450°F. The lower end of this range is ideal for avoiding charring.
3. Flip Frequently
Frequent flipping, around every minute, will help the patties cook evenly and prevent burning. The more you flip, the faster the inside will heat.
4. Create Some Indirect Heat
If using charcoal, pile the coals to create hot and cool zones. For gas grills, turn off one of the burners. Move the patties to indirect heat once browned to slow down cooking.
5. Check Temperature
Test the internal temperature in the thickest part of the patties using an instant-read thermometer. Remove from the grill once 160°F is reached.
6. Let Rest Before Serving
As with any burger, allow the patties to rest 5 minutes after cooking. This allows the juices to redistribute evenly. Serve immediately once rested for hot, well-done burgers.
Cooking a Well-Done Burger on the Stovetop
You can also cook well-done burgers in a skillet on the stovetop:
1. Use a Heavy Pan
A thick, heavy skillet is essential to cook burgers thoroughly without burning. Cast iron or stainless steel works best to distribute heat evenly.
2. Brown on Both Sides
Cook the patties over medium-high heat until nicely browned, about 2-3 minutes per side. This adds flavor from the Maillard reaction.
3. Reduce Heat and Cover
Once browned, reduce heat to medium-low and cover the skillet. This traps heat to gently finish cooking the patties through to 160°F.
4. Flip Occasionally
Flip the patties every 2-3 minutes to ensure even cooking. Continue cooking covered until fully cooked.
5. Check Temperature
Test the internal temperature to ensure doneness. Remove from heat at 160°F.
6. Let Rest and Serve
Give the burgers 5 minutes to rest in the pan, then serve hot on buns with your favorite toppings.
Well-Done Burger Alternatives
If you find well-done burgers to be too dry, here are some ways to keep them moist:
Grind Fresh Meat
Pre-ground beef often produces drier patties. Grind fresh chuck roast or sirloin for more tender, juicy burgers.
Add Binders
Mixing in a little breadcrumbs or egg yolk can help retain moisture in well-done patties.
Smash Thin
Smash the patties thin before cooking, resulting in crispy edges surrounding a moist center.
Use a Meat Thermometer
Pull the patties at 155°F for slightly pink centers that stay juicier.
Try Chicken or Turkey Burgers
Ground poultry holds up better to well-done cooking than beef.
Layer on Toppings
Load up your bun with juicy vegetables, cheese and condiments to compensate for a dry patty.
Tips for Cooking Well-Done Burgers
Here are some additional tips for achieving the perfect well-done burger:
- Let the patties warm to room temperature before grilling for more even cooking.
- Dimple the center of the patties with your thumb to reduce plumping and puffing.
- Brush the patties lightly with oil to prevent sticking on the grill.
- Try using a grill basket for easier flipping and movement.
- Add smoked paprika, onion powder or Worcestershire sauce to the meat for more flavor.
- Top with caramelized onions or flavorful cheeses like blue cheese or gouda.
- Serve on a toasted bun with traditional burger toppings like lettuce, tomato and special sauce.
While well-done burgers will never be as juicy as rarer patties, these tips will help maximize moisture and flavor. Focus on nailing the exterior crust while preventing the interior from drying out.
Conclusion
For well-done burgers, cook the patties to an internal temperature of at least 160°F (71°C). This ensures any bacteria are killed and the meat is fully cooked without any pink coloration. Burgers cooked to this high internal temperature will have a crispy, brown exterior crust with a dried out, firmer texture on the inside. Use sufficiently thick patties, moderate grill heat, frequent flipping, and indirect heat to achieve an evenly cooked interior without burning the exterior. Well-done burgers can still be juicy and delicious with fresh meat, binders, and the right cooking techniques. Let the patties rest before serving to complete the cooking process for the quintessential well-done burger.