Burger
Made from minced beef, so different safety rules apply than for a whole steak.
Rare
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Medium rare
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Medium
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Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your burger now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Burger
A burger follows different rules than a steak from the same animal, and that difference is not a matter of taste but of food safety.
On a whole cut, any bacteria sit only on the surface. That surface goes well past 70 degrees as soon as you sear it, which is why a steak may stay red inside. In minced beef that outside has been ground through the entire product: what was on the surface is now everywhere. So a burger has to be heated through to at least 70 degrees.
That does not mean a burger has to be dry. Fat content matters more than temperature here: mince with around twenty percent fat is still juicy at 70 degrees, while lean mince at the same temperature is already bone dry. Buy fattier mince rather than lowering the temperature.
Do not press the burger flat with a spatula while it cooks. That squeezes out exactly the moisture and rendered fat you need, and buys you nothing but a sizzle.
Tips
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Most voted
Bij gehakt zitten bacteriën door het hele product, niet alleen op de buitenkant. Daarom altijd door en door verhitten tot 70°C.
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