When you fire up the grill, there’s nothing quite like the anticipation of biting into a perfectly cooked burger. While many of us have learned that it’s better to err on the side of undercooking rather than overcooking—because once it’s dried out, there’s no going back—it’s even better to nail it on the first try! But knowing when your burger is just right can be tricky, especially when those juicy ground beef patties are sizzling away. Unless you have a handy-dandy meat thermometer at your side—and let’s be honest, they’re not always nearby—it helps to be aware of several key signs that indicate your burger might need a little more time on the grill. In a recent interview with The Takeout, culinary content creator and author Owen Han of “Stacked: The Art of the Perfect Sandwich” shared some invaluable tips.
One telltale sign you’re not quite there yet? “An undercooked burger has a cold or mushy center,” says Han. Gross, right? That’s a definite no-go for even the most devoted lover of rare meats. The good news is that determining this soggy state is easy; you can visually spot that mopey surface, and if you give the burger a gentle poke, you’ll be able to check for clamminess. If it feels cool to the touch or sticky on the outside, it’s begging for more grill time.
While these indicators are helpful, it’s essential to remember that the United States Department of Agriculture (USDA)—along with moms and savvy home cooks everywhere—firmly suggests that the safe internal temperature for any burger should reach 160 degrees Fahrenheit. A little prudence goes a long way when it comes to food safety!
Eating, and temperature checking, with your eyes
If you’re like most of us, you weren’t born with the ability to tell a perfectly cooked burger just by looking at it. You really need one of those nifty food thermometers for precise temperature tracking. I highly recommend the ThermoWorks ThermoPop2—it’s compact, fits snugly in your pocket, and will instantly elevate your status as the resident burger expert at your next barbecue gathering. Trust me, skipping this vital tool is one of the biggest rookie mistakes you could make when grilling burgers.
While you wait for your thermometer to arrive, Han offers some additional visual cues that might help you decide if your burger is grill-ready: First off, if it looks raw, it probably is! But what if your beef feels just right but you’re still uncertain? That’s where the idea of a “sacrificial patty” comes in. Designate one burger to take the hit for the team and don’t feel guilty about it. Grill it alongside the rest and cut it open halfway through to check for doneness. If it still looks a bit too red, give the rest of the batch some more time and check your sacrificial burger again. Yes, it might not be the prettiest patty by the time everyone’s done cooking, but your other burgers are sure to turn out just right!
Image Source: Xan / Shutterstock
