Every burger recipe follows roughly the same formula: select quality meat, shape your patties, season with salt and pepper, and cook to your preferred doneness.

But as you probably know, getting burgers just right can be surprisingly challenging. They’re easy to overcook and dry out, yet undercooking poses food safety concerns. The perfect burger requires precision.

Whether you’re grilling outdoors, cooking on the stovetop, or baking in the oven, you don’t have to rely on guesswork. Here are three reliable methods to determine when your burger is perfectly cooked.

1. Use an Instant-Read Thermometer

Using an instant-read thermometer to check your burger’s internal temperature is the most accurate way to determine doneness.

For an accurate reading, insert the thermometer probe through the side of the patty, reaching the center. Here’s what the temperatures mean:

  • Rare: 125°F (52°C)
  • Medium-rare: 135°F (57°C)
  • Medium: 140°F (60°C)
  • Medium-well: 155°F (68°C)
  • Well-done: 160°F (71°C)

The USDA recommends cooking ground beef to 160°F (71°C) for food safety reasons, though many chefs prefer 145-155°F for better flavor and texture.

“Hamburgers should be cooked to a safe minimum internal temperature to destroy harmful bacteria that may be present,” Diane Van from the USDA writes on the Food Safety and Inspection Service’s website. “Turkey burgers should be cooked to 165°F (74°C).”

Remember that carryover cooking will increase the temperature by about 5°F after removing the burger from heat, so you may want to pull the patties slightly before they reach your target temperature.

An instant-read thermometer is a worthy investment for any home cook who wants consistently perfect burgers, steaks, and roasts. It also helps ensure food safety by minimizing the risk of foodborne illness.

2. The Cut Test Method

If you’re cooking multiple burgers and don’t have a thermometer, you can sacrifice one patty as a test. While less accurate than using a thermometer, this method can work in a pinch.

When your burgers appear almost done, remove one from the heat and carefully cut halfway through it lengthwise. Examine the center:

  • If it’s cooked to your preference, remove all burgers from heat
  • If it’s too raw, return all patties to continue cooking for 2-3 minutes more

This method works best when all patties are uniform in thickness (about ¾ inch is ideal—thick enough to develop a good crust while allowing the center to cook properly without drying out).

Cut halfway rather than completely through to reach the center without splitting the burger in half. If making cheeseburgers, the cheese will help disguise the cut.

After cooking, let your burgers rest for 3-5 minutes. This important step allows the juices to redistribute throughout the meat. As Cook’s Illustrated explains, “If the meat is given a chance to rest off heat, the proteins relax, allowing some of the juices to be reabsorbed.”

Note that cutting into the meat does release some juices, which can lead to a slightly drier burger.

3. Check the Juice Color

When you don’t have a thermometer and don’t want to cut into your burgers, you can estimate doneness by checking the color of the meat’s juices. This method is the least accurate but requires no special tools.

Using your index and middle fingers (or the back of a spatula if the burger is too hot), gently press down on the patty until a small amount of juice appears. Note the color:

  • Red juices: rare to raw
  • Pink juices: medium-rare to medium
  • Clear juices: medium-well to well-done

Press lightly to avoid forcing out too much moisture. Contrary to popular belief, the red liquid isn’t blood but myoglobin, a protein in muscle tissue that transports oxygen. When meat is fully cooked, myoglobin changes from red to gray.

You can also use the “touch test” by comparing the firmness of your burger to different parts of your palm:

  • Soft and squishy (like the fleshy base of your thumb): rare
  • Slightly firmer with some give (like pressing your thumb to your index finger): medium-rare
  • Firm with minimal give (like pressing your thumb to your middle finger): medium-well
  • Very firm (like pressing your thumb to your pinky): well-done

Tips for Better Burgers

  • Choose the right meat: 80/20 ground beef (80% lean, 20% fat) makes the juiciest burgers. Avoid extra-lean meat, which produces dry results.
  • Handle minimally: Keep the meat cold and work it as little as possible when forming patties to prevent tough burgers.
  • Create a dimple: Form a slight depression in the center of each patty with your thumb to prevent the burger from bulging as it cooks.
  • Season properly: Salt the outside of patties just before cooking rather than mixing salt into the meat, which can create a dense texture.
  • Preheat thoroughly: Make sure your cooking surface is properly heated before adding the burgers for optimal searing.
  • Flip once: Use a large, flat spatula to flip burgers only once during cooking for the best texture.