Grilled Burger: Doneness and Temperature Guide


When it comes to grilled burgers, it is a no-brainer that we love it juicy, tender, and moist. But sadly, grilling a burger and ending up with a mass of burnt meat is quite a common occurrence, especially for beginners.

Cooking Grilled Burger Pattys

One of the common grilling mistakes that most people often make is to eyeball their burgers when they grill it. If it looks done on the outside, then maybe it is cooked on the inside as well, only to have the unpleasant surprise of seeing uncooked meat.

Many people do not know that grilling burger patties are as much about setting up the perfect temperature as getting the recipe right. It is the main reason why knowing the right grilling temperature for your burger is a must.

And we embody that importance. That is why we share a quick and easy guide on how to prepare your burgers under the right temperature.

As a bonus, we also added a temperature table at the end of this article. So, what you are waiting for, let us get right to it.

How to Cook the Burger by Doneness

People vary in terms of the taste they look for in their burgers. Some love a slightly done burger when the meat’s moisture appeals to the taste, while others love the taste of totally seared beef. Here is a guide to help you achieve that burger doneness you prefer.

As a general tip, ready your thermometer specially designed for meat because a perfect outcome depends on the timing and the right internal temperature.

You can also take out the burger from the grill when it is 10° degrees less than the preferred. The patty cooks even after you take it off the grill.

Burger Temperature Guide - Infographics

Aiming for Rare

Grill the burger patty for 2 to 3 minutes on each side to perfect the rare doneness. Go with 30° or 51° degrees Celsius or 120°F to 125°F in terms of the inside meat’s temperature.

The rare burger is slightly raw, while the outer part is perfect. You may check whether you are successful when the meat well-seared on the outside.

It has a magenta to warm red in color, and it feels soft and spongy, with slight resistance.

Achieve that medium-rare burger

Medium rare is for those who love the inside juiciness and tenderness of the meat to be intact over the char in well-done ones. Grilling and cooking time will take 3 to 4 minutes per side to achieve that pink to red center while the outside is charred and golden brown.

Check whether the inside meat reaches between 57° and 63° degrees Celsius or 125°F – 130°F. It is the type of doneness with a slightly spongy characteristic. It is in between soft and spongy in general.

Work it to Well done

Some love the fullness of well-done meat, with sides seared and the feeling that the inside meat is firm and cooked unsparingly.

To achieve this, grill the meat for about 12 minutes in total on both sides. No hint of pink or red should be in the meat as it is brown. Be sure that the internal temperature is 77° degrees Celsius or 160°F and above. 

Also Read:

How to Grill the Best Burger

  1. Set up the grill, brush it with olive oil, divide it into two sections: the low-heat section and the high-heat portion, following the grilling burgers’ two-step approach.
  2. Prepare the patty, brush it with olive oil for better taste. Season it with salt and pepper on both sides. You can also add other seasonings to enhance the flavor and taste, based on your preference.
  3. During grilling, follow the two-step approach. Do not place it directly on very high heat. Otherwise, you get a crusty, hard, inedible burger, which ruins your perfect burger recipe. Place the meat in the low-heat portion first. Let the heat from the high-heat section cook the meat for a couple of minutes, say two or three.
  4. Frequently check the internal temperature of your meat using a premium instant-read meat thermometer. Start from the side of the burger and slowly into the center for a more precise temperature reading. If it is too thin, you can horizontally place the thermometer, starting from the side.
  5. Once the heat goes up to your desired temperature, slowly transfer the meat or burger patty into the high-heat corner. Let it cook according to your preferred doneness, and turn it to the other side just once. Do not press on the burger with your spatula to avoid squeezing out its juice and moisture. When done, let it sit on a platter for a few minutes. The meat still cooks even after it is off the grill.

A hamburger patty temperature chart can help you to check the doneness of your burger. When grilling burgers, use a beef burger temperature chart as your guide to your burger’s doneness. 

If you prefer your hamburger temp medium well, go for 145°F to 160°F. The minimum safe temperature would be 160°F. It is advisable, especially for commercial ground meat, to avoid dealing with food bacteria. 

When dealing and grilling meat, you should cook it properly to steer clear from any possible bacteria or parasite on the meat’s surface. Below is a hamburger internal temperature chart approved by USDA.

Check out our other blog: Best Meat Smokers for Beginners

Hamburger Internal Temperature Chart

TemperatureDonenessCooking Time
120F – 125FRare4 minutes
125F – 130FMedium Rare5 to 6 minutes
135F – 140FMedium7 minutes
150F – 155FMedium Well8 to 10 minutes
160F or aboveWell done10 minutes or more


When it comes to grilling ground meat, make sure that you cook it correctly and with the right heat or temperature.

It is essential for your health, as ground meat can become a host to bacteria, viruses, and parasites that are possibly lurking on the surface if not prepped and cooked well.

Charred meat contains carcinogens as well, which is also highly detrimental to your health. You can refer to the beef burger temperature chart in this article for your reference.

Also Read: How to Check Internal Temperature Using Thermometer When Smoking


Tyler Lachance is a cookout professional. His expertise on cooking grilled food, creating marinades, formulating sauces and matching his food with the perfect drink is unrivaled.

Born and raised in a family that has a long history of cookout, he has treated this activity as a part of his culture and who he is.