Hamburger Temp Chart
The only reliable way to know a burger is safely cooked is an instant-read thermometer. This chart gives the recommended internal temperatures for beef, poultry, pork, lamb and plant-based burgers, approximate grilling and pan times by thickness, and a printable chart and cook log for the grill.
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- Editable Word & Excel
- Print-ready PDF
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5 files · PDF, DOCX, XLSX
Burger Temperature Chart & Grill Log
Printable burger temperature chart in °F and °C, grill time guide, burger cook log, burger bar party planner and thermometer checklist.
- Temperature chart (PDF)
- Grill time guide (PDF)
- Cook log (PDF, DOCX, XLSX)
- + 2 more
$5.00 USD, one-time 5 files · about $1.00 each
- Instant download
- 7-day refund
- Secure checkout by Stripe
7-day money-back guarantee. Full refund within 7 days of purchase, even after you download.
Free sample: Burger Temperature Chart (PDF, 75 KB)
Burger Temperature Chart & Grill Log
Printable burger temperature chart in °F and °C, grill time guide, burger cook log, burger bar party planner and thermometer checklist.
- Temperature chart (PDF)
- Grill time guide (PDF)
- Cook log (PDF, DOCX, XLSX)
- Burger bar planner (XLSX)
- Thermometer checklist (PDF, DOCX)
Formats: PDF, DOCX, XLSX. Instant download after payment (link valid 72 hours, up to 5 downloads). AI-assisted: the templates were drafted with AI help and reviewed and laid out before publishing.
$5.00 USD, one-time 5 files · about $1.00 each
- Instant download
- 7-day refund
- Secure checkout by Stripe
7-day money-back guarantee. Full refund within 7 days of purchase, even after you download.
Free sample: Burger Temperature Chart (PDF, 75 KB)
Full refund within 7 days — see the refund policy and license.
Free printables
Single sheets you can print right now, no sign-up. The full pack adds every sheet in one download plus the editable files.
Printable Burger Temperature Chart
Printable Burger Grill Time Guide
Printable Burger Cook Log
Printable Burger Bar Party Planner
Printable Thermometer ChecklistHamburger temperature chart
| Burger | Recommended minimum internal temperature | Notes |
|---|---|---|
| Ground beef | 160 °F (71 °C) | USDA guideline for ground beef |
| Ground pork | 160 °F (71 °C) | |
| Ground lamb | 160 °F (71 °C) | |
| Ground veal | 160 °F (71 °C) | |
| Ground turkey or chicken | 165 °F (74 °C) | Always cook poultry burgers through |
| Plant-based burgers | Follow the package; many brands advise 160–165 °F | Heat through for texture and food safety |
| Salmon or fish burgers | 145 °F (63 °C) | Fish is opaque and flakes |
Ground meat needs higher temperatures than whole steaks because grinding spreads bacteria that are normally only on the surface throughout the meat. That is why a steak can be served rare but food-safety agencies recommend cooking ground beef burgers to 160 °F.
Doneness levels for beef burgers
| Doneness | Internal temperature | Centre |
|---|---|---|
| Medium-rare | 130–135 °F (54–57 °C) | Warm red-pink |
| Medium | 140–145 °F (60–63 °C) | Pink |
| Medium-well | 150–155 °F (66–68 °C) | Slightly pink |
| Well done | 160 °F+ (71 °C+) | Brown throughout — USDA-recommended for ground beef |
Restaurants that serve pink burgers often grind their own beef or use specific safety processes. At home, the USDA recommends 160 °F for ground beef. Colour is not a reliable indicator: a burger can brown before reaching a safe temperature, or stay pink after reaching it.
Approximate grilling times
| Patty thickness | Direct medium-high heat, per side | Time to 160 °F (total) |
|---|---|---|
| ½ inch (1.3 cm) | 3–4 minutes | About 7–8 minutes |
| ¾ inch (2 cm) | 4–5 minutes | About 9–10 minutes |
| 1 inch (2.5 cm) | 5–6 minutes | About 11–13 minutes |
| Smash burgers (thin) | 2–3 minutes, then flip briefly | About 3–4 minutes |
Times depend on grill heat, meat temperature, fat content and whether the lid is closed. Use them to plan, and use a thermometer to decide when the burgers are done.
How to check a burger’s temperature
- Use an instant-read digital thermometer with a thin probe.
- Insert it through the side of the patty into the centre — not from the top — so the tip sits in the thickest part.
- Check the thickest burger on the grill.
- Wait a couple of seconds for the reading to settle.
- Clean the probe between readings.
Burgers keep cooking by a few degrees after they come off the heat, but for ground meat it is best to reach the target temperature on the grill.
Tips for better burgers
- Use ground beef with about 15–20% fat (80/20 or 85/15) for juicy burgers.
- Handle the meat gently and do not pack patties too tightly.
- Press a shallow dimple in the centre so the patty stays flat as it cooks.
- Season just before cooking with salt and pepper.
- Flip once or twice and do not press down with the spatula — it squeezes out juices.
- Toast the buns and add cheese in the last minute with the lid closed.
Food safety at the grill
- Keep raw patties cold until cooking and never leave them in the sun.
- Use separate plates and utensils for raw and cooked burgers.
- Wash hands after handling raw meat.
- Refrigerate leftovers within two hours (one hour above 90 °F / 32 °C).
- Reheat leftover burgers to 165 °F (74 °C).
What is in the printable pack
- Burger temperature chart in °F and °C for the fridge or grill station.
- Grill time guide by thickness and heat.
- Burger cook log — record blend, patty weight, thickness, grill temperature and results.
- Burger bar planner — quantities of patties, buns and toppings for a party.
- Thermometer checklist for calibration and use.
Who it is for
Home cooks, backyard grillers, party hosts and anyone cooking burgers for children, older adults or people who are pregnant or immunocompromised, for whom safe temperatures matter most.
Formats
Charts and checklists are print-ready PDFs (US Letter; they print on A4); the log and planner come as PDF, Word and Excel.
Frequently asked questions
What temperature should a hamburger be cooked to?
The USDA recommends 160 °F (71 °C) for beef, pork and lamb burgers and 165 °F (74 °C) for turkey and chicken burgers.
Is it safe to eat a pink burger?
Colour is not a reliable guide. Ground beef is recommended at 160 °F regardless of colour.
How long do I grill a ¾ inch burger?
About 4–5 minutes per side on medium-high heat, until it reaches 160 °F.
Where do I put the thermometer?
Through the side of the patty into the centre.
Was AI used to create the pack?
The charts were drafted with AI assistance from food-safety guidance and checked and formatted before publishing.