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Hamburgers - What Temp - Best Temp For Each Category & Cut Of Meat

StoaterStoater Posts: 292
edited May 2012 in EggHead Forum
Hi Guys, will be home in half an hour and have company coming over, making umami burgers and want to use my new thermapen, what temp should they be at? I like them a little pink.  While I am at it, does someone have a post on the best temps for each category of meat, that would be very helpful to this newbie.

Thanks for any input.

Comments

  • StoaterStoater Posts: 292
    Sorry should have clarified, what temp to cook at for each category of meat as well as what internal temp should be.
  • DIXIEDOGDIXIEDOG Posts: 109
    Remember most cuts will climb a good 5-10 degrees after you pull them and let them rest.  If you wait to pull a burger or steak until it reads the correct doneness on the grill it will be overcooked when you serve it.
  • DuganboyDuganboy Posts: 1,118
    I would do the burgers direct at 450-500, flip them once and do not mash down on them. Lot of variables, such as how thick are the burgers and how done you like to eat them.
  • ChokeOnSmokeChokeOnSmoke Posts: 1,870
    edited May 2012
    Hamburgers 150 internal when you pull them and let rest a few minutes.

    Here's the meat chart I use as a general guideline.  I've put it together in a spreadsheet over the years and printed it for my fridge. Took picture with my phone...

    image
    Packerland, Wisconsin

  • StoaterStoater Posts: 292
    Thanks for all the help guys, much appreciated!

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