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

Stoater · May 2012

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.

Stoater · May 2012

Sorry should have clarified, what temp to cook at for each category of meat as well as what internal temp should be.

twlangan · May 2012

http://www.tasteoftx.com/recipes/Steak_doneness.html

DIXIEDOG · May 2012

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.

Duganboy · May 2012

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.

ChokeOnSmoke · 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...

Stoater · May 2012

Thanks for all the help guys, much appreciated!

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

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