At what temperature must burger patties be cooked to ensure safety?

To ensure safety, burger patties must be cooked to a minimum internal temperature of 158 degrees Fahrenheit. This temperature is critical for killing harmful bacteria such as E. coli and Salmonella that can be present in ground beef. Ground meats are particularly susceptible because the grinding process can distribute bacteria throughout the meat, making it essential to reach a safe cooking temperature.

Cooking to 158 degrees ensures that the center of the burger patty reaches a temperature that is sufficient to destroy these pathogens, thus reducing the risk of foodborne illness. While other temperatures like 145 and 150 degrees are sufficient for certain whole cuts of meat, ground meat requires a higher temperature to ensure safety due to the mixing of the meat and the potential presence of bacteria throughout the patty. Cooking to 165 degrees, while completely safe, is generally reserved for poultry to ensure all contaminants are neutralized.