160°F. No exceptions for ground beef.

160°F. That’s the number. USDA says so, and for good reason.

The difference between a steak and a burger: Steak is whole muscle. Bacteria like E. coli live on the surface, so searing kills them. You can eat steak medium-rare (145°F) safely. Ground beef is a different story. Grinding takes bacteria from the surface and mixes it throughout. Every single bite could have pathogens. So you cook it to 160°F to kill everything, all the way through.

Don’t rely on color. A patty can look well-done at 155°F or stay pink at 160°F (especially with grass-fed beef or if it’s frozen). Use a thermometer. Stick it in sideways from the side, not the top. Hit the center.

If you want a pink center, grind your own chuck steak from a trusted source and cook to 145°F (with caution). But for all other store-bought ground beef: 160°F.

Your burger might be a tad drier, but your guts will thank you.