Ground beef is a staple ingredient in many delicious dishes like burgers, tacos, chili, and meatballs. But knowing when ground beef is fully cooked is crucial for food safety. Undercooked ground beef can contain harmful bacteria that cause foodborne illness. So how can you tell when ground beef is done?
At my house, ground beef is on the menu at least once a week I’ve learned a few tricks over the years for checking doneness when cooking ground beef In this article, I’ll share what I’ve learned so you can cook ground beef properly every time.
Why Temperature Matters with Ground Beef
Steaks and roasts can be safely cooked to lower temperatures since bacteria exist on the exterior of intact cuts of beef But with ground beef, bacteria from the surface of the meat gets mixed throughout when grinding This means ground beef should reach a higher minimum internal temperature to kill any bacteria.
According to the USDA, ground beef is only safe to eat when the internal temperature reaches 160°F. At this temperature, any bacteria like E. coli or salmonella are destroyed.
For safety, ground beef should never be eaten rare or medium-rare. And you can’t rely on color alone to judge doneness since ground beef can turn brown before reaching 160°F. Using a food thermometer is the only way to accurately check temperature.
How to Tell When Ground Beef is Done Without a Thermometer
If you don’t have a thermometer handy there are a few ways to check if ground beef is cooked through
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Use the finger test – Touch your finger to the thickest part of the beef. If it feels firm, it should be done. If still soft and squishy, continue cooking.
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Check internal color – Cut into the thickest section of meat. It should be brown throughout without any traces of pink.
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See if juices run clear – After cutting into the meat, check if clear juices come to the surface rather than pink/red juices.
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Notice texture changes – Properly cooked ground beef will become firm and crumble easily. Undercooked beef will still have a mushy, wet texture.
These methods provide clues about doneness but aren’t completely reliable. Use a food thermometer whenever possible for accuracy.
How Long to Cook Ground Beef
Cook times for ground beef depend on a few factors:
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Fat content – Higher fat ground beef will take longer to cook than leaner meat. Most ground beef is 80/20 or 85/15 lean-to-fat ratio.
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Thickness – Thinner patties and crumbles will cook faster than thicker chunks.
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Amount – Larger batches will require longer cook times. For stove top cooking, work in smaller batches to prevent crowding the pan.
Here are some general ground beef cook times as a guide:
- 1 pound ground beef crumbles – 8-10 minutes
- 1/4 pound burger patties – 4-5 minutes per side
- Meatloaf or meatballs – 30-40 minutes at 350°F
Always rely on a thermometer for the most accurate doneness check. Cook times can vary depending on stove or grill temperatures.
Tips for Cooking Ground Beef Safely
Follow these tips in your kitchen for safely cooked ground beef every time:
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Let ground beef sit out at room temp no longer than 30 minutes before cooking. Keep refrigerated until ready to cook.
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Pre-heat pans, grills, and ovens fully before adding ground beef so it sears rather than steams.
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Use a food thermometer and cook until reaching 160°F minimum internal temperature.
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Don’t partially cook then refrigerate raw ground beef to finish later. Cook it fully then refrigerate or freeze cooked portions.
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Refrigerate cooked ground beef within 1 hour; use within 3-4 days.
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When reheating cooked ground beef, verify it reaches 165°F internal temperature.
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Cook frozen ground beef without thawing first, just increase cook time.
Cook to a safe temperature
According to Health Canada, Canadian ground beef must be cooked thoroughly to a temperature of 160˚F (71˚C). This kills any harmful organisms (like bacteria and parasites). Ground meat is cooked to a higher temperature than steaks and other cuts because it is handled more and the grinding process creates more surface area within the meat and can distribute bacteria (if present) throughout the batch. Cooking to 160°F (71°C) ensures the meat is safe to consume.
You can check your meat with a digital instant-read food thermometer to know when it is done. This is a relatively inexpensive but indispensable kitchen tool that will ensure you reach safe cooking temperatures, and it also helps prevent the dreaded overcooked holiday turkey.
Here is a list of the safe cooking temperatures for meat outlined by Health Canada.
But it’s still pink?
Colour is not a reliable indicator of whether your ground beef is cooked or not. Sometimes, chemical reactions between heat and myoglobin, a naturally occurring pigment in meat, can cause the beef to stay pink, even though a temperature of 160°F (71°C) has been reached. This can also happen if the ground beef is cooked in the presence of foods containing nitrates or nitrites. This includes cured foods like ham, bacon and sausage. Naturally occurring nitrates can also be found in water sources and vegetables like celery, cabbage, radishes, turnips, spinach and parsley.
Always wash your hands with soap and water before and after handling raw meat. Also be sure to clean any surfaces, utensils and dishes the raw meat came into contact with to avoid ingesting any harmful organisms.
Use separate dishes and utensils to handle raw meat and clean utensils and plates when switching between raw and cooked meat. That means you need to have a separate spoon or spatula on hand for the final stirring of your chilli or pasta sauce. Using the one you originally broke up that pound of raw beef with could contaminate your finished dish and make people sick.
How to Cook Ground Beef
FAQ
How do I know when ground beef is done?
The most reliable method is to use a meat thermometer. Insert it into the thickest part of the patty. The internal temperature should reach 160°F (71°C) for ground beef to be considered safe. Look for the color of the meat. Cooked hamburger should be brown or gray throughout.
Is ground beef done at 145?
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.
How long does ground beef take to fully cook?
A pound of ground meat, at a medium low temperature, will take about 6 to 9 minutes depending on the temperature and thickness of the pan, and the temperature of the meat when it is placed in the pan.