The adventures of burgers

For safety reasons, the USDA and the Food and Safety Inspection Services recommend that ground beef should be cooked to an inner temperature of 160 degrees, which is considered "medium-well" to "well-done." This temperature has been confirmed to kill harmful and potentially life-threatening bacteria like e-coli. However, many burger connoisseurs prefer their burgers pink, and acclaimed local burger combines and pubs serve their burgers medium rare to medium to maximize juiciness and meat flavor, The choice is up to you, so here’s a guide of the terms you need to know.

“Blue Rare” - Less than rare, the meat is quick seared on the outside and very red in the middle.

“Rare” – Pink towards the outer area, and bright red in the middle.
“Medium Rare” – Some brown on the outside, and red in the middle.
“Medium” – Fully brown on the outer region, bright pink and hot in the center.
“Medium Well” – Fully brown on the outside, and light pink to brown in the hot center.
“Well done” – Fully brown on the outside, fully brown and hot in the middle.