- Cooking Ground Beef Patties
- Turn ground beef patties over at least once.
- To keep in juices do not press with a spatula.
- Determine the cooking time and temperatures for
your type of equipment and type of ground beef
The time required to reach the optimum degree of
doneness varies with the type and temperature of the
cooking equipment used; the size, shape, and thickness of
the patties (fresh or frozen); and the quantity of the
patties cooking at one time. All the cooking equipment
should be tested and calibrated on a regular basis to
ensure that it is producing the desired cooking
- To ensure safety, FDA/USDA recommends cooking
ground beef to an internal temperature of 160°F
until the middle is no longer pink. Check with your
local health department for recommended procedures. A
clean and sanitized thermometer with a sensor tip
should be used to test the end temperature of the
- Cooking Bulk Ground Beef
- Crumbled ground meats should be cooked until no
pink color remains.
- Due to the nitrate content from onions, celery,
peppers, etc., meat loaf often remains pink in the
center even if 160°F end temperature is reached.
Therefore, be sure to verify the final internal
temperature with a sanitized thermometer.
- Do not let cooked ground beef products stand at
room temperature. After cooking , keep them hot and at
140°F or higher while serving, or refrigerate
- Refrigerate cooked ground beef products as quickly
as possible after cooking. Use shallow counter pans no
deeper than 2 inches for more rapid cooling.
- To reheat precooked ground beef products, cover
and heat 165°F or until hot and steaming