The Telltale Sign That Your Burger Is Undercooked (Not Just Rare)

There is a fine line between a juicy, perfectly cooked burger patty and one that goes into undercooked territory. Owen Hunt, content creator, self-taught chef, and author of "Stacked: The Art of the Perfect Sandwich," takes his burgers medium-rare. And for him, anything less than that is undercooked. Though sandwiches are his bread and butter — which is why he's hosting the Perfect Sandwich Demo & Dine event at the South Beach Wine & Food Festival — his expertise extends to burgers, which are technically a type of sandwich. 

In an interview with The Takeout, Han said that there are two easy ways to spot an undercooked patty. The first is a sensory cue. "An undercooked burger has a cold or mushy center," he said. This is an instant giveaway that the temp is just too rare for a burger. The second clue is a visible one. Han said that if a patty has "a raw-looking interior," it is too rare for him. Look for pinkish-red for a perfect medium-rare, but fully red (like it just came out of the package) is an indication that you did not cook it enough. When in doubt, Han recommended using a digital thermometer to check.

Although Owen Han isn't a fan of rare burgers, there are some precautions home chefs can take to reduce risks of foodborne illness. "If it's high-quality beef, then you're probably safe to enjoy it on the rarer side," he said. Han suggested purchasing ground beef "from a trusted butcher." Often, the experts at a local meat market can answer specific questions you might have and grind up fresh beef during a visit. Consumers should look for meat that has a firm texture and a vibrant red color, and they should be mindful of the expiration date.

However, eating a burger that is not fully cooked does always pose a risk, as ground beef is much more likely than whole cuts of steak to contain harmful pathogens. Han, along with agencies like the United States Department of Agriculture (USDA), notes that it is safest to cook burgers to an internal temperature of 160 degrees Fahrenheit.

Smash burgers are a different story. Not only are they perfectly crispy and easy to make at home, but a pink smash burger defeats the purpose. The point is for the thin patties to be deeply caramelized and crisp, so it makes sense that Han told The Takeout that they should "be cooked all the way through, always." 

The Food Network South Beach Wine & Food Festival is being held in Miami February 20-23. Learn more and buy tickets here.