Burger Recipes - PinkWhen (2024)

FAQs

Why are my burgers still pink after cooking? ›

Persistent Pink Color in Cooked Meat Patties

There are several reasons why ground beef may remain pink at temperatures above 160 degrees F. This phenomenon is primarily associated with the pH and the level of pigment in the meat, as well as the fat content. Normal fresh muscle has a pH ranging from 5.3 to 5.7.

Because doneness and safety cannot be judged by color, it is very important to use a food thermometer when cooking ground beef. To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked.

A little extra moisture helps even well-done burgers stay juicy and tender, even if they're made from 90% lean ground beef. Mix in 1/4-1/2 cup water per pound of ground beef before forming your patties to reap the tenderizing benefit of H20. Some chefs tuck an ice cube into the middle of the patty for the same effect.

Blue cheese, grilled pineapple, or avocado will add a lot of flavor to a classic hamburger. Many, if not all, of these ingredients can already be found in your kitchen and pantry.

Fresh, raw ground beef should be red due to its levels of oxymyoglobin — a pigment formed when a protein called myoglobin reacts with oxygen. The interior of raw ground meat may be greyish brown due to a lack of exposure to oxygen. This doesn't indicate spoilage.

Never brown or partially cook meat or poultry to refrigerate and finish later because any bacteria present would not have been destroyed. It is safe to partially cook meat and poultry in the microwave or on the stove only if the food is transferred immediately to the hot grill to finish cooking.

When exposed to open air, the patties take on a vibrant red shade similar to the ground beef you might see on display in a grocery store. According to Haracz, the pink that customers claim to see in their Quarter Pounders may simply be caused by the gas flushing process.

Color is not a reliable indicator of doneness, so the only way to be sure that hamburgers are cooked safely is to use a food thermometer. Ground beef is safe when cooked to an internal temperature of 160 °F as measured with a food thermometer.

If you're grilling quick-cooking foods like burgers, thin steaks, chops, fish, shrimp, or sliced vegetables directly over the flames, you can leave the grill open. For red meat, that means you won't lose that pink, juicy center so many of us love.

What is the secret to a juicy patty? ›

Avoid overworking the meat when forming the patties. Overworking can lead to a dense and tough burger. Gently form the meat into the desired shape and size, and then allow the patties to rest in the refrigerator or freezer before cooking. This will help the meat hold its shape and retain its juiciness.

Yes, you can mix seasoning directly into the burger patty, especially if you're forming your own. In fact, many chefs swear by this method because it helps supplement the burger with an explosion of spice and flavor in every bite.

Restaurants tend to use a lot more salt than home cooks because they know salt brings out flavor in food. I expect they use freshly ground pepper also. Many are likely to mix their burgers lightly with Worcestershire or garlic powder. Use what tastes good to you.

The ice cube will prevent the burgers from overcooking and add a bit of extra moisture to the beef — something that's especially helpful if you're grilling rather large patties. What you're gonna do is take a ball of ground beef, gently press a little ice cube in the center, and form the beef around it so it's sealed.

Color is not a reliable indicator of doneness, so the only way to be sure that hamburgers are cooked safely is to use a food thermometer. Ground beef is safe when cooked to an internal temperature of 160 °F as measured with a food thermometer.

Rare: Rare burgers are cooked for the least amount of time. They're typically seared on the outside and have a cool, reddish center, red juices, and a soft spongy texture. Medium-rare: Medium-rare burgers have a golden brown crust, a juicy deep pink center, red or deep pink juices, and a slightly soft interior.

Medium-rare is the lowest temperature you want to cook a burger, with an objective of an internal temperature of 125 to 130°F. “A good rule of thumb for a 6-ounce burger is to cook it for about 4 minutes per side for medium-rare,” says Burk, for a total grill time of 8 minutes.