THE PERFECT BURGER BUILD
Internal meat temperatures
All the temperatures listed here are ‘before resting’. Your meat will go up a couple of degrees during the resting phase. If you can, always try and rest your meat in a warm place.
If you know where your meat comes from and it isn’t pre-packaged, you only want to cook in the rare to medium realm. It’s all about the quality. The internal part of a piece of meat is free-from bacteria, but the outside isn’t. Therefore, it’s important to source quality meat when going towards rare. If you aren’t sure, then it’s always safer to cook closer to well done.
Beef mince (ground beef)
• Rare 54°C/129°F
• Medium rare 58°C/136°F
• Medium 60°C/140°F
• Medium well 65°C/149°F
• Well done 70°C/158°F
Lamb
You don’t want lamb as rare as beef so I recommend the following:
• Medium 55°C/131°F
• Medium well 60°C/140°F