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It finally feels like summer and outdoor home chefs are working overtime to grill tasty burgers for their families.  But most home chefs are missing the key to a successful burger according to a national consumer study from The Beef Checkoff®, which indicated nearly 90 percent of respondents are unaware that 160 F is the correct internal temperature when cooking ground beef patties and only 15 percent use an instant-read meat thermometer to determine the doneness of their burgers.

To make the best burger, professional grill masters like Steven Raichlen, best-selling author of 28 cookbooks including the just-published “Barbecue Bible! 10th Anniversary Edition” and host of the upcoming “Primal Grill” on PBS, leave nothing to chance. Instead, whether they’re cooking indoors or at the grill, they reach for an instant-read meat thermometer, the only reliable way to ensure ground beef reaches an internal temperature of 160 F.

"In order to serve a world class burger, the right preparation is just as important as the right ingredients," says Raichlen. "Remember, the internal temperature for a safe and savory burger is 160 F. So every time you fire up the grill to make burgers, remember that your instant-read thermometer is just as important as your favorite tongs or spatula."

As backyard cooks head outdoors and fire up their grills, it’s important to keep ground beef safety top of mind:

∑ Always cook ground beef to 160 F. This ensures ground beef isn’t under- or over-cooked, and any harmful bacteria is destroyed.

∑ Stop eyeballing the doneness of your burgers. Rather than relying on colors or juices, get an instant-read meat thermometer, which gives an accurate temperature reading much quicker than an oven-proof meat thermometer.

∑ Use your instant-read meat thermometer properly. Always insert the meat thermometer sideways into the thickest portion of the patty to ensure it has reached 160 F.  And to make sure you get an accurate reading, hand wash your thermometer instead of using the dishwasher.

For more information, visit www.safeandsavory160.com.   

The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
    
Consumer-focused and producer-directed, the National Cattlemen’s Beef Association and its state beef council partners are the marketing organization for the largest segment of the food and fiber industry.