For a 10:1 beef patty, what is the minimal internal cooking temperature required?

The minimal internal cooking temperature for a 10:1 beef patty is either 155° or 158°. This temperature range is designed to ensure that any harmful bacteria, such as E. coli and Salmonella, that may be present in ground beef are effectively killed, making the meat safe to consume.

Ground beef products, such as patties, require cooking to a higher temperature than whole cuts of beef because grinding can distribute surface bacteria throughout the meat. Cooking to 155° or 158° allows for a balance between safety and maintaining the sensory qualities of the meat, such as juiciness and flavor. This temperature ensures that the patty reaches a point where it is safe for consumption without risking the loss of moisture that can occur at higher temperatures.

Overall, this specific temperature is backed by food safety guidelines, which recommend that ground beef reach at least 155° to ensure safety while preserving the quality of the food. Cooking beyond this range, while safe, can lead to a drier product, which is often undesirable in a burger.