If a regular meat patty has an internal temperature of 145°F, what action should you take?

In the context of food safety, a regular meat patty needs to reach a safe minimum internal temperature to ensure that harmful bacteria have been destroyed. The USDA recommends that ground beef be cooked to an internal temperature of at least 160°F to be considered safe for consumption. If a regular meat patty has an internal temperature of only 145°F, it indicates that it is not cooked to the necessary temperature.

Throwing out the meat is a safe choice because consuming undercooked beef increases the risk of foodborne illnesses. While some other options may seem reasonable in different contexts, continuing to cook or adding seasoning would not address the core issue of the undercooked meat. Simply checking the temperature again after a set time does not guarantee safety, as the meat may still be unsafe to eat. Therefore, disposing of the patty is the correct course of action to ensure safety and avoid health risks.