To make a moist, tender hamburger that is also safe to eat, use an instant-read meat thermometer and cook it, says the USDA, until it reads 165F degrees. Even experienced chefs need a thermometer to tell when it is cooked to exactly that sweet spot of doneness, because color is not a good indication. USDA research shows that 1 out of 4 burgers is brown before it is cooked to a safe internal temperature.
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