No, it is generally not safe to part cook burgers with the intention of finishing them later. This practice carries significant food safety risks that can lead to foodborne illness.
Why Partial Cooking is Risky
Partial cooking, often referred to as "par-cooking" or "pre-cooking," is highly discouraged for ground meat products like burgers because it can allow harmful bacteria to multiply to dangerous levels.
The Danger of Bacteria
Burgers, especially those made from ground beef, can contain bacteria such as E. coli or Salmonella on their surface. When meat is ground, these bacteria can be mixed throughout the patty. If harmful bacteria are present in the middle of the burger and that part of the burger is not cooked to a high enough temperature, bacteria may survive and be able to cause illness.
When you part cook a burger, you might heat it enough to activate some bacteria without killing them all. Then, if the burger cools down and spends too much time in the "danger zone" (between 40°F and 140°F or 4°C and 60°C), any surviving bacteria can multiply rapidly. Even if you cook it thoroughly later, the toxins produced by these bacteria might not be destroyed, still posing a health risk.
The "Danger Zone"
The "danger zone" is the temperature range where bacteria grow most rapidly. Partially cooking and then cooling a burger can expose it to this zone for extended periods, increasing the risk of bacterial growth.
Safe Burger Cooking Practices
The only truly safe way to cook burgers is to cook them thoroughly from start to finish in one continuous process until they reach a safe internal temperature.
Cook to Temperature, Not Color
The color of a burger is not a reliable indicator of doneness. Many factors can affect the color, and a burger can appear brown while still being undercooked internally. Using a food thermometer is crucial for ensuring safety.
- Internal Temperature: Burgers made from ground meat should be cooked to an internal temperature of 160°F (71°C).
- Checking Temperature: Insert the food thermometer into the thickest part of the patty, avoiding the bone if present (though not common in burgers).
Here’s a general guide for safe burger cooking:
| Doneness | Internal Temperature (Ground Beef) | Characteristics |
|---|---|---|
| Well-Done | 160°F (71°C) | No pink, firm texture. Recommended for safety. |
| Medium-Well | 150-155°F (66-68°C) | Slight pink, less firm. |
| Medium | 140-145°F (60-63°C) | Pink center, juicy. |
| Medium-Rare | 130-135°F (54-57°C) | Red center. |
| Rare | 120-125°F (49-52°C) | Cool red center. |
Note: For ground beef, only "Well-Done" (160°F) is considered universally safe by health authorities like the USDA and FDA.
Proper Storage
If you're not cooking burgers immediately after forming them, or if you have raw patties from the store:
- Refrigerate: Store raw burgers in the coldest part of your refrigerator at or below 40°F (4°C).
- Separate: Keep raw meat separate from other foods to prevent cross-contamination.
- Consume promptly: Cook or freeze raw burgers within one to two days.
Reheating Cooked Burgers
If you have fully cooked burgers that you want to reheat, ensure they reach an internal temperature of 165°F (74°C) to kill any bacteria that might have grown during cooling and storage.
For optimal food safety, always cook ground meat products like burgers thoroughly in one session until they reach the recommended internal temperature.
