PREVRA Burger Temperature Chart: Safe Cooking Temperatures for Minced Meat Products
A clear visual reference showing the correct core temperature for burgers, patties and all minced meat products. Required under SFBB and HACCP for UK food businesses.
Why burger temperature is different from whole cuts of meat
Burgers and minced meat need a higher core temperature than steaks — 75°C rather than 63°C. When you mince meat, any bacteria on the surface gets distributed throughout the product. A rare burger is not the same as a rare steak, and your EHO will check that your team understands this distinction.
Undercooked burgers are one of the most common causes of E. coli O157 outbreaks in UK catering. This poster removes any ambiguity about what "cooked through" actually means.
Displaying this chart in your kitchen for consistent results
Print and display near your grill or griddle station. Staff should use a calibrated probe thermometer to check the core temperature of the thickest part of every burger batch. Clean and disinfect the probe between readings to avoid cross-contamination.
Record core temperature checks in your SFBB cooking log. Digital SFBB makes this straightforward: your team logs temperatures from any device, the system timestamps every entry, and any reading below 75°C triggers an immediate alert so corrective action is taken before service continues.
Pitfalls that catch out even experienced chefs
Using colour alone to judge doneness is unreliable. A burger can look brown throughout but still be below 75°C at its core. Only a probe thermometer gives you certainty. Some chefs rely on touch or juice colour — neither is a valid safety check.
Another common error: cooking from frozen without adjusting the time. Frozen burgers can appear cooked on the outside while the centre remains below safe temperature. Always verify with a probe. See also our Cooking Temperature Chart for whole cuts and other protein types.
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