For beef burgers, medium rare is often considered the ideal doneness. The center is still pink and juicy while the exterior develops that lovely sear. But when it comes to turkey burgers, many are unsure if medium rare is safe to eat. The short answer is no – turkey burgers should always be cooked to 165°F for food safety.
Why You Shouldn’t Eat Medium Rare Turkey Burgers
Poultry, including ground turkey, is more prone to bacterial contamination than beef. Salmonella and E. coli are two big risks associated with undercooked turkey. These bacteria can lead to painful stomach illness if consumed.
For ground beef, these bacteria are generally only on the exterior With proper searing, a medium rare beef burger is considered reasonably safe But with ground turkey, bacteria can get mixed throughout the meat during processing. This makes it crucial to cook turkey burgers to 165°F all the way through.
At 165°F any potential Salmonella, E. coli or other pathogens are killed off. While you may be tempted to eat turkey burgers at lower temperatures, it’s simply not worth the risk.
What Makes a Turkey Burger “Medium Rare”
A medium rare beef burger will register around 125-135°F internally At this stage, the inside is still pink and releasing clear juices Applying this doneness to turkey burgers is dangerous.
A turkey burger cooked to 125-135°F would look lightly browned on the outside with a raw, pink interior. The texture would be soft and squishy. Juices would likely still be red or pink. None of these are signs you want to see in a properly cooked turkey burger.
Signs Your Turkey Burger is Undercooked
It’s important to monitor for signs of underdoneness when cooking turkey burgers:
- Raw, pink interior
- Soft, mushy texture
- Red or pink juices
- Internal temp under 165°F
If you notice any of these, the turkey burger needs more time on the grill or stove. Keep cooking until the minimum safe temp of 165°F is reached.
How to Ensure Your Turkey Burgers Are Cooked Through
Follow these tips for safely cooked turkey burgers every time:
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Use a food thermometer to check the internal temperature. This is the most reliable method. Insert into the thickest portion and verify it reaches 165°F.
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Cut into a burger to check juices run clear with no traces of pink.
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Let turkey burgers rest for 5 minutes before serving. The temp will rise slightly.
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For 1/4 lb patties, grill about 5-7 minutes per side over medium heat.
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Brush with oil to prevent sticking. Sear the exterior to lock in juices.
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Flipping frequently helps heat distribute evenly and prevents dryness.
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Add a pat of butter or olive oil on top at the end for extra moisture.
Why You Shouldn’t Eat Undercooked Turkey
Consuming raw or undercooked turkey can lead to a foodborne illness called salmonellosis. Symptoms including stomach cramps, fever, diarrhea, and vomiting may start 6 hours to 3 days after eating contaminated food.
In rare cases, salmonella infection can become severe and lead to hospitalization. Vulnerable groups like pregnant women, young children, elderly adults, and those with weakened immune systems are at highest risk.
But even healthy individuals can experience food poisoning from undercooked turkey burgers. It’s simply better to err on the safe side and cook turkey burgers until 165°F.
Safely Enjoy Turkey Burgers
While you can’t safely eat turkey burgers medium rare, reaching 165°F doesn’t have to mean dry, overcooked meat. Focus on quality ground turkey, keeping patties thin, and monitoring closely. With some technique, you can enjoy juicy, flavorful turkey burgers that are cooked perfectly and microbiologically safe.
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Use a thermometer to ensure you don’t overcook and dry out the turkey burgers. They’ll continue cooking for a few minutes after being taken off the heat, so cook them to an internal temperature of 160°F. Allow them to rest a few minutes until they reach an internal temperature of 165°F.
- Onion, 1 cup(s), chopped, measured after chopping in food processor
- Ground turkey, extremely lean, ½ lb(s), look for “ground turkey breast” or “fat-free ground turkey”
- Garlic powder, ½ tsp(s)
- Onion powder, ½ tsp(s)
- Cumin, ground, ½ tsp(s)
- Cilantro, fresh, 2 tbsp(s), chopped
- Salt, ½ tsp(s)
- Black pepper, ¼ tsp(s), ground
- Eggs, 1 large
- Olive oil spray, 1 x two-second spray(s)
- Panko bread crumbs, ¼ cup(s), (to be used if mixture is too wet)
Method
Chop the onion in a food processor. In a medium bowl, mix the turkey breast, onion, garlic powder, onion powder, cumin, cilantro, salt, pepper and egg.
Heat a grill or medium nonstick sauté pan to medium heat. Lightly coat the grill or pan with cooking spray. Form the burger mixture into two 4-ounce patties. If the mixture is too wet, add the panko.
Place the patties on the grill or in the pan and cook approximately 5 minutes on each side or until they reach an internal temperature of 160°F. Remove the patties from the heat and let rest until reaching a temperature of 165°F.
Serve the turkey burger patties on whole wheat buns with your choice of condiments.
Nutrition facts per serving Makes 2 servings
Food Groups
| V Vegetables | 1.3 |
| F Fruits | 0 |
| C Carbohydrates | 0.8 |
| PD Protein/Dairy | 1.5 |
| Ft Fats | 0.2 |
| S Sweets | 0 |
Nutrition Facts
| Calories | 264 |
| Total Fat | 6.4 g |
| – Saturated Fat | 1.7 g |
| Cholesterol | 155.4 mg |
| Sodium | 779 mg |
| Total Carbohydrate | 18.8 g |
| – Dietary Fiber | 2.3 g |
| – Total Sugars | 4.4 g |
| — Added Sugars | 0 g |
| Protein | 32.9 g |