The medium-well doneness level is a popular choice for ground beef, balancing a fully cooked texture with retained moisture. This level appeals to those who prefer minimal pinkness while avoiding the dryness of a well-done patty. Achieving this result consistently requires relying on precise temperature measurement rather than visual cues. A meat thermometer is the only reliable tool for ensuring the burger reaches the correct internal temperature for both texture and food safety.
Defining Medium Well: Internal Temperature and Appearance
Medium-well is defined by an internal temperature range of 150°F to 155°F (66°C to 68°C). This temperature ensures that the meat proteins have coagulated, resulting in a firmer texture than a medium burger. Visually, the patty will be mostly gray-brown throughout the center, with only a faint hint of pink remaining.
The texture of the burger at this doneness will be firm to the touch but should not feel hard or dense. While the United States Department of Agriculture (USDA) recommends cooking all ground beef to 160°F for maximum safety, the 150°F to 155°F range is a common target for those seeking a slightly juicier result. This temperature is significantly above the “danger zone,” offering a compromise between texture preference and risk reduction.
Cooking Times by Method
The total cooking time for a medium-well burger depends heavily on the heat source and the patty’s dimensions. These times are based on a standard 6-ounce, 3/4-inch thick patty cooked over consistent medium-high heat. The total cooking time is typically between 7 and 10 minutes.
Grilling Times
For grilling, a 3/4-inch thick patty requires approximately 5 to 7 minutes per side to reach the medium-well temperature. Closing the grill lid between flips helps trap heat, allowing the patty to cook more evenly and preventing the exterior from charring before the center is done. Flipping the burger only once is a common technique to develop a strong crust, but multiple flips can be used if the internal temperature is monitored.
Stovetop/Skillet Times
When using a stovetop or skillet, the cooking time is comparable, often requiring 6 to 8 minutes per side for a 3/4-inch patty. Using a small amount of high-heat oil or butter in a cast-iron or heavy-bottomed skillet helps create a desirable, caramelized crust through the Maillard reaction. The consistent, direct contact with the hot surface can sometimes cook the patty slightly faster than an open grill.
Resting the Burger
After removing the burger from the heat, allow it to rest for 3 to 5 minutes. This resting period permits the muscle fibers to relax and reabsorb the internal moisture that has been pushed toward the center during cooking. Skipping this step will cause the juices to run out immediately, resulting in a noticeably drier medium-well burger.
Achieving Consistency: Tips and Variables
Adjusting for Patty Thickness
Several factors can alter the necessary cooking time, requiring adjustments to the standard times. Patty thickness is the most significant variable; a 1-inch thick patty will require substantially more time, potentially adding 2 to 3 minutes per side compared to a 3/4-inch patty. Conversely, a thinner patty will cook much faster, demanding closer attention.
Temperature and Heat Management
The starting temperature of the meat influences the total cook time, as cold meat takes longer for heat to penetrate the center. Allowing the patties to sit at room temperature for 15 to 20 minutes before cooking promotes more even heat distribution. Maintaining consistent medium-high heat is important, as heat that is too high will burn the exterior before the interior reaches the target temperature.
Avoiding Moisture Loss
A common mistake to avoid is pressing down on the burger with a spatula during cooking. This action forces out the internal fat and moisture, which are responsible for the burger’s juiciness and flavor. Expelling these juices is detrimental to a medium-well burger, making it more susceptible to drying out. While the “touch test” can be used as a secondary check, it should never replace the accuracy of an instant-read thermometer inserted horizontally into the side of the patty.