To ensure that hamburgers are safe to eat and cooked to the right tenderness and juiciness, they should be cooked to an internal temperature of 160°F (71°C) . This is the minimum safe temperature for ground beef according to the USDA. However, if you prefer your burgers less done, you can aim for a lower temperature depending on your preference. For example, a medium-rare burger should have an internal temperature of 130-135°F (54-57°C), while a medium burger should have an internal temperature of 140-145°F (60-63°C) . Keep in mind that the temperature of the burger will continue to rise even after it is removed from the heat due to carryover cooking, so it is recommended to pull the burger off the heat 5-10 degrees before it reaches the desired temperature. It is also important to use a meat thermometer to accurately measure the internal temperature of the burger.