Among many backyard barbecue aficionados, it is widely believed that hamburger meat should never be brown on the inside. This belief, however, is actually a common food myth. So, the next time you're preparing a burger, you'll have one less safety issue to worry about.
The Myth
The general myth surrounding hamburger meat that is brown on the inside stems from the incorrect perception that the color somehow denotes bad meat. While a hamburger that is brown on the inside may seem a bit unusual, there is simply no merit to the aforementioned argument. The dark pinkish color found at the center of meat, also commonly referred to as the "bloom," is produced as a result of a reaction that takes place between oxygen and the meat. Thus, a hamburger patty that is brown on the inside represents below average exposure to oxygen and is not a food safety risk. Grey, green, blue and other mold-like colors are generally indicative of bad meat.
Protecting Yourself
If you're still hesitant to consume a hamburger patty that is brown on the inside, there are several measures you can take to put your fears to rest. First off, make a point of always cooking raw hamburger at a temperature of at least 155 degrees Fahrenheit and use a meat thermometer to confirm when a patty is ready to eat as opposed to relying solely on your intuition. Secondly, when cooking burgers, make sure to wash your hands thoroughly before and after handling raw meat. Lastly, don't place cooked burgers on the same tray or plate upon which the uncooked meat was placed.
If you take these easy-to-follow safety precautions into account when preparing hamburgers, a patty that is brown on the inside will be nothing to trouble yourself over.
