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7. Cook thoroughly

Harmful bacteria needs to be destroyed before you enjoy your burger. So you’ll need to cook food to a safe minimum internal temperature. Meat and poultry cooked on a grill often browns very fast on the outside, so use a food thermometer to be sure the food has reached a safe minimum internal temperature.

Here are some guidelines for cooking meats and poultry, courtesy of the USDA:

MEATS

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 degrees as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

GROUND MEATS

Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160  degrees  as measured with a food thermometer.

POULTRY

Cook all poultry to a safe minimum internal temperature of 165 degrees as measured with a food thermometer.

NEVER partially grill meat or poultry and finish cooking later.