Cook LookupCook Lookup
protein

Ground Beef

80/20 blend, about 1 lb

Quick Answer

Ground Beef: sauté (crumbled) on medium-high heat for 6–8 min. Internal temp: 160°F / 71°C.

🌡
Safe Internal Temp
160°F / 71°C

Cooking Methods

Medium-High6–8 min
Burner Guide: Medium-high is where you want to be. The pan needs to be properly hot before the meat goes in — if it doesn't sizzle on contact, you're not there yet, and you'll end up steaming the beef instead of browning it. Once it's in, leave it alone for at least 30 seconds before you start breaking it up. That contact time is what builds the brown color and the flavor that comes with it. If the fat starts smoking heavily, drop it to medium. Drain the excess fat once it's cooked through if you're making something like tacos where you don't want the grease, but leave it for things like Bolognese where it adds body to the sauce.
✎ Break into pieces as it cooks. Drain fat if needed.

80/20 is the go-to blend for most cooking — it has enough fat to stay juicy in burgers and flavorful when browned for tacos or pasta sauce. If you want leaner, 90/10 works for crumbled dishes but dries out fast in a burger. Buy fresh, bright red beef and use it within 1 to 2 days of purchase, or freeze it flat in a zip-lock for up to 3 months.

Ground beef is one of the most versatile proteins in your kitchen — it works for burgers, tacos, meatballs, chili, and a dozen other things. The fat ratio you pick matters more than most people realize: 80/20 gives you the browning and juiciness you want, while leaner blends tend to go dry before they get any color. Whatever you're making, the ground beef internal temp you're aiming for is always 160°F. All the cook times and methods are below.

Food Safety

Ground beef has to hit 160°F all the way through, and that's non-negotiable. The reason it's stricter than a whole steak comes down to how it's made: when beef is ground, any bacteria that were sitting on the surface get mixed all the way through the meat. With a steak, surface heat from searing takes care of that. With ground beef, there's no shortcut. The tricky part is that color is not a reliable indicator here. Ground beef can turn completely brown at 140°F and still not be safe, and it can also stay pink at 160°F when it's fully cooked. Get a meat thermometer and insert it into the thickest part of the patty or the center of the crumbled batch. That's the only way to know for sure.

Frequently Asked Questions

What are the best tips for cooking ground beef?
Don't overwork the meat when forming patties. Season generously. 80/20 makes juicier burgers, 90/10 is better for dishes where you're draining the fat anyway. For smash burgers, keep the ball intact until it hits the pan. For tacos and crumbled dishes, break it down small and let it sit against the pan long enough to actually brown. Browning is flavor — don't skip it by stirring too early.
What internal temperature should ground beef reach?
Ground beef has to hit 160°F all the way through, and that's non-negotiable. The reason it's stricter than a whole steak comes down to how it's made: when beef is ground, any bacteria that were sitting on the surface get mixed all the way through the meat. With a steak, surface heat from searing takes care of that. With ground beef, there's no shortcut. The tricky part is that color is not a reliable indicator here. Ground beef can turn completely brown at 140°F and still not be safe, and it can also stay pink at 160°F when it's fully cooked. Get a meat thermometer and insert it into the thickest part of the patty or the center of the crumbled batch. That's the only way to know for sure.
How do you sauté (crumbled) ground beef?
Sauté (crumbled) at 6–8 min. Break into pieces as it cooks. Drain fat if needed.
How do you grill (burgers) ground beef?
Grill (burgers) at 4–5 min/side. Don't press down — keeps juices in.
How do you broil (burgers) ground beef?
Broil (burgers) at 4–5 min/side. Good for indoor burgers.
How do you slow cooker ground beef?
Slow Cooker at 6–8 hrs low / 3–4 hrs high. Brown first for best flavor. Great for chili and ragù.