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Burger cooking temperature laws? (moved from Washington DC & Baltimore board)

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I have a quick question that I'm hoping someone can help me out with. What are the rules/regulations around cooking temperature for a burger at restaurants?

I frequently go to the DuClaw's in Bowie (beer release nights), and I usually just get a burger with dinner - I order it to be cooked medium (they won't do rare or medium rare). I've also visited a couple of other restaurants who won't give me a burger any less than well done.

Any light that could be shed would be welcome! Thanks!!

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  1. Probably they have a lawyer somewhere telling them to avoid the risk of law suits to cook those burgers until they are as gray as the goose who makes all that vodka.

    1. Ground beef, restructured meats, sausage, and injected meats - 155F internal temperature.