Cooking Instructions Print Version
Servings per pound: 2 to 4
Type of heat
Bake or broil. These work well baked at 375-400°F for 10-15 minutes or until desired doneness.
Type of heat
Direct heat is best unless cooking to well done. Then start with direct until a nice brown is achieved and move to indirect heat to finish. This will help retain juiciness.
Settings and timing
Cook 6-12 minutes or until desired doneness is reached. Refer to beef doneness temperature guidelines below for doneness information. The finger test does not work well with burgers.
Beef doneness guidelines:
120-130°F = Rare
130-135°F = Medium rare
140-150°F = Medium
155-165°F = Medium well
170°F+ = Well done
A little of your favorite seasoned salt is a nice enhancer. Add some garden fresh lettuce, tomatoes, onions, pickles and your favorite condiments. Absolutely a classic!
3. Stove Top
Type of heat - direct
Start with medium high heat and then turn down to medium if cooking to well done.
Safe cooking recommendations from the United States Department of Agriculture
Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.
Yellow to Medium Rare: 138°F - Beef only
Red to Medium: 144°F - Beef only
Green to Medium Well: 157°F - Pork and Beef
Blue to Well Done: 168°F - Pork, Beef, Poultry