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 for 6-12 minutes or until desired doneness is reached. Refer to the beef doneness temperature guidelines below for assistance. Please note that 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. A grilled or sauteed portabella mushroom cap topped with sliced deli Swiss cheese makes an awesome double decker.
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