0.5-Inch Hamburger Patties, Medium: Pull Temp & Cook Time
A 0.5 inch burgers cooked medium needs about 3 min over 450 °F / 230 °C — roughly 2 minutes per side. Pull it at 142 °F / 61 °C; carryover takes it to 145 °F. Rest 5 minutes before slicing.
Step by step
- −40 minSalt and temperSalt generously and leave it out of the fridge. A 0.5 inch cut cooks far more evenly when it is not fridge-cold in the middle.
- 0:00On the grate at 450 °FGrill should be hot enough that you cannot hold a hand over it for more than 2 seconds.
- 2 minFlip onceDo not press it, do not poke it. One clean flip builds the best crust.
- 3 minPull at 142 °F / 61 °CProbe the centre from the side, not the top — you want the true core reading.
- + 5 minRest, then sliceIt climbs the last 3 °F to 145 °F off the heat. Slice against the grain.
⚠️ Ground beef is not steak
Grinding takes bacteria that lived only on the surface of the meat and mixes it all the way through. A whole steak can be served rare because the inside was never exposed; a burger cannot.
The USDA minimum for ground beef is 160 °F / 71 °C. Cooking below that is a real risk you are choosing to take — and it is only reasonable with beef you ground yourself, or had ground to order, from a source you trust. It is never reasonable for anyone pregnant, elderly, very young or immunocompromised.
Every method compared
Same 0.5 inch burgers, same doneness — only the heat changes. Grinding mixes surface bacteria all the way through, which is why ground beef has a different safe temperature from a whole steak.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Direct Grilling | 450 °F / 230 °C | 3 min | 142 °F | 5 min |
| Reverse Sear | 250 °F / 120 °C | 20 min | 143 °F | 5 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
Hamburger Patties temperature chart
| Doneness | Final temp | Pull at (0.5 inch) | Looks like |
|---|---|---|---|
| Medium | 145 °F / 63 °C | 142 °F | Pink center. Below the USDA 160 °F guideline — only for beef you ground yourself. |
| Medium Well | 155 °F / 68 °C | 152 °F | Trace of pink. Still under the USDA guideline. |
| Well Done (USDA safe) | 160 °F / 71 °C | 157 °F | The USDA minimum for ground beef: 160 °F. No pink. |
Recommended Tools for Perfect Results
You cannot cook to temperature without measuring temperature. These are the two tools that change results the most.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Other doneness levels at 0.5 inch
Other sizes
Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What temperature should a 0.5 inch burgers be pulled at for medium?
Pull at 142 °F / 61 °C. Carryover cooking adds about 3 °F while it rests, landing on the 145 °F / 63 °C that defines medium.
How long does it take?
About 3 minutes using direct grilling at 450 °F. Times assume the meat starts fridge-cold and the lid stays closed.
Direct grilling or reverse sear at this thickness?
At 0.5 inch thick, direct grilling is the better call — 3 min versus 20 min, with a great crust and only a thin grey band. Reverse sear starts paying off above about 1.5 inches.
How long should it rest?
5 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.