Don't judge roasts or burgers by appearance. Use a meat thermometer.
An instant-read meat thermometer ensures perfectly cooked burgers. A beef, veal, lamb, or pork burger cooked to 160 degrees F, regardless of color, is safe. (Ground turkey or chicken burgers must be cooked to 165 degrees F). If the beef has been mixed with eggs or other ingredients, grill the burgers to 165 degrees F.
If using a digital instant-read thermometer, insert the tip of the thermometer into the burger at least 1/4 of an inch for 10 seconds. If using a dial instant-read thermometer, insert the thermometer through the side of the burger to a depth of 2 to 3 inches to get an accurate reading.
A meat thermometer guarantees perfectly grilled roasts every time. Insert an oven-going meat thermometer into the center of the thickest part of the uncooked roast. The thermometer should not touch any fat, bone, or the pan. When the meat reaches the desired doneness remove it from the grill. Let it stand about 15 minutes before slicing. This will make the meat easier to slice.
-To ensure perfectly cooked meat everytime and to avoid the consequences of undercooked meat, it's important to learn how to use a meat thermometer. No one wants a day after surprises. There are 2 basic kinds of meat thermometers; Oven-going and instant read. Let's start with Oven-going. For larger meat such as roast, use this type of thermometer before roasting. Get it. Oven-going means it goes in the oven. Stick it at least 2-inches and at the center of the thickest portion of the meat avoiding fat and bone. Put your roast with the thermometer in the oven to bake. When the thermometer reaches 145 to 155 degrees, it's dinner time. There's another type of thermometer that works just as well-- instant read. Tuck the sky in when the cooking is done. Place this thermometer in the same way giving him 15 to 20 seconds to register the temperature. No matter which way you measure using a meat thermometer is a must-do food safety step.