Sunday, July 28 is Hamburger Day. This time of year is a great time to fire up some hamburgers on the grill. There are so many different ways to make a unique hamburger, so be creative!

It's important to remember the four food safety rules when grilling and cooking hamburgers (or any food). Those rules are:
Cook - cook your hamburger properly. Use a meat thermometer to make sure your hamburger reaches an internal temperature of 160 degrees F. Color is not an indicator of doneness. Chill - ground beef should be stored and thawed in the refrigerator. If you bought ground beef and will not be using it within a few days, freeze it. It is not safe to thaw ground beef on the counter top, because bacterial growth could cause illness. Thaw in the refrigerator or use the microwave to thaw just before cooking.Clean - clean countertops, sinks, and cutting boards immediately after contact with ground beef. Cross-contamination from the meat and/or juices could occur if they are not cleaned properly. If you are using a plate to take hamburgers to the grill, use a clean plate after they are cooked to avoid cross-contamination.  Separate - keep ready-to-eat foods and fruits/vegetables separate from raw meat in your grocery cart, grocery bags, and in the refrigerator. Once again, cross-contamination could occur if not. After cooking hamburger, be creative with your toppings. Load up on veggies, but try to lessen higher fat sauces and dressings.  For some new and creative hamburger recipes, visit the Missouri Beef Industry Council website and type in "hamburger" in the search box for recipes.

Other resources on ground beef and grilling:
Ground beef basics - purchase to plate from National Cattleman's Beef Association
Tips on safe summer grilling on MissouriFamilies. 
Can eating grilled meats cause a cancer risk on MissouriFamilies.
Choose lean ground beef for better health on MissouriFamilies.

Sunday, July 28 is Hamburger Day. This time of year is a great time to fire up some hamburgers on the grill. There are so many different ways to make a unique hamburger, so be creative!

It's important to remember the four food safety rules when grilling and cooking hamburgers (or any food). Those rules are:
Cook - cook your hamburger properly. Use a meat thermometer to make sure your hamburger reaches an internal temperature of 160 degrees F. Color is not an indicator of doneness. Chill - ground beef should be stored and thawed in the refrigerator. If you bought ground beef and will not be using it within a few days, freeze it. It is not safe to thaw ground beef on the counter top, because bacterial growth could cause illness. Thaw in the refrigerator or use the microwave to thaw just before cooking.Clean - clean countertops, sinks, and cutting boards immediately after contact with ground beef. Cross-contamination from the meat and/or juices could occur if they are not cleaned properly. If you are using a plate to take hamburgers to the grill, use a clean plate after they are cooked to avoid cross-contamination.  Separate - keep ready-to-eat foods and fruits/vegetables separate from raw meat in your grocery cart, grocery bags, and in the refrigerator. Once again, cross-contamination could occur if not. After cooking hamburger, be creative with your toppings. Load up on veggies, but try to lessen higher fat sauces and dressings.  For some new and creative hamburger recipes, visit the Missouri Beef Industry Council website and type in "hamburger" in the search box for recipes.

Other resources on ground beef and grilling:
Ground beef basics - purchase to plate from National Cattleman's Beef Association
Tips on safe summer grilling on MissouriFamilies. 
Can eating grilled meats cause a cancer risk on MissouriFamilies.
Choose lean ground beef for better health on MissouriFamilies.