Americans love hamburgers ... that's a fact. An estimated 1.5 billion pounds of ground beef become those favored burgers cooked at home each year. Whether it's gas versus charcoal, with cheese or without, every burger fan has a different opinion about what makes the perfect patty.

But there's one thing most burger enthusiasts agree on. According to a national consumer survey from The Beef Checkoff, 90 percent of people enjoy their burger cooked to medium (160°F) doneness or higher. However, some home chefs and grillmasters are using unsafe methods for checking when a burger is done, like cutting into them with a knife, squishing them with a spatula, or just making an educated guess.

Dave Zino, executive director of the Beef and Veal Culinary Center at the National Cattlemen's Beef Association, suggests a better method for checking your burgers to ensure a juicy, flavorful and safe result.

"Don't waste time with guesswork and techniques that can affect the quality of your burger," Zino says. "Use an instant-read meat thermometer each and every time to make sure you're cooking ground beef to 160°F. It's the only sure-fire way to achieve the doneness most people prefer while also ensuring a safe meal."

No matter the hamburger preference, the beef industry is dedicated to providing consumers with healthy and nutritious food. Steps taken at every segment of the beef production chain -- from pasture to plate -- ensure the safest product possible. However, there still are many opportunities for consumers to improve food safety in their own kitchens, and making sure your ground beef is cooked to 160°F is just one of them.

"Whether I am at work as a professional chef or in my home kitchen, food safety is always a part the recipe," Zino says.

Try Chef Dave's tips to ensure your burgers are safe and savory this summer:

• Keep beef refrigerated, even when thawing it. Don't leave beef out at room temperature.
• Wash your hands thoroughly with soap and warm water before and after making patties or preparing any other foods.
• Avoid cross-contamination by keeping raw and ready-to-eat foods separate. Think ahead when at the grill or stove and have a clean plate ready for cooked meat.
• Insert an instant-read meat thermometer sideways into the center of the patty. Always cook burgers to an internal temperature of 160°F.
• Have leftover burgers? Refrigerate cooked foods no later than two hours after cooking.

View recipe: Classic Beef Cheeseburgers

For more information, tips and recipes for making your burger the best, visit: www.BeefItsWhatsForDinner.com/safesavoryat160.

Courtesy of ARAcontent.