When it comes to Fourth of July celebrations and summertime cookouts, hamburgers and hot dogs reigned supreme. Whether you're hosting a small gathering or a large party, serving up a delicious, and most importantly, safe-to-eat meal, is paramount. This guide sheds some light on the art of grilling the perfect burger.

Grilling is an art form, whether you're using charcoal, propane or electricity. The key to success lies in maintaining the right internal temperature of your meat. According to the U.S. Department of Agriculture, all ground meat should reach 160º F to avoid any risk of foodborne infections. Using a digital meat thermometer ensures this accuracy, but on average, it should take about 4 1/2 to 5 minutes on each side for your patty to reach the ideal temperature, as noted by Allrecipes.

While the 'doneness' of a burger can vary according to taste, the risk of inviting bacteria also fluctuates with the cooking temperature. Letting your burgers rest for a few minutes post-cooking helps reduce this risk and also enhances the taste by allowing the meat's natural juices to distribute evenly.

Different levels of 'doneness' come with different internal temperatures, as stated by the Grass Roots Farmers Co-Op, and the following are the corresponding recommended temperatures:

Given these variations, the cooking duration for your burgers will depend on your desired level of 'doneness', as per Bon Appetit:

For fans of meatless patties, there's still a need to ensure your Beyond Meat is cooked through. Undercooking could lead to consuming raw pea protein, making it hard for your digestion, states Prepared Cooks. The ideal duration, as recommended by Beyond Meat, is approximately four minutes a side, until each side is brown and caramelized.

If you're lighting a charcoal grill, the task is simplified with the use of a chimney, a tool that directs the flow of heat to light up the coals effectively. Various methods to light your grill have been shared by charcoal company Kingsford, whether you have a chimney or not.

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