Raw ground meat (beef, pork, lamb, veal) contains disease-causing bacteria such as escherichia coli, commonly called E. coli, which can cause food poisoning if the meat isn't cooked through and through. Food poisoning can manifest itself with relatively mild, flu-like symptoms, cause painful stomach cramps, vomiting and fever or even lead to kidney failure. When these rules are followed, hamburgers are a safe, fun food.

Keep ground meat no more than 1-2 days in the refrigerator at 32°F-40°F (0°C-4°C) or 3 months in the freezer at 0°F (- 18°C).
Thaw ground meat in the refrigerator or microwave and cook immediately. Never leave meat out on the counter to thaw as bacteria multiply rapidly at room temperature.
Never allow raw meat and cooked meat to come into contact with one another. Use clean dishes and utensils for cooked meat.
Always cook ground meat thoroughly (160°F/70°C) until it shows no pink.
Throw away meat that has been left at room temperature for more than 2 hours.
If meat has been thawed, do not freeze it again. Just throw it away.
Finally, never eat raw ground meat.

Try these delicious hamburgers