How Long Can I Keep Hamburger in the Fridge?

Raw hamburger meat and cooked hamburger have different refrigerator limits. Keep the refrigerator at 40°F (4°C) or below: cook or freeze raw ground beef within 1–2 days, and use or freeze cooked ground beef within 3–4 days.

Raw versus cooked hamburger

These limits assume proper handling and refrigeration. A printed package date does not make improperly stored meat safe. See USDA ground beef guidance.

Store and cool it safely

Refrigerate perishables within 2 hours of purchase or cooking, or within 1 hour when the temperature is above 90°F. Keep raw meat separate from ready-to-eat food and contain leaking juices. Use an appliance thermometer to check the refrigerator; the control dial alone does not establish its temperature.

Divide cooked hamburger into shallow containers and refrigerate promptly. Hot food can go directly into the refrigerator in suitable portions; do not wait for it to reach room temperature. Cover leftovers. These practices follow FDA safe food handling and USDA leftover guidance.

Freeze and thaw hamburger

If you will not use it within its refrigerator window, freeze it while it is still safe. Wrap securely and label the package. Food kept continuously frozen at 0°F remains safe indefinitely, although quality declines; freezing does not rescue meat already mishandled.

Thaw raw ground beef in the refrigerator and cook or refreeze within 1–2 days. Cold-water or microwave thawing requires immediate cooking. Do not thaw meat on the counter.

Cook and reheat with a thermometer

Cook raw ground beef to an internal temperature of 160°F. Reheat cooked leftovers to 165°F. Measure with a food thermometer; color and texture cannot confirm safe doneness.

When to discard it

Discard meat that has exceeded safe handling or refrigerator-storage limits, even if it seems normal. Spoilage odors or slime are reasons to discard it, but their absence does not prove safety. A grayish-brown interior in raw ground beef can result from limited oxygen and is not, by itself, proof of spoilage. Never taste meat to test safety. Read FDA food storage advice.