Research by the Advisory Committee on Microbiological Safety of Food (ACMSF) considered the differences between guidance in the US and the UK and found that Britain's more stringent requirements are appropriate.
Dr Judith Hilton, head of microbiological safety at the FSA, said: "The current UK advice that burgers should be cooked at 70 degrees C for two minutes or equivalent is upheld by this ACMSF report.
"Advice to consumers remains the same to follow manufacturers' instructions and make sure that burgers are piping hot throughout, cooked until the juices run clear and there's no pink meat inside."
One of the report's recommendations to the FSA involved the development of guidance for industry and enforcement officers on the appropriate use of time and temperature controls.
The ACSMF report also examined the epidemiology of the O157 strain of E. coli bacteria, a cause of infection and sometimes death that is often associated with eating undercooked meat and drinking unpasteurised milk.