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High-protein, low-carb baked beef hamburger patty
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Baked hamburger patty has 250 calories. It contains 0 g of carbs, 26 g of protein, 17 g of fat and 0 g of fiber. Its 2.3 µg of B12 covers 96% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
250
KCAL / 100G
Carbs
0g
· 0% DV
Protein
26g
· 52% DV
Fat
17g
· 22% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 40% · Fat 60%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 250 kcal | |
| Total fat | 17 g | 22% |
| Saturated fat | 6.8 g | 34% |
| Trans fat | 0.7 g | |
| Sodium | 72 mg | 3% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 26 g | 52% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 100 g | 250 kcal |
| 0.25 piece (quarter) | 25 g | 63 kcal |
| ½ piece (half) | 50 g | 125 kcal |
| 1 piece (small) | 70 g | 175 kcal |
| 100 g | 100 g | 250 kcal |
| 1 piece (large) | 150 g | 375 kcal |
| 1 piece (jumbo) | 200 g | 500 kcal |
| 2 piece (double) | 200 g | 500 kcal |
| 3 piece (triple) | 300 g | 750 kcal |
Calculated from 250 calories per 100 g.
A medium-thickness baked hamburger patty usually takes about 15–20 minutes in a preheated 400°F (200°C) oven. Cooking time varies with patty thickness and oven performance, so check the center rather than relying on the timer alone.
A ground-beef baked hamburger patty should reach 160°F (71°C) in the center. Check the thickest part with a food thermometer; browned edges or clear-looking juices alone do not reliably confirm that the middle is safely cooked.
Yes, you can bake a frozen hamburger patty straight from the freezer. Separate the patties and arrange them in a single layer, then allow extra cooking time and verify the center temperature before serving.
A hamburger patty shrinks as heat releases some of its water and renders fat. Making a shallow indentation in the center before baking can help it keep a flatter shape, and pressing it during cooking makes it lose more juices.
Flipping a baked hamburger patty once about halfway through cooking can help both sides brown more evenly, especially on a flat baking sheet. Use a thin spatula and turn it gently so the patty does not break apart.
Avoid overcooking the patty and handle the ground beef gently when shaping it. Baking on a wire rack lets excess fat drain, while a rimmed sheet pan keeps any drippings contained; don’t flatten the patty with a spatula.
Salt and black pepper are a simple seasoning for a baked hamburger patty. Garlic powder, onion powder, smoked paprika, or Worcestershire sauce add extra flavor; mix seasonings in lightly so the beef does not become dense.
Either works: a wire rack set over a rimmed baking sheet allows hot air to circulate and fat to drain, while a lined sheet pan makes cleanup easier. Leave space between patties so they bake rather than steam.
Cooked hamburger patties keep for 3–4 days in a covered container in the refrigerator. Refrigerate them promptly after cooking, and freeze any portions you will not eat within that time.
Reheat the patty covered in the oven or in a covered skillet with a small splash of water. Heat it until the center reaches 165°F (74°C), then serve promptly to limit further moisture loss.
Vitamins
B12
2.3µg · 96% DV
B3
5.2mg · 33% DV
B6
0.4mg · 24% DV
B2
0.2mg · 15% DV
Minerals
Zinc
5.4mg · 49% DV
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Iron
2.6mg · 14% DV
Potassium ⭐
320mg · 9% DV
Sodium
72mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 250 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A baked hamburger patty is ground beef shaped into a round patty and cooked in the oven, rather than on a griddle or grill. The hamburger is closely associated with American food culture, and this oven-cooked version is an easy way to make the familiar burger component at home.
Serve it hot in a bun with lettuce, tomato and onion, or plate it without bread alongside salad or roasted vegetables. It has a savoury, browned exterior and a tender centre when it is not overcooked. With 26 g of protein and no carbohydrates per 100 g, it suits a protein-focused meal and low-carb menus. For a lighter plate, skip extra oil and pair the patty with vegetables instead of fries.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
6.8g
MONOUNSATURATED
7.2g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 5.6:1
Above the ideal 4:1 (5.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.