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Protein and iron source, classic hamburger patty
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 40%
Fat
17g
· 60%
Fiber
0g
Vitamins
B12
2.6µg · 108% DV
B3
4.5mg · 28% DV
B6
0.3mg · 18% DV
B2
0.18mg · 14% DV
Minerals
Zinc
5mg · 45% DV
Selenium
18µg · 33% DV
Phosphorus
190mg · 27% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
7.1g
MONOUNSATURATED
7.5g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
Once cooled promptly and stored in a sealed container, it generally keeps for 3 to 4 days in the refrigerator. Leaving it at room temperature for too long increases food safety risk.
Yes, cooked beef patties freeze well. Freeze them in portions and wrap them tightly to reduce freezer burn and make reheating easier.
Reheat it gently in a covered pan or with a small splash of water to help retain moisture. If using a microwave, short intervals work better than blasting it all at once.
It is often more practical after training because its protein can fit well into a recovery meal. Before training, it may feel heavy on its own, so pairing it with an easy-to-digest carb is usually better.
Yes, it can be eaten at night; the main issue is how it fits into your overall intake and portion size. Because it contains fat, some people may find it sits heavier late in the evening.
Vegetables, salad, yogurt-based sides, or legumes can make the meal more balanced and filling. If you want more energy, adding a carb source such as potatoes, rice, or whole-grain bread can help.
A beef patty usually has a richer red-meat flavor and a fattier mouthfeel, while chicken patties are often perceived as lighter. The better choice depends on taste, fullness, and your overall fat intake for the day.
Color alone is not a reliable safety test. For ground beef products, proper internal cooking is more important than whether the center looks slightly pink.
Overcooking, very high heat, or using very lean ground beef can make it tough. Letting it rest briefly after cooking can also help it hold onto more moisture.
People who need to limit red meat, monitor saturated fat, or control protein intake for medical reasons should watch portion size and frequency. Store-bought or restaurant patties may also contain more salt or added ingredients than expected.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.