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High-protein burger rich in iron and B12
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Beef tenderloin hamburger (150 g) has 372 calories. That works out to 248 calories per 100 g. It contains 0 g of carbs, 39.2 g of protein, 23.7 g of fat and 0 g of fiber. Its 3.5 µg of B12 covers 144% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
372
KCAL / 150G
Carbs
0g
· 0% DV
Protein
39.2g
· 78% DV
Fat
23.7g
· 30% 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 42% · Fat 58%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 372 kcal | |
| Total fat | 23.7 g | 30% |
| Saturated fat | 9.3 g | 47% |
| Trans fat | 0.9 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 39.2 g | 78% |
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) | 150 g | 372 kcal |
| 0.25 piece (quarter) | 38 g | 94 kcal |
| ½ piece (half) | 75 g | 186 kcal |
| 100 g | 100 g | 248 kcal |
| 1 piece (small) | 100 g | 248 kcal |
| 1 piece (large) | 200 g | 496 kcal |
| 1 piece (jumbo) | 250 g | 620 kcal |
| 2 piece (double) | 300 g | 744 kcal |
Calculated from 248 calories per 100 g.
A beef tenderloin hamburger is a burger made with a patty prepared from beef tenderloin. Tenderloin is a particularly tender cut, but the finished burger’s texture and juiciness also depend on how the meat is ground, how much fat it contains, and how it is cooked.
Usually, yes: filet mignon is a steak cut from the tenderloin, so a burger described as a filet mignon burger generally uses tenderloin meat. The names do not guarantee a particular recipe, though; ask whether the patty contains other cuts or added ingredients.
Cook a beef tenderloin hamburger in a thoroughly heated skillet or on a hot grill, turning it without pressing down on the patty. Because it is ground meat, cook it all the way through rather than treating it like a tenderloin steak.
It is safer not to eat a beef tenderloin hamburger medium rare. Tenderloin steak is a whole cut, but grinding can spread bacteria from the surface throughout the patty, so the center of a hamburger should be thoroughly cooked.
To keep a beef tenderloin hamburger juicy, avoid overcooking it and do not press it with a spatula while it cooks. Tenderloin can be leaner than common burger blends, so a patty made only from it may dry out more quickly.
Cheddar, Swiss, and blue cheese all pair well with a beef tenderloin hamburger. Choose a milder cheese if you want the beef flavor to stand out, or use a small amount of blue cheese for a sharper, more pronounced topping.
Yes, you can grind beef tenderloin at home for hamburgers. Keep the meat and grinder parts cold, cut the meat into small pieces, and grind it just before shaping the patties. Handle the raw mince promptly and cook the patties thoroughly.
Caramelized onions, mushrooms, crisp lettuce, tomato, and a little mustard work well on a beef tenderloin hamburger. Since tenderloin has a delicate flavor, use toppings and sauces in moderation so they complement the beef rather than overwhelm it.
Cooked beef tenderloin hamburger leftovers keep for 3–4 days in a covered container in the refrigerator. Refrigerate them promptly, store fresh toppings separately, and reheat the patty until it is hot throughout before serving.
Yes, uncooked beef tenderloin hamburger patties can be frozen. Separate them with freezer paper or wrap them individually in an airtight package, then thaw them in the refrigerator before cooking. Do not refreeze patties after they have thawed.
Vitamins
B12
3.45µg · 144% DV
B3
9.6mg · 60% DV
B6
0.68mg · 40% DV
B2
0.27mg · 21% DV
Minerals
Zinc
6.9mg · 63% DV
Selenium
27µg · 49% DV
Phosphorus
330mg · 47% DV
Iron
4.05mg · 22% DV
Potassium ⭐
510mg · 15% DV
Sodium
108mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 372 calories in 1 piece (medium) (150 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 beef tenderloin hamburger is a burger patty made from ground or finely chopped beef tenderloin, a notably tender cut. It follows the familiar hamburger format, though the cut gives the patty a more delicate texture than many everyday beef burgers. It can be seasoned simply and cooked in a pan or on a grill.
Serve it in a bun with the usual toppings, or without the bun alongside salad or grilled vegetables. The outside browns well while the centre can stay juicy, so avoid pressing the patty as it cooks. It is high in protein, with 26.1 g per 100 g, and makes a filling choice for a meat-centred meal. For a lighter plate, keep the sauces modest and add plenty of vegetables.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
9.3g
MONOUNSATURATED
10.65g
POLYUNSATURATED
0.68g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.