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High-protein fried beef hamburger patty
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Fried hamburger patty has 297 calories. It contains 0.2 g of carbs, 25.2 g of protein, 21.3 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
297
KCAL / 100G
Carbs
0.2g
· 0% DV
Protein
25.2g
· 50% DV
Fat
21.3g
· 27% 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 34% · Fat 66%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 297 kcal | |
| Total fat | 21.3 g | 27% |
| Saturated fat | 8.1 g | 41% |
| Trans fat | 0.9 g | |
| Sodium | 78 mg | 3% |
| Total carbohydrate | 0.2 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 25.2 g | 50% |
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 | 297 kcal |
| 0.25 piece (quarter) | 25 g | 74 kcal |
| ½ piece (half) | 50 g | 149 kcal |
| 1 piece (small) | 60 g | 178 kcal |
| 100 g | 100 g | 297 kcal |
| 1 piece (large) | 150 g | 446 kcal |
| 1 piece (jumbo) | 200 g | 594 kcal |
| 2 piece (double) | 200 g | 594 kcal |
| 3 piece (triple) | 300 g | 891 kcal |
Calculated from 297 calories per 100 g.
Cook a fried hamburger patty in a preheated skillet with a little oil, turning it only when the first side has browned. Keep cooking until the center is fully done; a food thermometer is the most reliable check.
A fried hamburger patty shrinks because heat makes the meat proteins tighten and drives off moisture and fat. Pressing a shallow dimple into the center before cooking helps the patty keep a more even shape.
Keep a fried hamburger patty from falling apart by handling the ground beef gently, chilling the shaped patties before cooking, and waiting for the first side to brown before flipping. Excessive mixing can make the texture tough rather than sturdy.
Ground beef with some fat makes a flavorful fried hamburger patty that is less likely to turn dry in the pan. Very lean beef can become dry, while fattier beef releases more grease during frying.
A fried hamburger patty made from ground beef should reach 160°F (71°C) in the center. Check with a food thermometer inserted from the side; color alone is not a reliable way to confirm doneness.
Yes, you can cook a frozen hamburger patty, but it may brown on the outside before the center is done. Thawing it in the refrigerator first makes it easier to cook evenly; always check that the middle is fully cooked.
A cooked fried hamburger patty keeps for 3–4 days in the refrigerator when stored in a covered container within two hours of cooking. Discard it if it has been left at room temperature for too long.
Yes, reheat a fried hamburger patty in a covered skillet over low heat until it is hot all the way through. Add a small splash of water if needed to limit drying, and reheat only the portion you plan to eat.
Oil splatters when moisture on a hamburger patty hits hot oil, or when ice crystals melt in the pan. Pat thawed patties dry before frying, and lower them gently into the pan rather than dropping them in.
A fried hamburger patty pairs well with roasted potatoes, vegetables, or a crisp salad. For a classic burger, serve it in a bun with lettuce, tomato, and onion; for a lighter plate, skip the bun and add extra vegetables.
Vitamins
B12
2.3µg · 96% DV
B3
5.8mg · 36% DV
B6
0.38mg · 22% DV
B2
0.21mg · 16% DV
Minerals
Zinc
5.4mg · 49% DV
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Iron
2.7mg · 15% DV
Potassium ⭐
315mg · 9% DV
Sodium
78mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 297 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 Fried hamburger patty is ground beef shaped into a flat round and cooked in oil, usually in a frying pan. It is associated with the American hamburger, though the patty is also served on its own rather than in a bun. Recipes vary in seasoning and in how much fat is mixed into the beef.
A good one has a browned exterior and a tender, juicy centre. Serve it in a bun with familiar toppings, or plate it with potatoes, vegetables or salad for a straightforward meal. It is protein-rich, while frying and the beef’s fat content make it a relatively rich choice. For a lighter plate, use only a little oil and pair the patty with fresh salad.
Medium
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 3
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
8.1g
MONOUNSATURATED
9.1g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 7.8:1
Above the ideal 4:1 (7.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.