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High-protein, low-carb grilled ground beef patty
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
247
KCAL / 100G
Carbs
0g
· 0%
Protein
25.8g
· 42%
Fat
15.8g
· 58%
Fiber
0g
Vitamins
B12
2.3µg · 96% DV
B3
5.4mg · 34% DV
B6
0.42mg · 25% DV
B2
0.21mg · 16% DV
Minerals
Zinc
5mg · 45% DV
Selenium
18.5µg · 34% DV
Phosphorus
220mg · 31% 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
6.2g
MONOUNSATURATED
7g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 7.6:1
Above the ideal 4:1 (7.6:1).
Overcooking and very high heat make the patty lose moisture quickly. Cooking it over medium-high heat just until done and letting it rest briefly helps keep it juicier.
A cooked patty generally keeps for 3 to 4 days in the refrigerator. Store it in an airtight container and refrigerate it promptly after cooling.
Yes, both raw and cooked patties can be frozen. Wrapping them tightly and freezing in portions helps preserve texture and makes thawing easier.
Usually yes, because its high protein content can support muscle repair and recovery. Depending on your needs, pairing it with a carbohydrate source may make the meal more balanced after training.
That depends on portion size and your digestion. Larger or fattier servings may feel heavy for some people and can worsen reflux or indigestion close to bedtime.
Lettuce wraps, grilled vegetables, salad, or roasted vegetables work well. They add volume and texture without changing the patty’s protein-focused profile.
It depends on the fat level of the meat, the amount of salt, and what else is added. A simple, minimally processed patty is often a better choice than highly processed burger products with many additives.
Color alone is not a reliable safety guide. With ground meat, proper internal temperature matters more than appearance, so a food thermometer is the best check.
Overmixing the ground meat and pressing the patty down on the grill can make it dense. Overcooking also tightens the proteins and leads to a firmer, drier texture.
People who need to limit saturated fat or sodium should be more cautious, especially with restaurant or pre-seasoned patties. Anyone at higher risk from foodborne illness should also avoid undercooked ground meat.
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.