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Hamburger patty made from 130g ground beef, high in protein and iron.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
0g
· 0%
Protein
18.5g
· 29%
Fat
20g
· 71%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
B3
4.2mg · 26% DV
B6
0.35mg · 21% DV
B2
0.22mg · 17% DV
Minerals
Zinc
5mg · 45% DV
Phosphorus
180mg · 26% DV
Selenium
12µg · 22% DV
Iron
2mg · 11% 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
8.2g
MONOUNSATURATED
8.8g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 2.1:1
Below the ideal 4:1 — a good omega balance.
Handle the ground beef gently, preheat the pan or grill well, and avoid pressing the patty repeatedly while it cooks. Letting it rest briefly after cooking also helps keep the juices inside.
Ground beef needs more care than an intact cut because bacteria can be mixed throughout the meat. For children, older adults, pregnant people, and anyone with a weakened immune system, a thoroughly cooked burger is the safer choice.
Patties shrink as they lose moisture and fat during cooking. Making a slight indentation in the center and avoiding excessive heat for too long can help them hold their shape better.
No, a classic burger patty can be made with just ground beef and simple seasoning. Breadcrumbs and egg are more common when you want extra binding or a different texture.
Adding vegetables like lettuce, tomato, onion, or pickles increases variety and bulk. If you use a bun, keeping sauces and extra fatty toppings moderate can make the meal feel less heavy.
Before training, a fatty meal can feel heavy for some people, so timing matters. After training, the protein can fit well into recovery, often alongside an easy-to-digest carbohydrate if desired.
Raw ground beef is perishable and should be kept cold and used promptly. For longer storage, portion it well and freeze it in airtight packaging.
It is generally not recommended because quality can decline and food safety can become a concern. Once thawed, it is better to cook it soon rather than freeze it again.
That depends more on preparation than on the name itself. A plain minimally processed beef patty is very different from a fast-food burger loaded with refined bun, sauces, and fried sides.
People who need to limit saturated fat or sodium should pay attention to portion size, cooking method, and toppings. Undercooked ground beef also deserves extra caution in higher-risk groups because of food safety.
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.