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Pan-cooked beef hamburger patty with no added oil, high in protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 40%
Fat
17g
· 60%
Fiber
0g
Vitamins
B12
2.3µg · 96% DV
B3
5.4mg · 34% DV
B6
0.4mg · 24% DV
B2
0.2mg · 15% DV
Minerals
Zinc
6mg · 55% DV
Selenium
18µg · 33% 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
6.8g
MONOUNSATURATED
7.4g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
Use a thoroughly preheated pan over medium-high heat and avoid overcooking the patty. Flipping it repeatedly or pressing it with a spatula can squeeze out juices and make it drier.
Pressing forces juices out of the meat and into the pan, which can leave the patty less juicy. Let it sear undisturbed and turn it only when needed.
A non-stick skillet or a well-seasoned cast-iron pan works best, and the pan should be hot before the patty goes in. The patty may initially stick, then release more easily once a browned crust develops.
Ground meat should be cooked more thoroughly than an intact cut of beef because bacteria from the surface can be mixed throughout during grinding. Using a food thermometer is the most reliable way to confirm that the centre is safely cooked.
Yes. Resting it for a few minutes allows the juices to redistribute through the meat, so less liquid runs out when it is cut.
Refrigerate cooked patties in a covered container within two hours of cooking. They are generally best used within three to four days; discard them if they develop an unusual smell or appearance.
Yes, cool them promptly, portion them, and freeze them in airtight packaging. Defrost in the refrigerator rather than at room temperature, and do not refreeze a thawed patty.
A salad, grilled vegetables, a yoghurt-based side, or legumes can complement the patty well. Foods rich in vitamin C, such as peppers, rocket, or a lemon-dressed salad, can also support absorption of iron from meat.
With an intact steak, bacteria are usually limited to the outside surface. In ground beef, grinding can distribute surface bacteria through the mixture, so the middle needs safe cooking too.
Hamburger patties can be a useful source of protein and other nutrients, but red meat is best not used as the only protein source. A varied routine that also includes fish, eggs, legumes, and poultry is a more balanced approach.
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Nutrition data compiled from USDA FoodData Central and scientific sources.