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High in protein, rich in iron and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
254
KCAL / 100G
Carbs
0g
· 0%
Protein
17.4g
· 28%
Fat
20g
· 72%
Fiber
0g
Vitamins
B12
2.4µg · 100% DV
B3
4.8mg · 30% DV
B6
0.36mg · 21% DV
B2
0.17mg · 13% DV
Minerals
Zinc
5mg · 45% DV
Selenium
18µg · 33% DV
Phosphorus
170mg · 24% 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
8.1g
MONOUNSATURATED
9.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
Handle the meat lightly and mix it only enough to shape the patties. Chilling them briefly before cooking and letting the first side form a crust before flipping helps them hold together.
Not for a classic beef hamburger patty. Meat with a suitable fat content can hold its shape on its own; breadcrumbs and egg create more of a meatball-style texture.
A heavy skillet, especially cast iron, gives a reliable browned crust and close control. A grill adds smoky flavor, but flare-ups should be managed to prevent excessive charring.
Very lean beef, overcooking, and pressing the patties while they cook are common causes. Overmixing the ground beef can also make the protein structure tight and rubbery.
No. Pressing pushes moisture and fat out into the pan or grill, which can leave the patty drier. Let it sear undisturbed and flip only when needed.
Yes, but they need more time and gentler heat so the center cooks safely without burning the outside. Thawing in the refrigerator usually gives more even cooking and better browning.
Cooked patties generally keep for 3 to 4 days when refrigerated in a covered container within two hours of cooking. Discard them if they develop an off odor, unusual color, or a slimy surface.
Warm it gently in a covered skillet with a small splash of water or broth. For microwave reheating, cover loosely and heat in short intervals to limit moisture loss.
A salad, grilled vegetables, or a cabbage-based side adds volume and freshness to the meal. Potatoes, whole-grain bread, or a bean salad can make it more substantial, depending on your meal plan.
Pregnant people, young children, older adults, and people with weakened immune systems should avoid undercooked ground beef because of foodborne illness risk. Those advised to limit saturated fat or sodium should also watch portion size and added salt.
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.