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High in protein and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Grilled beef patty (113 g) has 283 calories. That works out to 250 calories per 100 g. It contains 0 g of carbs, 29.3 g of protein, 17.6 g of fat and 0 g of fiber. Its 2.8 µg of B12 covers 118% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
A grilled beef patty is made by shaping seasoned ground beef into a thick round or oval and cooking it over a grill. It is a familiar way to prepare beef in Turkey, where recipes vary from home to home and from one kebab shop to another.
The outside develops a browned, smoky crust while the centre stays tender and juicy. In Turkey it is often served with grilled peppers and tomatoes, salad, rice or piyaz, a bean salad; it can also be tucked into bread. For English-speaking diners elsewhere, it works just as well with a simple salad or vegetables. It is rich in protein and vitamin B12; leaner mince makes a lighter meal.
Selected: 100 g
250
KCAL / 100G
Carbs
0g
· 0% DV
Protein
25.9g
· 52% DV
Fat
15.6g
· 20% 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 42% · Fat 58%
Vitamins
B12
2.5µg · 104% DV
B3
5.2mg · 33% DV
B6
0.32mg · 19% DV
B2
0.18mg · 14% DV
Minerals
Zinc
6mg · 55% DV
Selenium
25µg · 45% DV
Phosphorus
205mg · 29% DV
Iron
3mg · 17% DV
High
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 250 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.
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
6.1g
MONOUNSATURATED
7g
POLYUNSATURATED
0.55g
Omega 6:3 ratio 5.4:1
Above the ideal 4:1 (5.4:1).
Grill a grilled beef patty over a preheated, clean grate, turning it as needed until the centre reaches 160°F (71°C). Shape the patty gently and avoid pressing it with a spatula, which squeezes out juices.
A grilled beef patty should reach 160°F (71°C) in the centre for food safety. Ground beef needs to be cooked through because bacteria can be mixed throughout the meat, not just left on its surface.
A grilled beef patty shrinks as heat renders fat and drives moisture out of the meat. Make the patty slightly wider than the bun and press a shallow dimple into its centre before grilling to help it keep a more even shape.
To stop a grilled beef patty sticking, preheat and clean the grate, then oil the grate lightly or brush the patty with a little oil. Let the first side sear before trying to turn it; a stuck patty often releases once its surface has browned.
Flip a grilled beef patty when its first side has browned and releases from the grate easily. Turning it once is a simple approach, but flipping more often can also cook it evenly; use a thermometer rather than judging doneness by the number of turns.
No, pressing a grilled beef patty with a spatula does not make it cook faster in a useful way. It forces juices and melted fat onto the grill, which can leave the patty drier and cause flare-ups.
Season a grilled beef patty just before it goes on the grill, especially if using salt. Salting ground beef well in advance can make its texture firmer and more sausage-like; handle the meat gently when shaping it.
Yes, you can grill a frozen beef patty, but it cooks less evenly and takes longer than a thawed one. Use moderate heat so the outside does not burn before the centre is safe, and confirm the centre reaches 160°F (71°C).
Yes, let a grilled beef patty rest briefly after cooking so its juices settle before you bite into it. Set it on a clean plate rather than returning it to a dish that held raw meat.
A cooked grilled beef patty keeps for 3–4 days in a covered container in the refrigerator. Refrigerate it within two hours of cooking, and reheat it thoroughly before serving.
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Nutrition data compiled from USDA FoodData Central and scientific sources.