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Thin beef hamburger patty, 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
2.4µg · 100% DV
B3
5.4mg · 34% DV
B6
0.4mg · 24% DV
B2
0.2mg · 15% DV
Minerals
Zinc
5mg · 45% DV
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% 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).
Preheat the pan well and cook the patty quickly in a single layer. Avoid pressing it repeatedly, as this can force out juices and make the meat drier.
Heat causes meat proteins to contract, releasing some water and fat, so the patty becomes smaller. Shaping it slightly wider than the bun and making a shallow dimple in the center can help.
It can be refrozen if it was thawed in the refrigerator and was not left at room temperature for long, although its texture may suffer. For better quality, cook it first and freeze the cooked patties instead.
If refrigerated in a covered container within two hours of cooking, it is generally best eaten within 3 to 4 days. Discard it if it develops an off smell, a sticky surface, or unusual discoloration.
Fat helps keep a patty flavorful and juicy, while very lean ground beef can become firm or dry more easily in a thin shape. Fattier patties also release more cooking fat and may splatter more.
Try it with a salad, roasted vegetables, mushrooms, eggs, or a yogurt-based sauce. Adding vegetables and a whole-grain side can make the meal more varied and increase its fiber content.
Thin patties cook much faster and develop a broad browned surface because more of the meat touches the pan. Thick burgers need slower, more controlled cooking so the center is cooked safely.
It can be part of a post-workout meal because it provides protein. Pairing it with a carbohydrate food such as potatoes, rice, bread, or fruit, plus vegetables, creates a more balanced recovery meal.
Ground beef needs more caution than an intact cut of meat because bacteria from the surface can be mixed throughout during grinding. Cook the center thoroughly rather than leaving it raw or cool and pink.
They can fit into a balanced diet occasionally, but it is sensible to vary protein choices across the week. Including fish, poultry, legumes, and plant proteins supports a more diverse overall diet.
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.