Beef, ground, 75% lean meat / 25% fat, patty, cooked, broiled
Whole food · Beef Products
Photo: Wikipedia
This is a classic, juicy beef patty made from a 75/25 lean-to-fat blend, broiled to a savory, slightly charred perfection. It delivers a robust, meaty flavor with a tender, moist texture thanks to the rendered fat. Nutritionally, it's a powerhouse of high-quality protein with zero carbohydrates.
💚 Why it's loved
People love it for its deep, umami-rich flavor and satisfying, hearty texture that forms the iconic centerpiece of the hamburger. Its simplicity makes it incredibly versatile, easily seasoned and adapted to countless global cuisines.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content may be a concern for heart health if consumed excessively. To mitigate, pair it with fiber-rich vegetables like a large salad or steamed broccoli, and practice portion control by enjoying a single patty as part of a balanced meal.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential minerals like iron, zinc, and B12.
- Zero carbohydrates, suitable for ketogenic and low-carb diets.
- Fat content enhances satiety and nutrient absorption.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'hamburger' likely originates from Hamburg, Germany, where a similar minced beef dish was popular before German immigrants brought it to the United States in the 19th century.
Full nutrition (scales with serving)
| Water | 55.3 g |
| Energy | 279 kcal |
| Energy | 1169 kj |
| Protein | 25.6 g |
| Total lipid (fat) | 18.9 g |
| Ash | 0.98 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 30.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 189 mg |
| Potassium, K | 289 mg |
| Sodium, Na | 78.0 mg |
| Zinc, Zn | 6.2 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 21.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.18 mg |
| Niacin | 4.8 mg |
| Pantothenic acid | 0.66 mg |
| Vitamin B-6 | 0.35 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 79.3 mg |
| Betaine | 9.5 mg |
| Vitamin B-12 | 2.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 9.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.12 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 2.0 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.2 ug |
| Fatty acids, total saturated | 7.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.55 g |
| SFA 15:0 | 0.09 g |
| SFA 16:0 | 4.1 g |
| SFA 17:0 | 0.21 g |
| SFA 18:0 | 2.1 g |
| SFA 20:0 | 0.01 g |
| Fatty acids, total monounsaturated | 8.6 g |
| MUFA 14:1 | 0.16 g |
| MUFA 16:1 | 0.70 g |
| MUFA 17:1 | 0.18 g |
| MUFA 18:1 | 7.3 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.52 g |
| PUFA 18:2 | 0.41 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.97 g |
| Fatty acids, total trans-monoenoic | 0.97 g |
| TFA 18:1 t | 0.97 g |
| Cholesterol | 88.0 mg |
| Tryptophan | 0.13 g |
| Threonine | 0.99 g |
| Isoleucine | 1.1 g |
| Leucine | 2.0 g |
| Lysine | 2.1 g |
| Methionine | 0.66 g |
| Cystine | 0.26 g |
| Phenylalanine | 1.00 g |
| Tyrosine | 0.79 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.83 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.8 g |
| Glycine | 1.7 g |
| Proline | 1.3 g |
| Serine | 1.0 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Why does a 75/25 patty shrink so much when cooked?
The 25% fat content renders and drips away during broiling, causing significant shrinkage. Starting with a larger, thicker patty helps maintain a substantial size after cooking.
Is broiling better than pan-frying for this patty?
Broiling allows excess fat to drip away, resulting in a leaner final product. Pan-frying retains more fat in the patty, which can enhance flavor and moisture but increases calorie and fat content.
How can I keep the patty juicy without adding breadcrumbs or fillers?
Avoid overworking the meat when forming the patty, which makes it tough. Create a small indent in the center before cooking to prevent it from puffing up, and cook to the desired doneness without pressing down on it.