Beef, ground, 85% lean meat / 15% fat, patty, cooked, broiled
Whole food · Beef Products
Photo: Wikipedia
This is a classic, juicy beef patty cooked by broiling, delivering a deep, savory umami flavor with a satisfyingly firm yet tender texture. Its nutrition profile is defined by high-quality protein and a significant dose of healthy fats, making it a cornerstone of many hearty meals. With zero carbs, it's a purely protein-and-fat focused food.
Calorie split: 43% protein · 0% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People adore the rich, beefy savoriness and the satisfying char from broiling, which creates a flavorful crust. Its versatility is legendary—it's the essential component of the iconic hamburger, yet simple enough to stand alone as a protein-packed meal.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content means it should be consumed in moderation, especially by those monitoring heart health. To balance, pair it with fiber-rich vegetables like a side salad or roasted broccoli, and consider draining excess fat after cooking. Choosing leaner blends (e.g., 90/10) for frequent meals is also a practical tip.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Rich in bioavailable iron, crucial for oxygen transport in the blood.
- Provides essential B vitamins, especially B12, for nerve function and energy.
- Contains zinc, which supports a healthy immune system.
- A zero-carbohydrate food, suitable for ketogenic and low-carb diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'hamburger' likely derives from Hamburg, Germany, where a similar style of minced beef steak was popular before immigrants brought the concept to the United States.
Full nutrition (USDA data · scales with serving)
| Water | 58.0 g |
| Energy | 250 kcal |
| Energy | 1045 kj |
| Protein | 25.9 g |
| Total lipid (fat) | 15.4 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 2.6 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 198 mg |
| Potassium, K | 318 mg |
| Sodium, Na | 72.0 mg |
| Zinc, Zn | 6.3 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 21.5 ug |
| Fluoride, F | 22.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.18 mg |
| Niacin | 5.4 mg |
| Pantothenic acid | 0.66 mg |
| Vitamin B-6 | 0.38 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 82.4 mg |
| Betaine | 8.5 mg |
| Vitamin B-12 | 2.6 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) | 1.2 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.9 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 | 0.43 g |
| SFA 15:0 | 0.07 g |
| SFA 16:0 | 3.3 g |
| SFA 17:0 | 0.16 g |
| SFA 18:0 | 1.9 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 6.7 g |
| MUFA 14:1 | 0.12 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.54 g |
| MUFA 17:1 | 0.14 g |
| MUFA 18:1 | 5.8 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.48 g |
| PUFA 18:2 | 0.36 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 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.57 g |
| Fatty acids, total trans-monoenoic | 0.57 g |
| TFA 18:1 t | 0.57 g |
| Cholesterol | 88.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.72 g |
| Isoleucine | 0.82 g |
| Leucine | 1.4 g |
| Lysine | 1.5 g |
| Methionine | 0.48 g |
| Cystine | 0.19 g |
| Phenylalanine | 0.72 g |
| Tyrosine | 0.57 g |
| Valine | 0.91 g |
| Arginine | 1.2 g |
| Histidine | 0.60 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 2.8 g |
| Glycine | 1.3 g |
| Proline | 0.95 g |
| Serine | 0.74 g |
| Hydroxyproline | 0.38 g |
FAQ
Why does my broiled patty shrink so much?
The shrinkage is primarily due to the loss of water and rendering of fat during cooking. A leaner blend (e.g., 90/10) will shrink less than a fattier one (e.g., 85/15).
Is broiling healthier than pan-frying?
Broiling allows excess fat to drip away from the patty, potentially resulting in a lower final fat content compared to pan-frying where the patty cooks in its own rendered fat.
How can I tell when a broiled patty is done without overcooking?
Use an instant-read thermometer inserted into the thickest part. For a medium doneness, aim for an internal temperature of 160°F (71°C). The patty will continue to cook slightly after removal from heat.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.50 kcal/g · 41% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.