Beef, ground, 85% lean meat / 15% fat, patty, cooked, pan-broiled
Whole food · Beef Products
Photo: Wikipedia
This is a classic, juicy beef patty, pan-broiled to a savory, caramelized crust with a tender, meaty interior. Its nutrition is powerfully simple: a dense source of complete protein and satisfying fat, with virtually no carbohydrates. It's the foundational building block of the iconic hamburger.
Calorie split: 44% protein · 0% carbs · 56% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, umami-rich flavor and the satisfying sizzle and aroma it creates in a hot pan. It's the ultimate versatile comfort food, forming the heart of countless global dishes from classic American burgers to Asian lettuce wraps.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content means it should be enjoyed in moderation, especially by those monitoring heart health. To counteract this, pair it with fiber-rich vegetables (like a large salad or roasted broccoli) and choose leaner (90/10) blends for regular consumption. Always cook to a safe internal temperature of 160°F (71°C).
Key benefits
- Excellent source of high-quality, complete protein for muscle maintenance.
- Provides essential nutrients like iron, zinc, and B12.
- Zero carbohydrates, making it suitable for low-carb and ketogenic diets.
- The fat content contributes to flavor, juiciness, and satiety.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Maillard reaction, which creates the delicious brown crust on a pan-broiled patty, involves over 1,000 different chemical reactions and is responsible for most of the complex, savory flavors in cooked meat.
Full nutrition (USDA data · scales with serving)
| Water | 60.6 g |
| Energy | 232 kcal |
| Energy | 969 kj |
| Protein | 24.6 g |
| Total lipid (fat) | 14.0 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 2.7 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 211 mg |
| Potassium, K | 349 mg |
| Sodium, Na | 79.0 mg |
| Zinc, Zn | 6.2 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 20.3 ug |
| Fluoride, F | 22.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.18 mg |
| Niacin | 5.8 mg |
| Pantothenic acid | 0.73 mg |
| Vitamin B-6 | 0.37 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 81.1 mg |
| Betaine | 7.2 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 | 10.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.13 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) | 1.5 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 | 5.3 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 | 0.37 g |
| SFA 15:0 | 0.06 g |
| SFA 16:0 | 2.9 g |
| SFA 17:0 | 0.14 g |
| SFA 18:0 | 1.6 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 6.0 g |
| MUFA 14:1 | 0.10 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.45 g |
| MUFA 17:1 | 0.12 g |
| MUFA 18:1 | 4.9 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.44 g |
| PUFA 18:2 | 0.33 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.05 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 | 0.04 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 | 0.61 g |
| Fatty acids, total trans-monoenoic | 0.61 g |
| TFA 18:1 t | 0.61 g |
| Cholesterol | 84.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.13 g |
| Threonine | 0.95 g |
| Isoleucine | 1.1 g |
| Leucine | 1.9 g |
| Lysine | 2.0 g |
| Methionine | 0.63 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.96 g |
| Tyrosine | 0.76 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 0.80 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.7 g |
| Glycine | 1.7 g |
| Proline | 1.3 g |
| Serine | 0.98 g |
| Hydroxyproline | 0.36 g |
FAQ
Why does my patty shrink so much when cooking?
Ground beef contains water and fat. When heated, the proteins tighten and squeeze out moisture and rendered fat, causing shrinkage. Using a slightly higher fat content (like 15-20%) and not overworking the meat can help retain juiciness.
Is 85% lean a good ratio for burgers?
Yes, it's a popular 'sweet spot.' The 15% fat provides ample flavor and moisture to prevent a dry patty, while not being overly greasy. For a leaner option, 90/10 is available but requires careful cooking to avoid drying out.
How do I get a good crust without a grill?
Use a heavy skillet (cast iron is ideal) over medium-high heat. Ensure the pan is very hot before adding the patty, press it gently to ensure full contact, and resist the urge to move it until a deep brown crust forms (about 3-4 minutes per side).
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 2.32 kcal/g · 42% 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.