Beef, ground, 95% lean meat / 5% fat, patty, cooked, broiled
Whole food · Beef Products
Photo: Wikipedia
This is a lean, broiled beef patty, a staple of American grill culture. It offers a firm, meaty texture with a savory, umami-rich flavor, but with significantly less grease than traditional patties. Nutritionally, it's a powerhouse of high-quality protein with minimal fat and zero carbohydrates.
💚 Why it's loved
People love it for its satisfying, savory flavor that forms the backbone of the classic hamburger. Its simplicity makes it incredibly versatile, serving as a blank canvas for countless seasonings and toppings.
⚠️ Watch-outs & how to enjoy it better
The very lean composition can result in a drier, less juicy patty if overcooked, which some find less flavorful. To counteract this, avoid pressing the patty while cooking, use a meat thermometer to prevent overcooking, and consider adding moisture through toppings like sautéed onions, tomatoes, or a sauce.
Key benefits
- Excellent source of complete, high-quality protein
- Very low in carbohydrates, suitable for keto and low-carb diets
- Good source of bioavailable iron and zinc
- Provides B vitamins like B12 and niacin
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'hamburger' likely derives from the German city of Hamburg, where minced beef (Hamburg steak) was a popular dish among sailors in the 19th century.
Full nutrition (scales with serving)
| Water | 65.8 g |
| Energy | 174 kcal |
| Energy | 726 kj |
| Protein | 26.3 g |
| Total lipid (fat) | 6.8 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 2.8 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 206 mg |
| Potassium, K | 347 mg |
| Sodium, Na | 65.0 mg |
| Zinc, Zn | 6.4 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 21.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.18 mg |
| Niacin | 5.9 mg |
| Pantothenic acid | 0.66 mg |
| Vitamin B-6 | 0.41 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 85.4 mg |
| Betaine | 7.4 mg |
| Vitamin B-12 | 2.5 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) | 1.3 ug |
| Fatty acids, total saturated | 3.0 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 | 0.17 g |
| SFA 15:0 | 0.03 g |
| SFA 16:0 | 1.5 g |
| SFA 17:0 | 0.08 g |
| SFA 18:0 | 1.1 g |
| SFA 20:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.7 g |
| MUFA 14:1 | 0.03 g |
| MUFA 16:1 | 0.20 g |
| MUFA 17:1 | 0.06 g |
| MUFA 18:1 | 2.6 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.33 g |
| PUFA 18:2 | 0.23 g |
| PUFA 18:3 | 0.05 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 | 0.04 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 | 0.17 g |
| Fatty acids, total trans-monoenoic | 0.17 g |
| TFA 18:1 t | 0.17 g |
| Cholesterol | 88.0 mg |
| Tryptophan | 0.13 g |
| Threonine | 1.0 g |
| Isoleucine | 1.2 g |
| Leucine | 2.0 g |
| Lysine | 2.2 g |
| Methionine | 0.68 g |
| Cystine | 0.27 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.81 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.85 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.4 g |
| Glutamic acid | 3.9 g |
| Glycine | 1.8 g |
| Proline | 1.3 g |
| Serine | 1.1 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
How do I keep a 95% lean patty from drying out?
Cook it quickly over high heat (grill or broil) and to a medium internal temperature (160°F/71°C), not well-done. Avoid pressing down on it with a spatula, which squeezes out juices. Mixing in a tablespoon of water or broth per pound of meat before forming patties can also help.
Is this healthier than regular ground beef?
It's significantly lower in total and saturated fat, making it a leaner protein choice. However, the cooking method (broiling) allows fat to drip away, further reducing fat content compared to frying.
What's the best way to season it?
Salt and pepper are classics. For extra flavor without adding carbs, try garlic powder, onion powder, smoked paprika, or a dash of Worcestershire sauce mixed into the meat before forming patties.