Beef, ground, 95% lean meat / 5% fat, patty, cooked, pan-broiled
Whole food · Beef Products
Photo: Wikipedia
This is a lean, pan-broiled beef patty, the quintessential burger foundation. It delivers a robust, savory beef flavor with a firm, juicy texture that's less greasy than higher-fat blends. Its standout nutritional feature is its exceptional protein density, packing over 25 grams per 100 grams with virtually no carbohydrates.
💚 Why it's loved
People adore it for its pure, beefy flavor that serves as a blank canvas for seasonings and toppings. Its leanness makes it a versatile staple for quick weeknight burgers, meatballs, or stir-fries.
⚠️ Watch-outs & how to enjoy it better
The low fat content can lead to a drier, tougher patty if overcooked, which some find less flavorful than 80/20 blends. To counteract this, cook quickly over high heat or to medium doneness, and consider adding moisture with diced onions or a splash of broth to the mix. It's also a common allergen for those with red meat sensitivities.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Very low in carbohydrates, suitable for low-carb diets
- Rich in bioavailable iron and zinc
- Provides B vitamins, especially B12
- High protein content promotes satiety
🍽️ 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 being brought to the United States.
Full nutrition (scales with serving)
| Water | 66.9 g |
| Energy | 164 kcal |
| Energy | 685 kj |
| Protein | 25.8 g |
| Total lipid (fat) | 5.9 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 2.9 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 222 mg |
| Potassium, K | 376 mg |
| Sodium, Na | 71.0 mg |
| Zinc, Zn | 6.5 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 21.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.18 mg |
| Niacin | 6.3 mg |
| Pantothenic acid | 0.65 mg |
| Vitamin B-6 | 0.39 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 83.8 mg |
| Betaine | 7.3 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) | 1.2 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 2.6 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 | 1.4 g |
| SFA 17:0 | 0.07 g |
| SFA 18:0 | 0.89 g |
| SFA 20:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.4 g |
| MUFA 14:1 | 0.04 g |
| MUFA 16:1 | 0.21 g |
| MUFA 17:1 | 0.05 g |
| MUFA 18:1 | 2.4 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.28 g |
| PUFA 18:2 | 0.19 g |
| PUFA 18:3 | 0.01 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 | 0.18 g |
| Fatty acids, total trans-monoenoic | 0.18 g |
| TFA 18:1 t | 0.18 g |
| Cholesterol | 84.0 mg |
| Tryptophan | 0.13 g |
| Threonine | 1.0 g |
| Isoleucine | 1.1 g |
| Leucine | 2.0 g |
| Lysine | 2.1 g |
| Methionine | 0.66 g |
| Cystine | 0.27 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.79 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.84 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.9 g |
| Glycine | 1.8 g |
| Proline | 1.3 g |
| Serine | 1.0 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?
Avoid overcooking; use a meat thermometer (160°F for safety). Mix in a tablespoon of water or broth per patty, or add finely diced mushrooms or onions for moisture. Sear on high heat for a crust, then finish quickly.
Is this healthier than regular ground beef?
It's significantly lower in total fat and calories, making it a leaner protein choice. However, it has less of the flavorful fat that keeps meat juicy. The 'healthier' option depends on your dietary goals for fat and calorie intake.
Can I use this for meatballs or meatloaf?
Yes, but you'll need to add binders and moisture (like eggs, breadcrumbs, and milk or broth) to compensate for the low fat, which would otherwise make the final product dense and crumbly.