Beef, ground, patties, frozen, cooked, broiled
Whole food · Beef Products
Photo: Wikipedia
A pre-formed, frozen beef patty cooked by broiling, delivering a classic charred crust and juicy, savory interior. It's a protein-dense, zero-carb staple with a robust beef flavor and a satisfying, meaty texture. Nutritionally, it's a powerhouse of complete protein and iron, with all its calories coming from protein and fat.
Calorie split: 32% protein · 0% carbs · 68% fat
↓ Full nutrition💚 Why it's loved
People love it for the deep, savory umami flavor and the satisfying crust from broiling, which locks in juices. It's the ultimate versatile base for countless meals, from classic burgers to crumbled taco filling.
⚠️ Watch-outs & how to enjoy it better
Being a high-fat red meat, it can be high in saturated fat and calories; those monitoring intake should practice portion control. To balance the meal, pair it with a large portion of non-starchy vegetables (like broccoli or a salad) to add fiber and volume without significant carbs. Choose leaner ground beef (90/10) if fat content is a concern.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in heme iron, which is highly absorbable.
- Zero carbohydrates, making it suitable for ketogenic diets.
- Provides essential B vitamins like B12 and niacin.
- Convenient, pre-portioned source of high-quality animal protein.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Maillard reaction, which creates the browned, flavorful crust on a broiled patty, requires temperatures above 280°F (140°C) and involves over 1,000 different chemical reactions.
Full nutrition (USDA data · scales with serving)
| Water | 53.9 g |
| Energy | 295 kcal |
| Energy | 1236 kj |
| Protein | 23.1 g |
| Total lipid (fat) | 21.8 g |
| Ash | 0.90 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 174 mg |
| Potassium, K | 305 mg |
| Sodium, Na | 77.0 mg |
| Zinc, Zn | 4.8 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 21.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.18 mg |
| Niacin | 5.3 mg |
| Pantothenic acid | 0.55 mg |
| Vitamin B-6 | 0.43 mg |
| Folate, total | 21.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 21.0 ug |
| Folate, DFE | 21.0 ug |
| Choline, total | 74.6 mg |
| Vitamin B-12 | 2.6 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.00 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 8.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 ug |
| Vitamin K (phylloquinone) | 2.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.8 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 | 0.00 g |
| SFA 14:0 | 0.69 g |
| SFA 15:0 | 0.11 g |
| SFA 16:0 | 4.9 g |
| SFA 17:0 | 0.26 g |
| SFA 18:0 | 2.8 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 9.4 g |
| MUFA 14:1 | 0.18 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.69 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 8.5 g |
| MUFA 18:1 c | 7.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.66 g |
| PUFA 18:2 | 0.59 g |
| PUFA 18:2 n-6 c,c | 0.34 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:3 n-6 c,c,c | 0.00 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 | 0.00 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 |
| TFA 18:1 t | 1.2 g |
| TFA 18:2 t,t | 0.26 g |
| Cholesterol | 84.0 mg |
Amino acid profile (per 100g)
Estimated from Beef, variety meats and by-products, mechanically separated beef, raw — USDA does not publish this profile for Beef.
| Tryptophan | 0.17 g |
| Threonine | 0.47 g |
| Isoleucine | 0.58 g |
| Leucine | 1.2 g |
| Lysine | 1.2 g |
| Methionine | 0.43 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.64 g |
| Tyrosine | 0.38 g |
| Valine | 0.92 g |
| Arginine | 1.2 g |
| Histidine | 0.44 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.1 g |
| Glycine | 1.2 g |
| Proline | 0.92 g |
| Serine | 0.57 g |
FAQ
How is broiling different from pan-frying for a frozen patty?
Broiling uses intense, direct overhead heat, which can create a better sear and crust while allowing excess fat to drip away. Pan-frying cooks in its own fat, often resulting in a richer flavor but higher fat retention.
Is the nutritional info for raw or cooked weight?
The provided data (295 kcal, 23g protein per 100g) is for the cooked, broiled product. Cooking causes water loss, concentrating nutrients and calories compared to the raw, frozen state.
Can I refreeze a cooked patty after thawing?
It's safe to refreeze cooked ground beef if it was thawed in the refrigerator and hasn't been left out at room temperature. However, quality may degrade slightly in texture.
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 2.95 kcal/g · 31% 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: 0.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.