Hamburger, from fast food, 1 large patty
Common food
Photo: Wikipedia
A classic fast-food hamburger features a single, flame-grilled or fried beef patty nestled in a soft, toasted bun, delivering a savory, umami-rich bite with a satisfyingly juicy and slightly charred texture. Nutritionally, it's a calorie-dense package, packing a significant protein punch (18.43g per 100g) alongside a notable amount of fat and refined carbohydrates, making it a substantial but energy-heavy meal component.
💚 Why it's loved
People love it for the iconic, craveable combination of savory, salty, and umami flavors, often tied to feelings of comfort and nostalgia. Its ultimate versatility allows for endless customization with toppings and sauces to suit any taste.
⚠️ Watch-outs & how to enjoy it better
The combination of refined carbs and fat can lead to rapid blood sugar spikes and subsequent energy crashes, and it's often high in sodium. To counteract this, opt for a lettuce wrap instead of a bun, add fiber-rich toppings like lettuce, tomato, and onion, and pair it with a side salad or fruit instead of fries.
Key benefits
- High-quality protein source for muscle maintenance
- Provides essential nutrients like iron and B12 from beef
- Quick, convenient source of energy and satiety
- Can be a vehicle for vegetables when customized
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'hamburger' likely derives from Hamburg, Germany, where minced beef dishes were popular, but the modern sandwich as we know it was perfected and popularized in the United States in the early 20th century.
Full nutrition (scales with serving)
| Water | 47.0 g |
| Energy | 289 kcal |
| Protein | 18.4 g |
| Total lipid (fat) | 15.6 g |
| Carbohydrate, by difference | 17.1 g |
| Fiber, total dietary | 0.60 g |
| Total Sugars | 2.5 g |
| Calcium, Ca | 57.0 mg |
| Iron, Fe | 2.8 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 148 mg |
| Potassium, K | 241 mg |
| Sodium, Na | 351 mg |
| Zinc, Zn | 3.4 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 23.4 ug |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.20 mg |
| Riboflavin | 0.22 mg |
| Niacin | 4.9 mg |
| Vitamin B-6 | 0.31 mg |
| Folate, total | 46.0 ug |
| Folic acid | 18.0 ug |
| Folate, food | 28.0 ug |
| Folate, DFE | 59.0 ug |
| Choline, total | 53.8 mg |
| Vitamin B-12 | 1.8 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 |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 2.0 ug |
| Vitamin E (alpha-tocopherol) | 0.09 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 3.1 ug |
| Fatty acids, total saturated | 6.1 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 | 0.46 g |
| SFA 16:0 | 3.4 g |
| SFA 18:0 | 1.9 g |
| Fatty acids, total monounsaturated | 6.4 g |
| MUFA 16:1 | 0.46 g |
| MUFA 18:1 | 5.8 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.93 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 55.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is a hamburger a good source of protein?
Yes, a single beef patty is an excellent source of complete, high-quality protein, providing all essential amino acids. However, the overall nutritional balance depends heavily on the bun, toppings, and condiments.
How can I make a hamburger healthier at home?
Use lean ground beef (90/10 or leaner), choose a whole-grain bun or lettuce wrap, load up on fresh vegetable toppings, and use condiments like mustard or salsa instead of sugary sauces.
Why do fast-food hamburgers taste so good?
The appeal is a precise blend of the 'bliss point'—an optimal ratio of salt, sugar, and fat that triggers pleasure centers in the brain, along with the Maillard reaction that creates the savory, browned crust on the patty.