One cooked quarter-pound Angus patty has about 300 calories, ~29 g protein, and ~7–8 g saturated fat, depending on leanness.
Calories
Protein
Sat Fat
Slider (2 Oz Cooked)
- ~150 kcal
- ~15 g protein
- ~4 g sat fat
Light Bite
Quarter-Pound (4 Oz Cooked)
- ~300 kcal
- ~29 g protein
- ~7–8 g sat fat
Standard
Pub Size (6 Oz Cooked)
- ~460 kcal
- ~44 g protein
- ~11–12 g sat fat
Hearty
Angus patties deliver dense protein with a tidy ingredient list: beef, plus salt and pepper if you season at home. The exact numbers swing with three levers—patty size, lean-to-fat ratio, and moisture loss on the grill or pan. Below, you’ll see how those levers change calories, protein, and fats so you can build a burger that fits your day.
Nutrition Facts For Angus Burger Patties: What To Know
Most store patties and butcher blends track the same core data as standard ground beef. A cooked 80% lean quarter-pound lands around 300 calories with nearly 29 grams of protein and about 7–8 grams of saturated fat based on USDA references. Bump the size or drop the leanness, and totals climb. Go leaner, and calories fall while protein stays strong.
How Size Changes The Numbers
Size is the easiest knob to turn. Many home cooks portion patties by cooked weight. A small slider hits different goals than a pub-style stack. Use the table below to match your plate to your plan.
Typical Cooked Patty Nutrition By Size (80% Lean Reference)
| Cooked Size | Calories | Protein |
|---|---|---|
| 2 oz slider | ~150 kcal | ~15 g |
| 4 oz quarter-pound | ~300 kcal | ~29 g |
| 6 oz pub size | ~460 kcal | ~44 g |
These estimates come from cooked 80% lean patties using USDA data per 100 g and scaling by weight. Drip loss and sear method can move the needle a bit, so treat them as tight ranges, not single points.
What “Angus” Means For Nutrition
“Angus” signals breed, not a special macro profile. A black-label sticker doesn’t add carbs or reduce fat on its own. The nutrition readout follows the grind. An Angus blend at 90% lean behaves like any 90% lean patty once it hits the heat.
Lean-To-Fat Ratio: Where The Big Swings Happen
Leanness is the best predictor of calories and saturated fat per bite. A 90% lean cooked patty trims energy while keeping protein strong; an 80% lean patty eats richer and carries more saturated fat per ounce.
Ingredient List And Add-Ins
Patties made from ground beef need only salt and pepper. Packaged options sometimes include binders or flavor add-ins. If you’re tracking sodium closely, scan the label. Plain ground beef is naturally low in sodium; the number rises with seasoned blends and cheese-stuffed versions.
Protein Quality And Micronutrients
Beef supplies complete protein with all essential amino acids. A standard cooked patty also brings iron, zinc, selenium, and B12. If you’re pairing with plant sides, you’ll round out potassium and fiber on the same plate. For a deep dive into macro and micronutrients from lab data, see the USDA-based nutrition profile.
Cooking Method, Moisture Loss, And Fat Drip
Grilling and broiling let fat drip away; pan-searing keeps more juices in the skillet. Either way, the center must reach 160°F for safety per the USDA. That target helps knock out pathogens in ground beef, where surface bacteria can be mixed through the grind. Confirm doneness with a thermometer and let the patty rest a few minutes to finish carryover heating.
If you prefer a looser, juice-forward texture, avoid pressing the patty. A light touch preserves moisture and keeps the crumb tender. Toasted buns and sturdy toppings handle a drip without falling apart, so you don’t need to overcook to avoid mess.
Building A Balanced Burger Plate
Pick the patty size that fits your day, then layer smart sides. A quarter-pound with a big salad or grilled vegetables lands well for many eaters. Cheese adds flavor and calcium but also extra saturated fat; avocado or a yogurt-based sauce brings creaminess with more unsaturated fats.
Saturated Fat And Daily Targets
One cooked quarter-pound at 80% lean often carries ~7–8 grams of saturated fat. Many health groups suggest a modest cap for saturated fat intake across the day to support heart health. The American Heart Association guidance sets a low threshold as a share of total calories, so portion size and leanness matter when you plan the rest of the meal.
Shopping Tips For Angus Patties
Check the grind on the label. You’ll see 90/10, 85/15, or 80/20 most often. Choose the one that matches your goals. If you want fewer calories per ounce, pick a leaner grind. If taste and juiciness top the list, a richer grind works well, and you can size down the patty.
Look for consistent thickness to help even cooking. If forming at home, weigh a few patties so you learn what 4 oz cooked looks like in your kitchen. That habit makes menu math fast and keeps portions steady week to week.
Kitchen Safety And Doneness
Ground beef needs a center temp of 160°F. Color isn’t reliable; some patties brown before they’re ready. Keep raw beef on a separate board, wash hands and tools, and chill leftovers quickly. A digital thermometer removes guesswork and protects your guests during cookouts.
Make The Numbers Work For You
Here’s a simple way to set expectations. Start with an 80% lean quarter-pound cooked patty at ~300 calories. Add a standard bun (120–150 calories), a slice of cheddar (~110 calories), and sauces (20–60 calories), and the sandwich lands in the 550–620 calorie range. Swap to 90% lean, skip cheese, and pile on lettuce, tomato, onion, and pickles for a lighter build that still hits the spot.
Comparing Leanness: Same Size, Different Impact
For a clear view, match patties by cooked weight. Below, all three columns assume a 4 oz cooked patty. Figures are rounded, based on USDA entries for cooked patties. Your pan or grill may vary a little with drip and sear.
Per 4 Oz Cooked Patty (Approximate)
| Grind | Calories | Saturated Fat |
|---|---|---|
| 90% lean / 10% fat | ~240–260 kcal | ~4–5 g |
| 85% lean / 15% fat | ~270–290 kcal | ~5–6 g |
| 80% lean / 20% fat | ~300–320 kcal | ~7–8 g |
Numbers draw on USDA-derived datasets for cooked patties and scale to 4 oz portions. When comparing labels at the store, match cooked weight or raw weight like for like and check whether the panel lists data for raw or cooked portions.
Flavor Moves That Don’t Break Your Plan
Season the surface, not the mix, for a loose bite. A dash of coarse salt and cracked pepper just before the patty hits the heat brings a clean crust. Smoked paprika, garlic powder, or onion powder add depth without changing macros in a meaningful way. If you want more richness, brush a teaspoon of oil on the grates and you’re set.
Buns, Toppings, And Simple Swaps
Pick the bun that suits the moment. A standard roll adds about 120–150 calories. Brioche runs higher; a thin bun trims 30–50 calories. Load the top with tomato, onion, pickles, and shredded lettuce for texture. Swap bacon for a grilled mushroom cap to keep smoky notes while holding saturated fat in check. A yogurt-based sauce with mustard and herbs punches above its weight on taste.
Meal Prep And Freezer Notes
Form, stack with parchment, and freeze flat. Thaw overnight in the fridge and cook to 160°F. Pre-cooked patties reheat well in a covered skillet with a splash of water for steam. Hold sauces and delicate greens until serving so textures stay fresh.
FAQ-Style Clarifications Without The FAQ Block
Do Seasonings Change The Macros?
Salt and dry spices move sodium and micronutrients a bit, not calories or protein. Sugar-heavy sauces and cheese change the totals fast, so portion those with intent.
Does Angus Mean More Protein?
No. Protein per ounce tracks with water loss and leanness, not the breed name on the box. A lean 90/10 patty—Angus or not—delivers similar protein for the same cooked weight.
What About Food Safety?
Always aim for a 160°F center temp to keep burgers safe to serve. That’s the benchmark in the USDA chart, and it’s easy to verify with a quick thermometer check during the final minute of cooking.
Quick Assembly Templates
Classic Build (Balanced)
4 oz cooked patty, sesame bun, lettuce, tomato, onion, dill pickles, ketchup-mustard mix. Solid texture, bright acid, and a clean beef note.
Lean & Loaded
4 oz cooked 90/10 patty, thin bun, double veggies, yogurt-herb spread. Similar protein, fewer calories, plenty of crunch.
Pub-Style Treat
6 oz cooked 80/20 patty, brioche bun, cheddar, caramelized onions. Big flavor, higher calories—pair with a crisp side salad.
Source Notes And How We Estimated
Baseline nutrition comes from USDA-derived entries for cooked ground-beef patties. We scaled by cooked weight to show real-world portions. Safe cooking temperature follows federal guidance for ground meats. For a refresher on saturated fat planning, review the AHA saturated fat page. For the 160°F target, see the USDA’s safe internal temperature chart.
Bottom Line For Burger Night
Pick your grind and portion first. A 4 oz cooked patty gives you ~29 grams of protein, a tidy calorie range, and room for toppings. Choose 90/10 for a lighter build or 80/20 for richer flavor, keep the center at 160°F, and plate it with fresh sides. That’s a simple plan that works on busy weeknights and backyard hangs alike.