Patty
Also known as: patties
Patty is a generic term for a shaped meat or analog preparation; severity depends on the underlying meat (e.g., processed/cured patties trigger sodium nitrite concerns; plain ground beef does not). Because it is an umbrella category rather than a specific ingredient, it cannot be assigned a definitive tier.
What it is
A formed unit of ground meat (or plant-based analog) shaped into a flat round disc, typically cooked as a hamburger or breakfast sausage.
A composite/finished food, not a single ingredient; the umbrella term for shaped ground-meat preparations.
What regulators actually say
"Hamburger shall consist of chopped fresh and/or frozen beef with or without the addition of beef fat as such and/or seasoning... shall not contain more than 30 percent fat, and shall not contain added water, phosphates, binders, or extenders."
Regulatory status
United States — FDA
Meat patties regulated by USDA-FSIS, not FDA, under 9 CFR 319.15 (meat products with binders/extenders).
European Union — EFSA
No specific additive designation; finished food product.
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