<Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (November 2015) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (November 2015) (Learn how and when to remove this template message) </Td> </Tr> <P> Ground beef, beef mince, minced beef, and minced meat (not to be confused with the mixture of chopped dried fruit, distilled spirits and spices referred to as "mincemeat"), is a ground meat made of beef that has been finely chopped with a large knife or a meat grinder . It is used in many recipes including hamburgers and spaghetti bolognese . In some parts of the world, meat grinders are called mincers . </P> <P> In many countries, food laws define specific categories of ground beef and what they can contain . For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA - inspected plant . In the U.S., a maximum of 30% fat by weight is allowed in either hamburger or ground beef . The allowable amount in France is 5 to 20% (15% being used by most food chains). In Germany, regular ground beef may contain up to 15% fat while the special "Tatar" for steak tartare may contain less than 5% fat . Both hamburger and ground beef can have added seasoning, phosphate, extenders, or binders added; but no additional water is permitted . Ground beef is often marketed in a range of different fat contents to match the preferences of customers . </P>

The actual hamburger is included in which category of making a hamburger