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Grilled patty, barbecue sauce, burger bun, cheese, vegetables
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
23g
· 36%
Protein
13.5g
· 21%
Fat
12.5g
· 43%
Fiber
1.8g
Vitamins
B12
0.8µg · 33% DV
B3
2.8mg · 18% DV
B2
0.18mg · 14% DV
B1
0.13mg · 11% DV
Minerals
Sodium
430mg · 19% DV
Zinc
2mg · 18% DV
Selenium
10µg · 18% DV
Phosphorus
120mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.2g
MONOUNSATURATED
4.8g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 5.6:1
Above the ideal 4:1 (5.6:1).
Follow the pack instructions and cook it until the centre is thoroughly hot; raw or frozen burgers should not remain cold or pink in the middle. Avoid pressing the burger down repeatedly, as this can squeeze out moisture.
If the package allows it, it can be cooked from frozen, usually at a moderate heat for a longer time. If thawing first, thaw it in the refrigerator rather than on the kitchen counter.
Cool and refrigerate it in a covered container within two hours, then generally eat it within three to four days. Reheat until piping hot throughout, and avoid cooling and reheating the same burger repeatedly.
An unopened product can be frozen if the label permits and its use-by date is still appropriate; cooked burgers can also be frozen in an airtight container. Rather than refreezing thawed raw burgers, it is safer to cook them first.
A cabbage slaw, leafy salad, tomato, onion, grilled vegetables or a vegetable-rich side can make the meal more balanced and filling. Fries and extra sauce are tasty additions, but can quickly make the meal more energy- and salt-dense.
Barbecue-style burgers typically have a smokier, sweeter or more heavily seasoned flavour from sauce and spices. Ingredients and salt content vary widely by brand, so comparing labels is more useful than relying on the product name.
Not necessarily: barbecue sauces and sweet marinades can brown very quickly. Still, scrape away heavily charred black areas and avoid prolonged cooking over extremely high heat.
A rich, saucy burger may feel heavy or trigger reflux if eaten close to exercise. A smaller serving may work better, or you can save it for after training if you are prone to digestive discomfort.
These allergens may be present in the bun, burger binder, sauce or cheese-based ingredients and can trigger an allergic reaction. Check the ingredient list every time, since recipes can change.
Processed burgers can be convenient, but they do not need to be a daily staple. If you eat them often, add vegetables, use sauce sparingly and include less processed protein foods in other meals for balance.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.