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Classic BBQ burger with grilled beef patty, BBQ sauce, bun, cheese, and toppings.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
22g
· 34%
Protein
13g
· 20%
Fat
13g
· 46%
Fiber
1.6g
Vitamins
B12
1.1µg · 46% DV
B3
3.2mg · 20% DV
B2
0.18mg · 14% DV
B5
0.7mg · 14% DV
Minerals
Zinc
3mg · 27% DV
Sodium
420mg · 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.1g
MONOUNSATURATED
4.6g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
Cook the patty over fairly high heat without overcooking or pressing it down repeatedly. Brush BBQ sauce on near the end of cooking, as sugars in the sauce can burn if added too early.
Colour on the outside is not a reliable guide for a ground-meat burger. The safest approach is to use a food thermometer and make sure the centre is thoroughly cooked, with no raw section remaining.
Slaw, rocket, tomatoes, pickles, or roasted vegetables balance the sweet, smoky flavour of BBQ sauce. Adding vegetables can also make the meal more filling and add extra fibre.
BBQ sauces often combine sweet, acidic, and salty ingredients, and the flavour becomes richer when paired with a bun and cheese. Using less sauce or adding a fresh, tangy salad can make it taste more balanced.
Not always, but ready-made and restaurant BBQ burgers may contain more salt and extra ingredients from sauces, cheese, and processed components. Making one at home gives you more control over the patty, sauce, and toppings.
A rich burger with sauce and fat may feel uncomfortable immediately before training. It can work as a post-workout main meal, especially when paired with vegetables and fluids as part of an overall balanced day.
No—weight change depends more on overall eating patterns and portion size than the clock alone. However, a large, sauce-heavy burger late at night can trigger indigestion or reflux in some people.
Refrigerate cooked burgers promptly in a sealed container rather than leaving them at room temperature for long periods. Reheat until hot throughout, and avoid reheating the same leftovers multiple times.
Uncooked patties freeze best when kept separate from the sauce and toppings. Cooked burgers can also be frozen, but buns and salad toppings may become soggy after thawing, so store them separately.
This BBQ burger contains gluten, eggs, and dairy, so it may not be suitable for people allergic to those ingredients. When eating out, also ask about cross-contact from buns, sauces, cheese, and shared grill surfaces.
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.