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High protein, high sodium, processed fast food
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
295
KCAL / 100G
Carbs
21.8g
· 30%
Protein
14.2g
· 19%
Fat
16.7g
· 51%
Fiber
1.4g
Vitamins
B12
1.05µg · 44% DV
B3
3.9mg · 24% DV
Biotin
6µg · 20% DV
B2
0.18mg · 14% DV
Minerals
Selenium
18µg · 33% DV
Zinc
3mg · 27% DV
Sodium
620mg · 27% DV
Phosphorus
190mg · 27% 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
6.1g
MONOUNSATURATED
6.5g
POLYUNSATURATED
2g
Omega 6:3 ratio 37:1
Above the ideal 4:1 (37:1).
The prepared patty, cheese, bun and barbecue sauce can each contribute sodium. People who need to limit sodium may prefer less sauce or cheese, or a homemade patty seasoned more lightly.
Shape the patty gently and avoid pressing it down with a spatula, which pushes out moisture. Cook it over medium-high heat and make sure the center is fully cooked.
Barbecue sauce can burn easily because it often contains sugar. Brush on a thin layer near the end of cooking, or serve it on the side.
A large salad, tomato, onion, pickles and grilled vegetables add volume and variety. Choosing salad or roasted vegetables instead of fries can make the meal feel less heavy.
Its protein can contribute to post-exercise recovery, but the fatty patty, cheese and sauce may feel heavy immediately after training. If you have one after exercise, pair it with water and vegetables and keep the portion appropriate for your needs.
Fatty foods, sauces and large meals can trigger heartburn or reflux in some people. Having it earlier in the evening and remaining upright after eating may help.
The cooked patty can be frozen, but the bun, lettuce and sauce may become soggy or lose texture after thawing. Freeze the patty separately and add fresh toppings when serving.
If refrigerated within two hours of cooking, a cooked burger should generally be eaten within 3 to 4 days. Reheat it until hot throughout, and avoid repeatedly cooling and reheating it.
This food contains gluten, dairy, soy and sesame. Anyone with an allergy to these ingredients or coeliac disease should check the ingredient list and cross-contact warnings carefully.
Protein alone does not make it an ideal everyday food, since processed burgers with cheese and sauce can also be high in sodium and saturated fat. For more frequent meals, choose a homemade version with a leaner patty, plenty of vegetables, a whole-grain bun and a modest amount of sauce.
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.