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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Beef Cheddar Hamburger (180 g) has 454 calories. That works out to 252 calories per 100 g. It contains 36.2 g of carbs, 25.6 g of protein, 23.8 g of fat and 2 g of fiber. Its 2.3 µg of B12 covers 94% of the Daily Value. Its glycemic index is 57 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 180 g
454
KCAL / 180G
Carbs
36.2g
· 13% DV
Protein
25.6g
· 51% DV
Fat
23.8g
· 31% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 31% · Protein 22% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 454 kcal | |
| Total fat | 23.8 g | 31% |
| Saturated fat | 9.36 g | 47% |
| Trans fat | 0.76 g | |
| Sodium | 925 mg | 40% |
| Total carbohydrate | 36.2 g | 13% |
| Fiber | 2 g | 7% |
| Protein | 25.6 g | 51% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 454 kcal |
| ½ piece (half) | 90 g | 227 kcal |
| 100 g | 100 g | 252 kcal |
| 1 piece (small) | 120 g | 302 kcal |
| 1 piece (large) | 250 g | 630 kcal |
| 1 piece (jumbo) | 320 g | 806 kcal |
| 2 piece (double) | 360 g | 907 kcal |
Calculated from 252 calories per 100 g.
A Beef Cheddar Hamburger usually has a beef patty, cheddar cheese, and a burger bun. Lettuce, tomato, pickles, onion, and sauces are common additions, but the toppings vary by restaurant and recipe.
Shape ground beef into a patty and cook it in a hot pan or on a grill. Add cheddar near the end so it melts, then assemble the Beef Cheddar Hamburger with a bun and your preferred toppings.
A Beef Cheddar Hamburger patty shrinks as heat makes its fat and moisture contract and escape. Use beef with some fat, shape the patty slightly wider than the bun, and avoid pressing it down while it cooks.
Mild or medium cheddar melts readily on a Beef Cheddar Hamburger and has a familiar, creamy flavor. A sharper aged cheddar brings a stronger taste but may melt less smoothly, so add it over the hot patty and cover briefly.
Add cheddar to a Beef Cheddar Hamburger near the end of cooking, once the patty is almost done. Covering the pan briefly helps the cheese melt without overcooking the beef.
Keep a Beef Cheddar Hamburger from getting soggy by lightly toasting the cut sides of the bun and draining wet toppings such as pickles. Put the patty and cheese between the bun halves, and serve it soon after assembly.
It is safer to cook a Beef Cheddar Hamburger patty thoroughly rather than serve it medium rare. Ground beef can carry bacteria throughout the patty, not just on its surface; use a food thermometer to check the center.
Ketchup, mustard, burger sauce, and mayonnaise all pair well with a Beef Cheddar Hamburger. Pickles or caramelized onions add a tangy contrast to the rich beef and cheddar, so a small amount of sauce is often enough.
Refrigerate a leftover Beef Cheddar Hamburger promptly in a covered container and eat it within a few days. Reheat it until the patty is hot throughout; the bun may soften, so reheating the patty separately can improve the texture.
A Beef Cheddar Hamburger provides protein and calcium, but the patty, cheese, sauces, and sides can also make the meal high in saturated fat or salt. Add vegetables and choose a salad or another lighter side to balance it.
Vitamins
B12
2.25µg · 94% DV
B3
7.38mg · 46% DV
B2
0.4mg · 31% DV
B6
0.45mg · 26% DV
Minerals
Selenium
33µg · 60% DV
Phosphorus
338mg · 48% DV
Zinc
5.13mg · 47% DV
Sodium
925mg · 40% DV
Potassium ⭐
414mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 454 calories in 1 piece (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Beef Cheddar Hamburger brings a cooked ground-beef patty together with cheddar and a soft bun. The hamburger became especially popular in the United States, where it is commonly served as a casual meal, though versions are now found around the world.
The patty is savoury and juicy, while melted cheddar adds a creamy texture and tangy flavour. It is often served with chips or fries, and toppings such as lettuce, tomato, pickles and onion let you balance the richness. It provides protein, with cheddar also contributing calcium. For a lighter meal, pair it with a green salad, choose a smaller amount of sauce, or serve it open-faced rather than adding another slice of bun.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
9.36g
MONOUNSATURATED
9.81g
POLYUNSATURATED
1.84g
Omega 6:3 ratio 10.6:1
Above the ideal 4:1 (10.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.