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Energy-dense hamburger made with soft brioche bun
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
287
KCAL / 100G
Carbs
22.1g
· 31%
Protein
13.4g
· 19%
Fat
15.8g
· 50%
Fiber
1.6g
Vitamins
B12
1.2µg · 50% DV
B3
4.2mg · 26% DV
Biotin
6µg · 20% DV
B2
0.18mg · 14% DV
Minerals
Selenium
18µg · 33% DV
Zinc
3mg · 27% DV
Phosphorus
165mg · 24% DV
Sodium
430mg · 19% 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
5.8g
MONOUNSATURATED
6.4g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
Brioche buns usually contain egg and dairy, which give them a richer, slightly sweet flavor. That sweetness contrasts strongly with the savory taste of the patty.
Lightly toasting the bun helps it hold up better against juices and sauces. Using a moderate amount of sauce and not overloading watery toppings also improves structure.
It is often more comfortable after training or a few hours before exercise rather than right before. The fat content and overall richness can make it feel heavy for some people pre-workout.
A side salad, grilled vegetables, or a lighter yogurt-based side can balance the meal better than fries. This can make the meal feel less heavy while adding more volume and variety.
A cooked burger is generally best eaten within 1–2 days if refrigerated in a sealed container. Quality drops faster if it is already assembled with sauce and fresh toppings.
Yes, but it freezes better if the patty and bun are stored separately. Freezing it fully assembled with lettuce and sauces usually leads to a soggy texture after thawing.
Brioche is soft and enriched, so it absorbs meat juices and sauces faster than sturdier buns. Toasting the cut sides and assembling it just before eating helps reduce sogginess.
People with gluten, egg, or dairy allergy or intolerance should be cautious because it contains all three allergens. Since it is a processed food, it is also better treated as an occasional choice rather than an everyday staple.
A brioche burger is usually softer, richer, and slightly sweeter. A classic sesame bun tends to taste more neutral and may suit people who want the fillings to stand out more.
Not necessarily, but some people may find it heavy close to bedtime, especially in a large portion or with rich sauces. If you are prone to reflux or discomfort at night, an earlier meal may be more comfortable.
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.