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Patty-in-bun sandwich with moderate protein and relatively high sodium, typical fast-food style item
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
295
KCAL / 100G
Carbs
29.8g
· 41%
Protein
12.4g
· 17%
Fat
13.6g
· 42%
Fiber
1.9g
Vitamins
B12
1.1µg · 46% DV
B3
4.2mg · 26% DV
B1
0.16mg · 13% DV
Biotin
4µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Sodium
520mg · 23% DV
Phosphorus
155mg · 22% DV
Zinc
2mg · 18% 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
4.7g
MONOUNSATURATED
5.2g
POLYUNSATURATED
2g
Omega 6:3 ratio 37:1
Above the ideal 4:1 (37:1).
A burger sandwich combines manufactured or prepared components such as a bun, formed patty, cheese and sauces. Ready-made versions may also include added salt, flavourings, stabilisers or preservatives for taste, texture and shelf life.
A homemade burger gives you more control over the patty, bun, salt and sauce portions. A ready-made burger can be convenient, but sauces and sides can make the overall meal more substantial.
Pair it with a salad, raw vegetables or yogurt instead of fries where possible. Choosing water or an unsweetened drink and using sauces sparingly can also help balance the meal.
A rich burger with plenty of sauce may feel heavy if eaten shortly before exercise. If you choose one, allow time for digestion and opt for a simpler version when possible.
It can fit into a post-workout meal because it provides protein and carbohydrates. Adding vegetables and fluids, while limiting very heavy sauces, can make it a more useful recovery meal.
No; body weight is influenced more by overall eating patterns and portions than by the clock alone. However, a large, fatty burger close to bedtime may worsen reflux or indigestion for some people.
Refrigerate it promptly rather than leaving it at room temperature for an extended period. Eat it soon for best quality and safety, and discard it if it develops an off smell, appearance or texture.
The cooked patty and bun freeze best when stored separately. Lettuce, tomato and mayonnaise-based sauces tend to become watery or lose texture, so add them after reheating.
Reheat the patty in a pan, oven or suitable appliance until it is hot throughout, then warm the bun briefly. Add fresh vegetables and cold sauces after reheating rather than heating them with the burger.
A standard burger bun contains gluten, so it is not appropriate for people with coeliac disease or medically diagnosed gluten sensitivity. Even with a gluten-free bun, check patties, sauces and preparation surfaces for cross-contact.
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.