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Burger with cheddar cheese; high protein, energy-dense, processed fast food.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
295
KCAL / 100G
Carbs
20.1g
· 27%
Protein
15.2g
· 20%
Fat
17.3g
· 53%
Fiber
1.3g
Vitamins
B12
1.1µg · 46% DV
B3
4.2mg · 26% DV
Biotin
5µg · 17% DV
B2
0.18mg · 14% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% DV
Zinc
3mg · 27% DV
Sodium
620mg · 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
7.1g
MONOUNSATURATED
6.8g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 24.2:1
Above the ideal 4:1 (24.2:1).
Yes, depending on portion size and what you pair it with. Adding salad or extra vegetables instead of making fries the main side makes the meal more balanced.
It is usually better after training or a few hours before it, rather than right before exercise. The fat and overall heaviness can make it sit uncomfortably during workouts.
Pairing it with vegetables, salad, or pickles can improve fullness and add texture. This usually works better than relying only on fries and sugary drinks.
The combination of cheese, meat, and sauces can slow digestion for some people. Eating quickly, large portions, and carbonated drinks can make that feeling worse.
A cooked burger is best eaten within 1 to 2 days if refrigerated promptly. Because it contains dairy and often sauces, it should be reheated thoroughly before eating.
Yes, but freezing the patty and bun separately usually gives better texture than freezing a fully assembled burger. Cheese and sauces may change in texture after thawing.
The cheddar adds a sharper, saltier, creamier flavor and changes the texture. That usually makes the burger feel richer than a plain hamburger.
Yes, it can reduce the burger’s richness and lower the dairy content. It may also make the meal easier to tolerate for people who are sensitive to fatty or cheesy foods.
People with gluten or milk allergies should avoid them unless the ingredients are clearly adapted. Those with reflux, sensitive digestion, or sodium restrictions may also need to be cautious.
Cook the patty without pressing it too much so it stays juicy, and add the cheddar near the end so it melts properly. Using fresh vegetables and moderate sauce helps keep the burger more balanced.
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.