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High-protein, high-sodium fast-food burger with processed meat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
295
KCAL / 100G
Carbs
20.2g
· 27%
Protein
16.5g
· 22%
Fat
16.8g
· 51%
Fiber
1.3g
Vitamins
B12
1.35µg · 56% DV
B3
4.6mg · 29% DV
B2
0.22mg · 17% DV
Biotin
5µg · 17% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
220mg · 31% DV
Sodium
690mg · 30% DV
Zinc
3mg · 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
6.4g
MONOUNSATURATED
7.1g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 24.2:1
Above the ideal 4:1 (24.2:1).
Avoid pressing the patty down or overcooking it, as both can drive out moisture. Add the cheese near the end and let the burger rest briefly before serving.
It will taste less salty, rich, and smoky, but it does not have to be bland. Caramelized onions, pickles, mustard, roasted peppers, or herbs can add plenty of flavor.
Because it is relatively high in fat, it may feel heavy if eaten right before exercise. It is generally more comfortable as an occasional post-workout meal or regular meal, ideally with vegetables or another lighter side.
No; weight change is influenced more by overall eating patterns and portion size than by the clock alone. A rich, salty burger can, however, worsen reflux, thirst, or sleep discomfort for some people.
Restaurant-style bacon cheeseburgers can combine bacon, cheese, sauces, and a bun, making them richer in salt and fat. Making one at home gives you more control over the patty, toppings, cheese, and sauces.
A large salad, raw vegetables, vegetable soup, or roasted vegetables are useful alternatives to fries. They add volume and fibre while keeping the meal from becoming too heavy.
Cooked patties and bacon can be frozen, but lettuce, tomato, and sauce-soaked buns become watery after thawing. Freeze the components separately and assemble the burger after reheating for the best texture.
Refrigerate it within two hours of cooking and generally eat it within 3 to 4 days. Reheat until the centre is thoroughly hot, and discard food left at room temperature for too long.
People with reflux, sensitive digestion, or gallbladder problems may find the rich, fatty ingredients aggravate symptoms. It also contains gluten and dairy, so it is not appropriate for people with coeliac disease, gluten-related disorders, or a milk protein allergy.
Yes. Bacon, cheese, and many commercial sauces are processed components, and the finished burger is often high in salt and saturated fat. It can fit as an occasional choice, especially when the rest of the meal includes minimally processed foods such as vegetables.
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Nutrition data compiled from USDA FoodData Central and scientific sources.