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High protein, high sodium, contains processed meat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
295
KCAL / 100G
Carbs
20.1g
· 27%
Protein
16.2g
· 22%
Fat
16.8g
· 51%
Fiber
1.2g
Vitamins
B12
1.35µg · 56% DV
B3
4.6mg · 29% DV
Biotin
6µg · 20% DV
B2
0.19mg · 15% DV
Minerals
Selenium
18µg · 33% DV
Sodium
690mg · 30% DV
Phosphorus
210mg · 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
6.2g
MONOUNSATURATED
7.1g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
Reheat it in short microwave intervals with a loose cover to help retain moisture. For better texture, warm the patty separately in a skillet and briefly toast the bun.
Refrigerate a cooked burger within two hours of preparation. Stored in an airtight container, it is generally best eaten within 3 to 4 days.
Yes, preferably after removing watery toppings such as lettuce, tomato, and sauces. Thaw it in the refrigerator rather than at room temperature, and do not refreeze it after thawing.
A side salad, raw vegetables, pickles, or roasted vegetables adds volume and fibre to the meal. These sides also balance the burger’s rich, salty flavour.
Because it is relatively rich in fat and cheese, it may feel heavy when eaten right before exercise. If you choose it after training occasionally, add vegetables and water and keep the rest of the day’s meals lighter.
A large, fatty burger close to bedtime may worsen reflux, indigestion, or discomfort in some people. If you have one, eating it a few hours before bed and keeping the portion moderate may be easier to tolerate.
Bacon adds a smoky, salty flavour and an extra processed-meat component. That often makes it saltier and richer than a regular cheeseburger, although recipes vary by restaurant or brand.
It provides protein, but muscle gain depends on total daily protein and energy intake alongside regular resistance training. Because it also contains processed meat and can be high in sodium, it is better not to rely on it as an everyday main protein source.
Eating one daily can make it easier to consume more processed meat, saturated fat, and sodium than is desirable. Having it less often and choosing vegetables, legumes, whole grains, and less processed proteins at other meals supports a more balanced pattern.
It depends on the cheese used and the person’s tolerance; some aged cheeses are lower in lactose, but burgers may contain other dairy ingredients too. Anyone with a milk allergy should avoid it, as even small amounts can cause a reaction.
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Nutrition data compiled from USDA FoodData Central and scientific sources.