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Spicy burger; high protein, moderate-high calories
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Chili pepper burger (180 g) has 459 calories. That works out to 255 calories per 100 g. It contains 36.2 g of carbs, 23.8 g of protein, 24.1 g of fat and 2.9 g of fiber. Its 2 µg of B12 covers 83% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 180 g
459
KCAL / 180G
Carbs
36.2g
· 13% DV
Protein
23.8g
· 48% DV
Fat
24.1g
· 31% DV
Fiber
2.9g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 32% · Protein 21% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 459 kcal | |
| Total fat | 24.1 g | 31% |
| Saturated fat | 8.64 g | 43% |
| Trans fat | 0.72 g | |
| Sodium | 774 mg | 34% |
| Total carbohydrate | 36.2 g | 13% |
| Fiber | 2.9 g | 10% |
| Protein | 23.8 g | 48% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 459 kcal |
| 0.25 piece (quarter) | 45 g | 115 kcal |
| ½ piece (half) | 90 g | 230 kcal |
| 100 g | 100 g | 255 kcal |
| 1 piece (small) | 120 g | 306 kcal |
| 1 serving (medium) | 180 g | 459 kcal |
| 1 piece (large) | 260 g | 663 kcal |
| 1 piece (jumbo) | 320 g | 816 kcal |
| 2 piece (double) | 360 g | 918 kcal |
Calculated from 255 calories per 100 g.
A chili pepper burger is a burger made with hot peppers or chili sauce, usually served with a beef patty in a bun. Toppings vary by recipe and may include cheese, onions, lettuce, or tomato.
Cook a burger patty thoroughly, then serve it in a bun with sliced chili peppers or chili sauce. Toasting the bun helps it hold up to the toppings; add cheese or fresh vegetables to suit your taste.
Jalapeños work well in a chili pepper burger when you want a noticeable but manageable kick. Serranos bring more heat, while milder peppers can add flavor without making the burger very spicy. The best choice depends on your heat preference.
Use less chili sauce or choose a milder pepper to make a chili pepper burger less spicy. Removing pepper seeds and serving the burger with cheese or a creamy sauce can also soften the heat.
No, a chili pepper burger does not necessarily include chili con carne. The name usually refers to a burger made spicy with chili peppers or sauce, while some restaurants use “chili burger” for a patty topped with meat chili.
Cheddar, pepper jack, and Monterey Jack all pair well with a chili pepper burger. Pepper jack adds extra heat, while a milder cheese makes the chili flavor stand out without adding more spice.
Either method works for a chili pepper burger. Grilling gives the patty a smoky flavor, while pan-frying makes it easy to cook indoors; avoid pressing the patty so it stays juicy.
Avocado, pickled onions, lettuce, and tomato complement a chili pepper burger without competing too much with its heat. For a richer version, add cheese; for a sharper flavor, try pickled jalapeños.
Store leftover chili pepper burgers in the refrigerator within two hours of serving and eat them within three to four days. Keeping the patty separate from the bun helps prevent sogginess; reheat the patty until hot throughout.
A homemade chili pepper burger can be a better-balanced choice because you control the patty, toppings, and sauces. Fast-food versions are processed, and making one at home with fresh vegetables and a measured amount of sauce gives you more control over what goes in it.
Vitamins
B12
1.98µg · 83% DV
B3
7.56mg · 47% DV
Biotin
9µg · 30% DV
B6
0.4mg · 24% DV
Minerals
Selenium
25µg · 45% DV
Zinc
4.68mg · 43% DV
Phosphorus
297mg · 42% DV
Sodium
774mg · 34% DV
Potassium ⭐
432mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 459 calories in 1 piece (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Chili pepper burger is an American-style burger built around a patty in a bun, with chilli peppers or chilli sauce adding heat. The pepper’s variety and amount shape the spiciness, while the patty and soft bun make each bite rich and filling.
It is commonly served as a casual lunch or dinner, often with fries, pickles and a side salad; in many places, diners add cheese or extra sauce. It provides protein, but the bun, patty and toppings also make it a fairly energy-dense meal: 100 g has 255 kcal. For a lighter plate, pair it with salad and go easy on creamy sauces or fries.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
8.64g
MONOUNSATURATED
9.72g
POLYUNSATURATED
3.06g
Omega 6:3 ratio 23.7:1
Above the ideal 4:1 (23.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.