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High-protein, energy-dense homemade double-patty hamburger
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
255
KCAL / 100G
Carbs
18.1g
· 28%
Protein
14.2g
· 22%
Fat
14.3g
· 50%
Fiber
1.3g
Vitamins
B12
1.15µg · 48% DV
B3
4.2mg · 26% DV
B6
0.24mg · 14% DV
Biotin
4µg · 13% DV
Minerals
Zinc
3mg · 27% DV
Selenium
15µg · 27% DV
Phosphorus
170mg · 24% DV
Sodium
420mg · 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.1g
MONOUNSATURATED
5.6g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 19.2:1
Above the ideal 4:1 (19.2:1).
Cook the patties over fairly high heat and avoid pressing them down constantly. Overcooking dries the meat and makes the texture tougher.
Lightly toasting the cut sides of the bun helps create a barrier. Using sauces sparingly and keeping wet toppings above the patty also helps.
A cooked hamburger is usually best eaten within 3–4 days when refrigerated properly. Store it in a sealed container and reheat until fully hot in the center.
Yes, especially if you freeze the cooked patties separately from the bun and fresh toppings. Assembling it after reheating usually gives a better texture.
For many people, it works better after training or as a main meal than right before exercise. Its fat content and overall size can make it feel heavy pre-workout.
A side salad, roasted vegetables, or a yogurt-based dip can round out the meal well. These add volume and variety without relying only on fries.
Not really, because the extra patty often comes with more cheese, sauce, and total portion size too. So the difference is not only about protein.
No. Homemade gives you more control over ingredients and cooking, but the final result still depends on the meat, bun, cheese, sauces, and portion size.
People with allergies to gluten, dairy, eggs, or sesame should be cautious because these allergens are common in buns, sauces, and toppings. Large, rich burgers may also be harder to tolerate for people with reflux or sensitive digestion.
Water, ayran, or unsweetened drinks are often more practical options. They make the meal feel less heavy and avoid adding extra sugar.
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.