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Classic beef burger, ground beef patty, bun, usually served with lettuce, tomato, onion, and condiments.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
19g
· 31%
Protein
14g
· 22%
Fat
13g
· 47%
Fiber
1.2g
Vitamins
B12
1.2µg · 50% DV
B3
3.5mg · 22% DV
B5
0.9mg · 18% DV
B6
0.25mg · 15% DV
Minerals
Zinc
3mg · 27% DV
Sodium
370mg · 16% DV
Selenium
9µg · 16% DV
Phosphorus
110mg · 16% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.2g
MONOUNSATURATED
5.5g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
Cook it over fairly high heat without pressing it down too much. Overcooking drives out moisture and makes the texture tougher.
Yes, both raw and cooked beef burgers can be frozen if wrapped well. Thawing in the fridge is the safest way and usually gives better texture than thawing at room temperature.
Once opened, it should be kept refrigerated and eaten promptly. If it develops an off smell, discoloration, or a sticky surface, it should be discarded.
A pan gives more control and is convenient indoors, while a grill adds a smokier, more charred flavor. The better option depends on the texture and taste you want.
It can help after training because it provides protein. Since it is a processed food, it is smarter to pair it with vegetables or other less processed sides rather than relying on it alone.
That depends on your goal. Skipping the bun can lower the overall carbohydrate load, while keeping it may make the meal more filling and practical.
Because it is not always just plain ground beef; it may include added ingredients to shape, bind, season, or standardize texture. That makes it different from a freshly made simple beef patty.
A butcher-style patty is often made with fewer ingredients and prepared more freshly. A commercial beef burger is more likely to be standardized and more processed for consistency.
People with gluten allergy or sensitivity should check the ingredient list carefully. Those trying to limit sodium or additives may also want to eat processed burgers less often.
Salad, grilled vegetables, or a yogurt-based side can round out the meal. These pairings add variety and make the plate feel less heavy than burger and bread alone.
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.