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High-protein, energy-dense, processed fast food
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
295
KCAL / 100G
Carbs
20.1g
· 27%
Protein
15.2g
· 20%
Fat
17.3g
· 53%
Fiber
1.3g
Vitamins
B12
1.15µg · 48% DV
B3
4.2mg · 26% DV
Biotin
6µg · 20% DV
B2
0.18mg · 14% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
205mg · 29% DV
Zinc
3mg · 27% DV
Sodium
560mg · 24% 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
6.7g
MONOUNSATURATED
7.1g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
Use leaner beef, a whole-grain bun, and plenty of salad vegetables. Limiting creamy sauces and extra cheese can also help reduce saturated fat and sodium.
Very lean mince, overmixing, and cooking too long over high heat can make a patty dry. Handle the meat gently, let formed patties rest briefly, and avoid overcooking them.
A crisp salad, tomatoes, onions, pickles, or grilled vegetables balance the richness of the burger. Choosing these more often than fries can make the meal feel lighter and more filling.
A rich, high-fat cheeseburger immediately before exercise may cause stomach discomfort for some people. If eaten after training occasionally, pair it with vegetables and keep the rest of the day’s meals lighter and balanced.
A large, fatty burger late at night may worsen reflux, bloating, or sleep comfort in susceptible people. A smaller portion and avoiding lying down soon after eating may help.
A cheeseburger is a hamburger with cheese added. Cheese adds flavor and texture, but it can also increase saturated fat and sodium.
Ready-made and restaurant-style cheeseburgers are often made with refined buns, salty ingredients, saturated fat, and calorie-dense sauces. They fit best as an occasional meal rather than the foundation of a regular eating pattern.
They add flavor, but prepared sauces and pickles can contribute substantial sodium, and some sauces contain added sugars. Asking for sauce on the side makes the amount easier to control.
Refrigerate it within two hours of cooking, or sooner in hot weather. Stored in a covered container, cooked burger meat is generally best eaten within three to four days.
For best texture, freeze the cooked patty separately from the bun and fresh toppings. Thaw it in the refrigerator rather than at room temperature, then reheat until piping hot.
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.