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High protein, cheese sauce, fast food
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
270
KCAL / 100G
Carbs
22g
· 33%
Protein
13g
· 20%
Fat
14g
· 47%
Fiber
1.3g
Vitamins
B12
1.1µg · 46% DV
B5
0.9mg · 18% DV
B2
0.18mg · 14% DV
B3
2.2mg · 14% DV
Minerals
Sodium
480mg · 21% DV
Zinc
2mg · 18% DV
Phosphorus
110mg · 16% DV
Selenium
7µg · 13% 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
5.2g
MONOUNSATURATED
5.8g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
The combination of a patty, bun, and cheese sauce creates a dense, rich meal. Eating it quickly, choosing a large serving, or pairing it with fries can make that feeling stronger.
Because it contains fat and sauce, it may sit heavily in the stomach right before training. Many people tolerate it better after exercise or a few hours before a workout rather than immediately beforehand.
Adding salad, tomatoes, pickles, or other vegetables can make the meal feel more balanced and filling. Swapping fries for a lighter side can also help.
Yes, if it was cooled promptly and stored in the fridge, it can be reheated safely. The patty should be heated through fully, and quality is usually best if you reheat it only once.
The patty usually freezes better than the assembled burger. The bun and cheese sauce may lose texture after thawing, so freezing the components separately works best.
It means the product is more than just plain beef and bread; it may include formulated sauce, added ingredients, and industrial preparation steps. That can make it different from a simple homemade burger in ingredient profile and overall eating experience.
It is generally better as an occasional food than a daily habit, especially because it is processed. A more balanced routine usually includes a wider mix of less processed meals across the week.
Commercial burgers often use specific sauce formulas, bun textures, patty blends, and flavor-standardizing methods. Homemade versions are easier to customize and control ingredient by ingredient.
People with allergies to gluten, dairy, eggs, soy, or sesame should avoid it or check ingredients very carefully. Those with reflux or sensitive digestion may also find rich, saucy burgers uncomfortable.
Using less extra sauce, skipping sugary drinks, and choosing a vegetable side instead of fries can make the meal feel lighter. Keeping the portion moderate also helps.
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.