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Classic hamburger with beef patty and bun
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
27g
· 44%
Protein
12g
· 20%
Fat
10g
· 36%
Fiber
1.5g
Vitamins
B12
1.1µg · 46% DV
B3
3.1mg · 19% DV
B1
0.13mg · 11% DV
B6
0.18mg · 11% DV
Minerals
Zinc
2mg · 18% DV
Sodium
420mg · 18% DV
Phosphorus
110mg · 16% DV
Selenium
8µg · 15% 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
3.7g
MONOUNSATURATED
4.1g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
Cook it in a properly heated pan or grill and avoid repeatedly pressing it with a spatula, which squeezes out juices. Letting the patty rest briefly after cooking also helps it stay juicier.
No, but lightly toasting the cut sides helps them resist moisture from sauces and burger juices. This keeps the burger from becoming soggy and falling apart as easily.
A salad, roasted vegetables, pickles, or a yogurt-based side can make the meal feel more balanced. Vegetable sides also add bulk and fibre to a meal where the burger itself is not especially fibre-rich.
Add plenty of lettuce, tomato, onion, mushrooms, or roasted peppers, and include a vegetable side. Using creamy sauces in smaller amounts can reduce the heaviness without sacrificing flavour.
A rich, fatty burger immediately before exercise may feel uncomfortable for some people. After training it can work as a meal, but lighter sauces and vegetables may make it easier to digest.
No. Weight change is driven more by long-term overall intake, portion sizes, and lifestyle than by the clock alone. However, a large, rich burger late at night may worsen reflux or interfere with comfortable sleep.
Refrigerate cooked patties within two hours of cooking and generally eat them within three to four days. Raw ground-meat patties should be cooked sooner, ideally within one to two days.
Yes, cooked patties can be frozen in an airtight container or wrapping. Freeze buns, salad vegetables, and sauces separately for better texture, then thaw the patty in the refrigerator and reheat it thoroughly.
Cheese can add protein and some useful nutrients, but it can also increase saturated fat and salt. A smaller amount of cheese paired with extra vegetables is often a more balanced approach.
People managing high blood pressure, cardiovascular risk, or a recommended limit on salt or saturated fat should check labels and portion sizes carefully. Ready-made burgers can vary widely depending on the patty, cheese, sauces, and toppings.
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.