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Classic hamburger with minced beef patty, bun, sauces, and garnishes
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
245
KCAL / 100G
Carbs
21.5g
· 35%
Protein
13.5g
· 22%
Fat
11.5g
· 43%
Fiber
1.2g
Vitamins
B12
1.1µg · 46% DV
B3
3.5mg · 22% DV
B5
0.6mg · 12% DV
B1
0.13mg · 11% DV
Minerals
Zinc
3mg · 27% DV
Selenium
11µg · 20% DV
Sodium
370mg · 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.2g
MONOUNSATURATED
4.8g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 3.1:1
Below the ideal 4:1 — a good omega balance.
Handle and shape the patty lightly, then sear it over fairly high heat without overcooking. Avoid pressing it down with a spatula, as this forces out juices.
Using a food thermometer to check the centre is the most reliable approach, because minced meat should be thoroughly cooked. Colour alone is not a dependable indicator of safety.
Raw minced beef patties should generally be cooked within 1–2 days when refrigerated. Cooked burgers should be cooled promptly, kept covered, and eaten within 3–4 days.
Yes, both raw and cooked burgers can be frozen in airtight packaging. Defrost raw patties in the refrigerator rather than at room temperature, and do not refreeze raw meat once thawed.
They shrink as fat and moisture render out during cooking. Making a shallow indentation in the centre before cooking can help the patty stay flatter and fit the bun better.
A hamburger usually refers to the complete sandwich, including the bun, sauces and toppings. Prepared burger patties may also contain breadcrumbs, starches, seasonings or binders, so ingredient lists vary.
A salad, tomato, onion, pickles or roasted vegetables add volume and plant foods to the meal. Choosing baked vegetables or a yoghurt-based salad instead of fries can make the meal feel lighter.
A large, fatty burger shortly before training may feel heavy or cause digestive discomfort. After exercise, it can fit into a meal when paired with vegetables and kept to a sensible portion.
Because it is a processed food, it is better treated as an occasional choice rather than a daily staple. Salt, saturated fat and sauce content can rise substantially depending on the product and preparation.
Not this product, as it contains gluten. People with coeliac disease or medically diagnosed gluten-related conditions should also check buns, sauces and preparation surfaces for cross-contact.
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Nutrition data compiled from USDA FoodData Central and scientific sources.