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Small cheeseburger with bun, beef patty, and cheese; provides protein and sodium.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
295
KCAL / 100G
Carbs
24.1g
· 33%
Protein
14.2g
· 19%
Fat
15.8g
· 48%
Fiber
1.3g
Vitamins
B12
1.05µg · 44% DV
B3
3.9mg · 24% DV
Biotin
5µg · 17% 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
6.1g
MONOUNSATURATED
6g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 23:1
Above the ideal 4:1 (23:1).
Reheat the patty and bun separately over gentle heat rather than microwaving the assembled burger for a long time. A covered skillet with a small splash of water helps warm the patty, while lettuce and cold sauces should be added afterward.
A cooked mini cheeseburger should be refrigerated within two hours of preparation and is generally best eaten within 3 to 4 days. If it has sat at room temperature for more than two hours, it is safer to discard it.
Yes, the cooked patty and bun freeze well, but lettuce, tomato, and mayonnaise-based sauces can become watery after thawing. Freeze the components without fresh toppings and add those when serving.
A salad, raw vegetables, or a vegetable-based soup adds more produce and texture than a second serving of fries. Water or an unsweetened drink can also help keep the meal from becoming overly sugary.
A mini burger can make portion control easier, but eating several can quickly turn it into a large meal. If the ingredients are similar, the main difference is serving size rather than the overall type of food.
Homemade versions give you control over the meat, cheese, salt, sauces, and vegetable toppings. That can make it easier to use less processed ingredients, although the final result still depends on the recipe and portion.
Very close to exercise, the cheese and patty may feel heavy for some people because they digest more slowly than a light snack. It is often more comfortable a few hours before training or as part of a post-workout meal.
The time of day does not automatically make a burger unhealthy, but a rich meal close to bed can aggravate reflux or indigestion in susceptible people. A smaller serving with fewer rich sauces is usually easier to tolerate late in the evening.
It can be, since cheese is a dairy food, although tolerance varies by person and by cheese type. People with a milk protein allergy should avoid it entirely, while those with lactose intolerance may need a lactose-free alternative.
The bun is the most obvious source, but gluten may also be present in prepared patties, breadcrumbs, sauces, or through cross-contact during cooking. Anyone with coeliac disease or a gluten-related disorder should check labels and food preparation practices carefully.
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.