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Beef burger with bell peppers in a bun
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Pepper burger (180 g) has 446 calories. That works out to 248 calories per 100 g. It contains 34.4 g of carbs, 23.8 g of protein, 23.8 g of fat and 2.5 g of fiber. Its 2.1 µg of B12 covers 86% of the Daily Value. Its glycemic index is 61 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 180 g
446
KCAL / 180G
Carbs
34.4g
· 13% DV
Protein
23.8g
· 48% DV
Fat
23.8g
· 31% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 31% · Protein 21% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 446 kcal | |
| Total fat | 23.8 g | 31% |
| Saturated fat | 9.09 g | 45% |
| Trans fat | 0.68 g | |
| Sodium | 837 mg | 36% |
| Total carbohydrate | 34.4 g | 13% |
| Fiber | 2.5 g | 9% |
| Protein | 23.8 g | 48% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 446 kcal |
| ½ piece (half) | 90 g | 223 kcal |
| 100 g | 100 g | 248 kcal |
| 1 piece (mini) | 100 g | 248 kcal |
| 1 piece (small) | 140 g | 347 kcal |
| 1 piece (large) | 240 g | 595 kcal |
| 1 piece (jumbo) | 320 g | 794 kcal |
| 2 piece (double) | 360 g | 893 kcal |
Calculated from 248 calories per 100 g.
A pepper burger is a beef burger served in a bun with bell peppers. The peppers may be sautéed or grilled, and toppings such as cheese, onions, and sauce vary from one recipe to another.
To make a pepper burger, cook a beef patty and sauté sliced bell peppers until tender. Put both in a bun and add cheese or sauce if you like; cook the patty thoroughly before assembling.
Yes, you can grill a pepper burger. Grill the beef patty and bell pepper slices separately, then assemble them in the bun; cut the peppers into wide pieces so they are easier to turn without falling through the grate.
Bell peppers are the usual choice for a pepper burger. Red and yellow peppers bring a sweeter flavor, while green peppers taste more vegetal; use a mix for a colorful topping with contrasting flavors.
Garlic mayonnaise, burger sauce, or barbecue sauce can all work well on a pepper burger. Use a modest amount so the sauce complements the beef and peppers without making the bun soggy.
A pepper burger specifically includes bell peppers alongside the beef patty, while a regular hamburger does not require them. The peppers add a sweet or vegetal note and can be served sautéed, grilled, or roasted.
Cheddar, Swiss, and provolone all pair well with a pepper burger. Add the cheese to the hot patty near the end of cooking so it melts before you put the burger together.
A pepper burger goes well with a green salad, roasted potatoes, or coleslaw. These sides complement the beef and peppers without competing with their flavor; pickles can add a sharper, tangy contrast.
Pepper burger leftovers keep in the refrigerator for three to four days when stored promptly in a covered container. For a less soggy result, store the patty and peppers separately from the bun.
Yes, the cooked patty and peppers from a pepper burger can be frozen, but the bun may become soft after thawing. Freeze the components separately in airtight containers and thaw them in the refrigerator before reheating.
Vitamins
B12
2.07µg · 86% DV
B3
7.38mg · 46% DV
B6
0.45mg · 26% DV
B2
0.32mg · 25% DV
Minerals
Selenium
32µg · 58% DV
Zinc
4.95mg · 45% DV
Phosphorus
279mg · 40% DV
Sodium
837mg · 36% DV
Potassium ⭐
428mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 446 calories in 1 piece (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Pepper burger pairs a beef patty with bell peppers in a bun. The peppers may be cooked into the patty or layered on top, and the exact style varies from one cook or burger shop to another. It is a familiar, casual take on the burger rather than a dish tied to one single regional tradition.
The bun is soft, the beef savoury, and the peppers bring a mild sweetness and freshness. It is often eaten as a filling lunch or dinner, with chips, salad or a drink on the side. It provides protein alongside carbohydrates from the bun; for a lighter meal, go easy on rich sauces and add a generous serving of salad.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
9.09g
MONOUNSATURATED
9.81g
POLYUNSATURATED
1.84g
Omega 6:3 ratio 11.4:1
Above the ideal 4:1 (11.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.