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Protein-rich, energy-dense burger with cheese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
295
KCAL / 100G
Carbs
20.1g
· 27%
Protein
16.8g
· 23%
Fat
16.2g
· 50%
Fiber
1.2g
Vitamins
B12
1.35µg · 56% DV
B3
4.6mg · 29% DV
Biotin
5µg · 17% DV
B2
0.18mg · 14% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
210mg · 30% 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
6.5g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 24.2:1
Above the ideal 4:1 (24.2:1).
Choose a side salad, grilled vegetables, or a yogurt-based side instead of fries. A whole-grain bun and less extra sauce can also make the meal more balanced.
It may feel heavy right before exercise, especially when it includes fatty sauces. If eaten after training occasionally, pairing it with vegetables and drinking water can help create a more balanced recovery meal.
Eating it at night alone does not determine weight gain; overall food intake and eating habits matter more. However, a large, fatty burger late in the evening may worsen reflux or indigestion for some people.
If refrigerated within two hours of cooking, a cooked burger should generally be eaten within three to four days. A burger left at room temperature for more than two hours is safer to discard.
Yes, the cooked patty and bun can be frozen in an airtight wrap or container. For better texture, do not freeze lettuce, tomato, or sauces; add them after reheating.
Reheat the patty in a skillet, oven, or air fryer until it is hot throughout, and warm the bun separately to prevent sogginess. A microwave is convenient but can make the bun soft.
Cheese adds flavor and some protein, but it is not the only protein source because the patty contributes substantially as well. For a lighter option, use less cheese or choose a single slice.
Not always, but cheese usually adds extra saturated fat and salt. The overall choice depends on the patty, portion size, bun, sauces, and side dishes.
Processed burger patties, cheese, buns, and sauces can add up to a high-sodium meal. People managing high blood pressure may benefit from eating them less often and choosing less sauce or lower-salt options.
A standard cheeseburger bun contains gluten and the cheese contains milk; sauces may also contain either allergen. Anyone with an allergy should check ingredient information and cross-contact 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.