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Hearty sandwich rich in protein and iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
240
KCAL / 100G
Carbs
22g
· 36%
Protein
16g
· 26%
Fat
10g
· 38%
Fiber
1.8g
Vitamins
B12
1.1µg · 46% DV
B3
3.8mg · 24% DV
B6
0.22mg · 13% DV
B2
0.15mg · 12% DV
Minerals
Zinc
3mg · 27% DV
Selenium
13µg · 24% DV
Phosphorus
130mg · 19% DV
Sodium
420mg · 18% 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.1g
MONOUNSATURATED
3.6g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
Cook it in a well-heated pan over medium-high heat without pressing it flat. Repeated flipping and pressing with a spatula can squeeze out juices.
Burgers made from ground meat should reach at least 71°C (160°F) in the centre to reduce the risk of harmful bacteria. Colour alone is not a reliable indicator of doneness.
Once cooled, a cooked burger generally keeps for 3 to 4 days in an airtight container in the refrigerator. If it has sat at room temperature for more than two hours, it is safer to discard it.
Yes, roast beef burgers can be frozen either raw or cooked. Wrap or portion them tightly, and thaw them in the refrigerator rather than at room temperature.
It can be refrozen if it was thawed in the refrigerator, although the texture may become less juicy. Do not refreeze burgers that were thawed on the counter or in warm water.
Prepared burger patties are typically ground and shaped, and may contain salt, seasonings, binders or preservatives. Checking the ingredient list helps you identify added salt and other additives.
A large salad, tomato, onion, pickles and roasted vegetables make balanced accompaniments. A wholegrain bun and a modest amount of creamy sauce can help keep the meal more balanced.
Its protein makes it a practical option after training. Pair it with a carbohydrate source such as wholegrain bread, potatoes or rice, plus vegetables, to support recovery and replenish energy.
Not necessarily, but a large serving or rich sauces may worsen reflux or discomfort for some people. If eating close to bedtime, choose a smaller portion and lighter toppings.
Not always. A plain, minimally processed steak usually has a shorter ingredient list, whereas prepared burgers may include breadcrumbs, added salt, fat and other ingredients. Compare the meat content, sodium and ingredient list when choosing.
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.