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Classic single-patty burger with bun; provides protein and fat.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
255
KCAL / 100G
Carbs
20.1g
· 32%
Protein
13.2g
· 21%
Fat
13.1g
· 47%
Fiber
1.3g
Vitamins
B12
1.1µg · 46% DV
B3
4.2mg · 26% DV
Biotin
5µg · 17% DV
B6
0.24mg · 14% DV
Minerals
Selenium
16µg · 29% DV
Zinc
3mg · 27% DV
Phosphorus
165mg · 24% DV
Sodium
430mg · 19% 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
4.7g
MONOUNSATURATED
5.3g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 23:1
Above the ideal 4:1 (23:1).
Pair it with a salad, raw vegetables, or soup rather than fries to add more vegetables and fibre to the meal. Using sauces sparingly can also help limit extra salt and fat.
Yes. The bun, meat patty, sauces, and other components are commonly manufactured or prepared ingredients, so it falls into the processed-food category.
With a homemade version, you have more control over the meat, salt, fat, and type of bread used. Ready-made burgers may contain more salt, sauces, added ingredients, and components designed to support shelf life.
Eating one very close to exercise may feel heavy for some people because of its fat and bread content. If you choose it before training, having it a few hours beforehand and adjusting the portion to your tolerance is usually more comfortable.
Its patty provides protein, which can contribute to post-exercise recovery, but the meal may be limited in vegetables and varied carbohydrate sources. Adding a salad, yoghurt drink, or fruit can make it more balanced.
If cooled promptly and stored in a sealed container, a cooked burger should generally be eaten within 3 to 4 days. Discard it rather than refrigerating it if it has been left at room temperature for more than two hours.
Yes, once cooled, it can be frozen in airtight packaging. Thaw it in the refrigerator and do not refreeze it after thawing.
Overcooking causes the patty to lose moisture, and thin patties can dry out especially quickly. Avoid cooking it longer than necessary and let it rest briefly before serving.
Gluten usually comes from the wheat-based burger bun. The patty may also contain breadcrumbs or other wheat-based binders, so removing the bun may not make it suitable for someone avoiding gluten.
People who have been advised to limit salt, saturated fat, or processed meat may benefit from having burgers less often and checking the ingredients. People with coeliac disease or wheat allergy need to take particular care because of the gluten-containing bun and possible binders in the patty.
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Nutrition data compiled from USDA FoodData Central and scientific sources.