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Small classic burger with bun, beef patty, and basic condiments.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
254
KCAL / 100G
Carbs
20.1g
· 32%
Protein
12.6g
· 20%
Fat
13.4g
· 48%
Fiber
1.3g
Vitamins
B12
1.1µg · 46% DV
B3
4.2mg · 26% DV
B2
0.16mg · 12% DV
B6
0.19mg · 11% DV
Minerals
Zinc
3mg · 27% DV
Selenium
14µg · 25% DV
Phosphorus
155mg · 22% 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
4.8g
MONOUNSATURATED
5.2g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 29:1
Above the ideal 4:1 (29:1).
Cook the patty until it is hot throughout with no raw or pink centre. Follow the package directions for frozen products, and wash surfaces and utensils that touched raw meat.
Keep unopened burgers refrigerated as directed and use them by the use-by date. Refrigerate cooked burgers within two hours and generally eat them within 3–4 days.
Both uncooked and cooked burgers can be frozen if wrapped or stored in an airtight container. Defrost in the refrigerator rather than at room temperature, and do not refreeze raw meat once it has thawed.
Pair it with a generous salad, tomatoes, onions, grilled vegetables, or vegetable soup for more volume and a wider range of plant foods. Yogurt-based or lemony dressings are often a lighter alternative to creamy sauces and large fries.
Not automatically; the ingredients, portion, and cooking method matter most. A homemade burger gives you more control over the meat, salt, bun, and sauces, while a ready-made burger calls for closer attention to the label and serving size.
A rich or heavily sauced burger immediately before exercise may feel uncomfortable for some people. After training, it can fit into a meal when paired with vegetables and a suitable carbohydrate source.
The time itself is less important than the portion and your individual digestion. Eating a heavy, fatty, or spicy burger close to bed can worsen reflux or indigestion in susceptible people.
People with coeliac disease or a medically diagnosed gluten-related condition should avoid burgers made with a gluten-containing bun. Anyone with a sesame allergy should also check the bun, sauces, and possible cross-contact information carefully.
It means the product may include ingredients such as salt, seasonings, buns, sauces, or preservatives as part of its preparation. That does not make it off-limits, but it is sensible to vary it with meals based more often on minimally processed foods.
Overcooking causes the patty to lose moisture. Avoid pressing it down repeatedly, cook it only as long as needed for safety, and let it rest briefly before serving.
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.