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High-protein, energy-dense double patty burger
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
268
KCAL / 100G
Carbs
20.1g
· 30%
Protein
15.2g
· 23%
Fat
14.3g
· 47%
Fiber
1.3g
Vitamins
B12
1.15µg · 48% DV
B3
4.2mg · 26% DV
B6
0.24mg · 14% DV
B2
0.17mg · 13% DV
Minerals
Selenium
16µg · 29% DV
Zinc
3mg · 27% DV
Phosphorus
176mg · 25% DV
Sodium
510mg · 22% 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
5.4g
MONOUNSATURATED
6.1g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 18.7:1
Above the ideal 4:1 (18.7:1).
Smash burgers are thin and cook very fast over high heat, so leaving them on the pan too long quickly dries them out. Pressing only at the start and flipping once the edges brown usually helps keep more moisture inside.
Adding plenty of lettuce, tomato, onion, and pickles can increase volume and make the meal feel more satisfying. Choosing a salad or a yogurt-based side instead of fries can also make the overall meal lighter.
It is often less comfortable right before training because its richer, processed nature may sit heavily in the stomach. Many people tolerate it better after training or as a regular main meal instead.
No single food defines an overall diet. Since it is a processed food, it usually fits better as an occasional choice rather than an everyday staple.
Usually yes, because taking out the cheese can reduce the richness and lower the dairy load. It may also help people who are sensitive to dairy, though the bun still contains gluten.
A cooked burger is generally best eaten within 1 to 2 days if stored in an airtight container in the refrigerator. Leaving it at room temperature for long periods raises food safety risk.
The cooked patties can be frozen, but the bun and fresh toppings usually lose texture after thawing. For best quality, freeze the meat separately and assemble with fresh bread and vegetables later.
A smash burger is pressed thin, which creates more browned surface and a stronger seared flavor. A thicker burger is more likely to stay juicy in the center but may not develop the same crispy edges.
Not only for flavor; their sharpness and acidity help cut through the richness of the meat and cheese. That balance can make the burger feel less heavy bite after bite.
People with gluten or dairy allergy or intolerance should check ingredients carefully. It also deserves more caution from those trying to limit processed foods, sodium, or saturated fat in their routine.
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.