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High-protein burger with cheddar cheese and beef patty
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
286
KCAL / 100G
Carbs
19.1g
· 27%
Protein
16.2g
· 23%
Fat
16.1g
· 50%
Fiber
1.3g
Vitamins
B12
1.45µg · 60% DV
B3
4.6mg · 29% DV
Biotin
5µg · 17% DV
B2
0.21mg · 16% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
212mg · 30% DV
Zinc
3mg · 27% DV
Sodium
512mg · 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
6.4g
MONOUNSATURATED
6.1g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 12.4:1
Above the ideal 4:1 (12.4:1).
A smash burger is pressed onto a very hot surface, which creates more browning and a thin, crisp crust. Because the patty is thinner, it also cooks much faster.
Handle the beef lightly, preheat the pan well, and avoid overcooking. Pressing once at the start is enough; repeated pressing can squeeze out juices.
A salad, grilled vegetables, or a lighter yogurt-based side can balance the richness better than fries. These choices can also add more fibre to the meal overall.
Because it is relatively rich from the beef, cheese, and bun, some people find it heavy right before training. It often works better after exercise or a few hours before it.
Yes, though the texture is best if the patty and bun are reheated separately. A skillet usually preserves the crust better than a microwave.
A cooked burger is best eaten within 1-2 days if refrigerated in a sealed container. Since it contains cooked ground beef and dairy, it should not sit out for long at room temperature.
The beef patty freezes better than the fully assembled burger. The bun and melted cheddar can lose texture after thawing, so freezing the components separately usually gives better results.
No. Greasiness depends more on the beef blend, cheese amount, sauces, and portion size than on the smashing technique itself.
People with gluten or dairy allergy or intolerance need to be careful because the bun contains gluten and the cheddar contains dairy. Those limiting saturated fat or sodium may also want to keep it as an occasional food.
Yes, quite a bit. Cheddar gives a sharper flavour and reliable melt, while milder cheeses taste softer and saltier cheeses can dominate the burger more easily.
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Nutrition data compiled from USDA FoodData Central and scientific sources.