Cheeseburger, on wheat bun, 1 medium patty
Common food
Photo: Wikipedia
A quintessential American staple, this cheeseburger on a wheat bun delivers a satisfying balance of savory beef, melted cheese, and the nutty chew of whole-grain bread. It's a calorie-dense, protein-rich meal that packs a flavorful punch in a compact, handheld form. The wheat bun adds a subtle earthy note and a bit more fiber than its white counterpart, making it a slightly heartier choice.
Calorie split: 26% protein · 24% carbs · 51% fat
↓ Full nutrition💚 Why it's loved
People love it for the iconic, comforting combination of juicy beef, melted cheese, and the satisfying texture of a bun—it's a cultural icon of casual dining. Its versatility is unmatched, as it can be customized with countless toppings to suit any palate, from classic to gourmet.
⚠️ Watch-outs & how to enjoy it better
The combination of red meat and cheese can be high in saturated fat and sodium, which may concern those monitoring heart health or blood pressure. To counteract this, opt for a leaner patty (e.g., 90/10 beef), use reduced-fat cheese, and pair it with a large side salad or steamed vegetables to increase fiber and nutrient density. Those with gluten sensitivities should choose a certified gluten-free bun or lettuce wrap.
Key benefits
- High-quality protein for muscle maintenance and satiety
- Source of B-vitamins (especially B12) from the beef patty
- Provides iron and zinc, essential minerals for energy and immunity
- Wheat bun offers more dietary fiber than refined white bread
- Convenient, balanced meal combining carbs, protein, and fat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The first cheeseburger is often credited to Lionel Sternberger, who allegedly added a slice of American cheese to a hamburger at his father's Pasadena, California, restaurant, the Rite Spot, around 1924.
Full nutrition (USDA data · scales with serving)
| Water | 46.0 g |
| Energy | 291 kcal |
| Protein | 18.5 g |
| Total lipid (fat) | 16.2 g |
| Carbohydrate, by difference | 17.0 g |
| Fiber, total dietary | 1.9 g |
| Total Sugars | 2.2 g |
| Calcium, Ca | 178 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 34.0 mg |
| Phosphorus, P | 222 mg |
| Potassium, K | 243 mg |
| Sodium, Na | 418 mg |
| Zinc, Zn | 3.4 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 23.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.16 mg |
| Riboflavin | 0.21 mg |
| Niacin | 4.5 mg |
| Vitamin B-6 | 0.29 mg |
| Folate, total | 39.0 ug |
| Folic acid | 5.0 ug |
| Folate, food | 34.0 ug |
| Folate, DFE | 42.0 ug |
| Choline, total | 48.6 mg |
| Vitamin B-12 | 1.6 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 34.0 ug |
| Retinol | 33.0 ug |
| Carotene, beta | 10.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 25.0 ug |
| Vitamin E (alpha-tocopherol) | 0.22 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.60 ug |
| Vitamin K (phylloquinone) | 3.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.8 g |
| SFA 4:0 | 0.07 g |
| SFA 6:0 | 0.06 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.09 g |
| SFA 12:0 | 0.11 g |
| SFA 14:0 | 0.69 g |
| SFA 16:0 | 3.6 g |
| SFA 18:0 | 1.9 g |
| Fatty acids, total monounsaturated | 5.8 g |
| MUFA 16:1 | 0.42 g |
| MUFA 18:1 | 5.3 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.93 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 54.0 mg |
Amino acid profile (per 100g)
Estimated from Fast foods, cheeseburger; double, regular patty; double decker bun with condiments and special sauce — USDA does not publish this profile for Cheeseburger.
| Tryptophan | 0.11 g |
| Threonine | 0.39 g |
| Isoleucine | 0.44 g |
| Leucine | 0.81 g |
| Lysine | 0.67 g |
| Methionine | 0.24 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.45 g |
| Tyrosine | 0.24 g |
| Valine | 0.52 g |
| Arginine | 0.58 g |
| Histidine | 0.29 g |
| Alanine | 0.61 g |
| Aspartic acid | 0.74 g |
| Glutamic acid | 2.4 g |
| Glycine | 0.70 g |
| Proline | 0.86 g |
| Serine | 0.44 g |
FAQ
Is a cheeseburger on a wheat bun healthier than one on a white bun?
Generally, yes. A wheat bun provides more dietary fiber and nutrients like B-vitamins and iron compared to a refined white bun, which can help with satiety and blood sugar regulation.
How can I reduce the calories in a cheeseburger without losing flavor?
Use a leaner beef patty (e.g., 90/10 or 93/7), choose a single slice of reduced-fat cheese, load up on vegetable toppings like lettuce, tomato, and onion, and skip high-calorie sauces like mayo or special sauce.
What's the best way to cook a burger patty for maximum juiciness?
For a juicy patty, avoid overworking the meat when forming it, cook on high heat for a good sear, and flip only once. Let it rest for a few minutes after cooking to allow the juices to redistribute.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.91 kcal/g · 25% calories from protein · 1.9 g fiber · 2.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.72 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.