Fast foods, cheeseburger; single, large patty; with condiments
Whole food · Fast Foods
Photo: Wikipedia
A large, single-patty cheeseburger is a savory, juicy sandwich featuring a flame-grilled or seared beef patty topped with melted cheese and condiments, all nestled in a soft bun. Its taste is a classic umami-rich blend of savory beef, salty cheese, and tangy or sweet condiments, with a satisfying contrast between the soft bun and the hearty patty. Nutritionally, it's a calorie-dense meal providing a solid protein boost, but also significant fat and refined carbohydrates.
Calorie split: 23% protein · 29% carbs · 48% fat
↓ Full nutrition💚 Why it's loved
People love the cheeseburger for its iconic, craveable flavor profile—the perfect marriage of savory, salty, and sweet—and its deep cultural association with comfort, convenience, and casual American dining.
⚠️ Watch-outs & how to enjoy it better
It is high in saturated fat, sodium, and refined carbohydrates, which can contribute to blood sugar spikes and may be a concern for those managing heart health or blood pressure. To counteract, consider pairing it with a side salad or non-starchy vegetables for fiber, opting for a lettuce wrap instead of the bun, and practicing portion control by choosing a single patty over a double.
Key benefits
- Good source of complete protein for muscle maintenance
- Provides quick energy from carbohydrates
- Contains essential minerals like iron and zinc from beef
- Convenient and widely available source of calories
- Satisfying combination of protein, fat, and carbs for satiety
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The cheeseburger is said to have been trademarked in 1935 by Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado, though several other diners and chefs also claim to have invented it around the same time.
Full nutrition (USDA data · scales with serving)
| Water | 48.4 g |
| Energy | 269 kcal |
| Energy | 1127 kj |
| Protein | 15.2 g |
| Total lipid (fat) | 14.4 g |
| Ash | 2.3 g |
| Carbohydrate, by difference | 19.7 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 3.6 g |
| Sucrose | 0.15 g |
| Glucose | 0.93 g |
| Fructose | 1.3 g |
| Lactose | 0.47 g |
| Maltose | 0.76 g |
| Starch | 13.0 g |
| Calcium, Ca | 179 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 183 mg |
| Potassium, K | 223 mg |
| Sodium, Na | 591 mg |
| Zinc, Zn | 2.8 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.16 mg |
| Selenium, Se | 24.7 ug |
| Vitamin C, total ascorbic acid | 0.30 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.26 mg |
| Niacin | 4.0 mg |
| Pantothenic acid | 0.59 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 16.0 ug |
| Folic acid | 12.0 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 24.0 ug |
| Choline, total | 37.7 mg |
| Vitamin B-12 | 1.8 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 51.0 ug |
| Retinol | 47.0 ug |
| Carotene, beta | 47.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Vitamin A, IU | 237 iu |
| Lycopene | 810 ug |
| Lutein + zeaxanthin | 17.0 ug |
| Vitamin E (alpha-tocopherol) | 0.20 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 2.8 mg |
| Tocopherol, gamma | 0.32 mg |
| Tocopherol, delta | 0.06 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 4.4 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.0 g |
| SFA 4:0 | 0.19 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 0.72 g |
| SFA 15:0 | 0.09 g |
| SFA 16:0 | 3.6 g |
| SFA 17:0 | 0.14 g |
| SFA 18:0 | 1.9 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 6.0 g |
| MUFA 14:1 | 0.11 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.46 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 5.3 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.0 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.08 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 48.0 mg |
Amino acid profile (per 100g)
Estimated from Fast foods, miniature cinnamon rolls — USDA does not publish this profile for Fast foods.
| Tryptophan | 0.05 g |
| Threonine | 0.22 g |
| Isoleucine | 0.28 g |
| Leucine | 0.51 g |
| Lysine | 0.18 g |
| Methionine | 0.11 g |
| Cystine | 0.16 g |
| Phenylalanine | 0.33 g |
| Tyrosine | 0.21 g |
| Valine | 0.33 g |
| Arginine | 0.26 g |
| Histidine | 0.16 g |
| Alanine | 0.25 g |
| Aspartic acid | 0.36 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.25 g |
| Proline | 0.71 g |
| Serine | 0.37 g |
FAQ
Is a cheeseburger a good source of protein?
Yes, a typical single-patty cheeseburger provides around 15-20 grams of complete protein, which is beneficial for muscle repair and satiety.
How does the cheese affect the nutrition?
The cheese adds significant calories, saturated fat, and sodium, but also contributes calcium, protein, and vitamin B12.
Can I make a cheeseburger healthier at home?
Absolutely. Use lean ground beef or a plant-based patty, choose a whole-grain bun, load up on veggie toppings like lettuce, tomato, and onion, and use condiments sparingly or opt for mustard over mayo.
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 2.69 kcal/g · 23% calories from protein · 1.2 g fiber · 3.6 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: 2.65 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.