I have previously analysed McDonalds’ range of sandwiches, and found that the larger beef burgers tend to have higher levels of fat, cholesterol and salt. However, we all need a treat now and then, and many people (such as myself) find McDonald’s beef burgers more enjoyable to eat than its chicken burgers.

This article shall analyse the beef burger from McDonalds’ menu, and identify those with the highest and lowest amounts of saturated fats, cholesterol and sodium (salt). This will allow readers to make more nutritionally informed decisions when they make their next visit to McDonalds.

Data

The data was obtained from the official McDonalds.com website. Please note that the statistics are for McDonalds restaurants based in the USA. Regional values may vary, and I have not included any local specialities.

Results

Saturated Fat

* Quarter Pounder 7g
* Big N’ Tasty 8g
* Angus Bacon & Cheese Snack Wrap 9g
* Angus Mushroom & Swiss Snack Wrap 10g
* Angus Deluxe Snack Wrap 10g
* Big Mac 10g
* Big N’ Tasty with Cheese 11g
* Double Cheeseburger 11g
* Quater Pounder with Cheese 12g
* Angus Deluxe 16g
* Angos Mushroom & Swiss 17g
* Angus Bacon & Cheese 17g
* Double Quarter Pounder with Cheese 19g

Cholesterol

* Quarter Pounder 65mg
* Big N’ Tasty 70mg
* Angus Bacon & Cheese Snack Wrap 75mg
* Angvs Mushroom & Swiss Snack Wrap 75mg
* Angus Deluxe Snack Wrap 75mg
* Big Mac 75mg
* Double Cheeseburger 80mg
* Big N’ Tasty with Cheese 85mg
* Quater Pounder with Cheese 90mg
* Angus Deluxe 135mg
* Angvs Mushroom& Swiss 135mg
* Angus Bacon & Cheese 145mg
* Double Quarter Pounder with Cheese 155mg

Sodium

* Big N’ Tasty 720mg
* Quarter Pounder 730mg
* Angus Mushroom & Swiss Snack Wrap 730mg
* Big N’ Tasty with Cheese 960mg
* Angus Deluxe Snack Wrap 990mg
* Big Mac 1040mg
* Angus Bacon & Cheese Snack Wrap 1080mg
* Double Cheeseburger 1150mg
* Angus Mushroom& Swiss 1170mg
* Quarter Pounder with Cheese 1190mg
* Double Quater Pounder with Cheese 1380mg
* Angvs Deluxe 1700mg
* Angus Bacon & Cheese 2070mg

Analysis

The Quarter Pounder is the top healthiest in terms of saturated fat, cholesterol and sodium. However, it is not commonly available outside of the United States. After that, the Big N’ Tasty is the healthiest burger. This is McDonald’s rival to Burger King’s Whopper burger. But unfortunately it has been discontinued in the United Kingdom, where I reside. However, the M Burger appears to be similar.

Browsing down the list, the unhealthiest burgers include the Angus Bacon & Cheese, Double Quarter Pounder with Cheese. It appears that adding bacon and/or cheese increases the level of undesirable contents in a burger. Size also matters, as the Angus and Double Quarter Pounder burgers are larger than average.

Conclusion

This study appears to show that eating less is healthier, as it leads to a lower consumption of unhealthy ingredients. Adding bacon and cheese is also particularly unhealthy, though this study may be skewed in this regard, as cheese can be part of a healthy diet.

Health conscious readers who enjoy eating beef burgers from McDonalds’ menu would be advised to choose the smaller burgers that do not contain bacon or cheese.

QUICK AND EASY MICROWAVE TACO BURGERS
1/3 cup taco sauce
1/4 cup very fine dried bread crumbs
1 tsp chili powder
1/4 tsp garlic salt
1 lb lean ground beef
4 hamburger buns
4 lettuce leaves
4 slices pepper jack cheese

In a mixing bowl combine the taco sauce, bread crumbs, chili powder, and garlic salt. Crumble the ground beef into the mixture and mix together well. Shape the mixture into four equal sized patties. Place the patties in an 8-inch square glass baking dish. Cover loosely with paper toweling or waxed paper. Microwave on high for 3 minutes. Drain off excess fat, turn the patties over and return them to the microwave. Cook an additional 3 to 6 minutes or until the burgers are no longer pink. Remove from the microwave and drain the patties on paper towels. Add a slice of the pepper Jack cheese to each pattie. Place a lettuce leaf on the bottom part of each hamburger bun. Place the patties on hamburger buns atop the lettuce. Top with the top of the buns.

Suggested condiments: pickles, onion slices, salsa, cherry tomatoes

Enjoy!

Jack in the Box is one of the nation’s largest hamburger chains, with more than 2,200 restaurants in 18 states. They also own and operate Qdoba Mexican Grill, a leader in fast-casual dining, with more than 500 restaurants in 43 states and the District of Columbia.

Their burgers and steaks menu includes Steak Teriyaki Bowl, Sirloin Cheeseburger, Sirloin Swiss & Grilled Onion Burger, the Mini Sirloin Burger (made with ground sirloin, American cheese, a tangy pickle, sweet ketchup and grilled onions) and their Sourdough Steak Melt. Add their classic tacos, chicken and fish salads, grilled sandwiches and famous milkshakes, and they’ve become a popular family haunt.

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – here are Jack in the Box’s most popular recipes of all time…

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–Classic Jack in the Box Beef Taco–

1 lb ground beef

1/3 cup refried beans

1/4 tsp salt

2 Tbs chili powder

1/4 cup Ortega or pico pica mild, taco sauce

12 soft corn tortillas

3 cups cooking oil, Crisco brand

6 slices American cheese

1 head lettuce, chop fine

Brown the beef over low heat, use a wooden spoon to chop and stir the meat. When the beef is brown drain the fat. Add the refried beans and use the wooden spoon to mash the whole beans into the mixture to create a smooth texture.

Add the salt, chili powder and 2 Tbs of taco sauce to the mixture. Remove from the heat.

In another skillet heat 1/4 inch of oil until hot.

Spread 1/2 of the beef mixture on the center of each corn tortilla.

Fold the tortillas over and press so that the beef filling holds the sides together.

Drop each taco into the pan of hot oil and fry on both sides until crispy.

When cooked remove the tacos from the oil and place them on a rack or some paper towels until they cool.

Slightly pry open add 1/2 slice American cheese

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–Jack in th Box Mini Sirloin Burgers–

1 lb. ground sirloin

1 tsp. black pepper

1/2 tsp. seasoned salt

1/2 onion sliced thin

4 slices American cheese

6 to 8 pickle slices

Ketchup

1 Tbsp. peanut oil

Combine ground sirloin, seasoned salt, and ground pepper.

Mix well. Slice onion thinly and place into a skillet with peanut oil.

Grill onions slowly, do not brown onions. When the onions are almost translucent make 6 to 8 hamburger patties, make them thick (approximately 1/2 inch), and place into hot pan.

Grill hamburgers for 4 to 5 minutes before turning them. Flip hamburgers, and remove onions. When hamburger patties are done assemble them with.

Bottom bun, pickle, meat patty, cheese, grilled onions, and then ketchup. Serve quickly. We imagine you will find these tasty.

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Jack in the Box Oreo Cookie Milkshake

3 cups vanilla ice cream

1 1/2 cups milk

8 Oreo cookies

Combine the ice cream and milk in a blender and mix on low speed until smooth.

Break Oreo cookies into pieces while adding them to the blender. Mix on low speed for 5 to 10 seconds or until the cookies are mostly pureed into the shake, but a few larger pieces remain. Use a spoon to break up any larger chunks.

Pour shake into two glasses.

Dig In and Enjoy!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular new Recipe Site TRIOND’S NOTECOOK at Click Here to See My Recipes on Notecook!.

What’s new from Jack in the Box

Proving once again that breakfast is not just for egg, sandwiches and sausage biscuits, Jack in the Box restaurants have introduced a filling and protein-packed alternative to the more common fast-food fodder, a Breakfast Pita Pocket.

Featuring scrambled eggs, strips of bacon and ham, and American cheese stuffed in pita bread made with whole grain, and served with a side of fire-roasted salsa.

- Brian

They cook up 22 gourmet burgers – like the Banzai Burger with grilled pineapple rings – and the hot 5 Alarm Burger. And the Pot Roast Burger – “just like Grandma used to make.” And they make “American classics,” like the Red Robin Gourmet Cheeseburger.

==>> If you want to prepare a delicious meal to impress family, friends or even a hot date you met at one of the hot new Romance sites like WUVING.com – here are Red Robin Gourmet Burgers most popular recipes of all time…

–Red Robin Gourmet Burgers Famous Seasoning–

- 3 tablespoons salt
- 1 tablespoon instant tomato soup mix
- 2 teaspoons chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon ground black pepper

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–Red Robin Gourmet Burgers Banzai Burger–

1/3 pound ground hamburger meat
1 sesame bun
1 tblsp mayo
1/4 cup shredded lettuce
1 pineapple ring
2 cups teriyaki sauce (divided into 2 separate measuring cups)
2 slices tomato
1 slice Cheddar cheese

Form round burger patty. Marinate burger patty in bowl #1 of teriyaki sauce for 30 minutes.

Marinate pineapple ring in bowl # 2 of teriyaki sauce for 30 minutes.

Remove burger patty and grill on high heat to desired doneness.

Melt Cheddar cheese on top of patty while still on grill pan by covering with lid.

Grill pineapple ring on medium heat for 1 minute on each side.

Spread mayo on both halves of the bun.

On bottom bun, place tomato slices, followed by the broiled hamburger patty with cheese (tomato on the bottom!).

On top of burger patty, stack the pineapple ring and shredded lettuce.

Put the two together and you’ve got a signature Red Robin burger; one that’s both sweet, salty and hearty

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–Red Robin Gourmet Burgers 5 Alarm Burger–

Chipotle Mayonnaise:

1/4 Cup mayonnaise
1/4 Teaspoon ground chipotle chile pepper
1/8 Teaspoon paprika

Combining the ingredients in a small bowl. Cover and chill until you are ready to use it.

Preheat barbecue to medium heat. Shape ground beef into a round patty that is slightly larger than the sesame seed bun. Sprinkle with Red Robin Seasoning over both sides of the patty. Grill for 3 to 5 minutes per side, or until the patty is cooked.

Just before the burger is done place a couple slices of pepper jack cheese on top of the patty to melt. Toast the sesame seed bun on an indoor griddle or skillet, or on barbecue, watching carefully to avoid burning.

The Burger:

1- 5.5-ounce ground beef patty
1/4 Teaspoon Red Robin Seasoning
2 Slices pepper jack cheese
1 sesame seed hamburger bun
4 to 6 bottled jalapeno slices (nacho slices)
2 Tablespoons fresh salsa or pico de gallo
1/3 Cup shredded iceberg lettuce

Spread approximately 2 teaspoons of the chipotle mayonnaise on top and botton of the toasted bun.

Place the hamburger patty on the bottom bun. Add 4 to 6 jalapeno slices on the patty.

Spoon 2 tablespoons of salsa or pico de gallo over the jalapeno slices.

Add about 1/3 cup of shredded lettuce on and finish with bun top.

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–Red Robin Gourmet Burgers Freckled Lemonade –

2 tbsp. frozen strawberries with syrup (let melt)
1 1/2 C MinuteMaid Lemonade
Ice

In a tall highball glass, place two tablespoons the strawberries and syrup into the bottom of a glass.

 Add lemonade and stir the mixture together. Fill the glass with ice.

Source: The chefs and bakers of Red Robin Gourmet Burgers – Thanks Guys & Gals!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular romance site Wuving.com.

Some Red Robin Gourmet Burgers other Menu Entrees:

BAKED POTATO SOUP
Loaded with potatoes, this creamy soup is topped with sour cream, Cheddar cheese and bacon bits, then sprinkled with green onions. Served with house bread.

CLAMDIGGER’S CLAM CHOWDER
A traditional New England-style clam chowder. Served with house bread.

BLTA CROISSANT
A buttery croissant filled with sliced turkey breast, hickory-smoked bacon, fresh sliced avocado, lettuce, tomato & mayo. Served with our bottomless steak fries.

CAESAR’S CHICKEN WRAP
A marinated-grilled chicken breast sliced & stuffed in a fresh spinach tortilla, with Caesar dressing, Parmesan cheese, diced tomatoes and crisp romaine lettuce. Served with our bottomless steak fries.

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- Brian

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Dig in and enjoy!

Here’s some options for diet dinner recipes that you can use to whip up a healthy and great meal for the family. If you want burgers, they don’t have to look like a grease fried hockey puck. Make it with lean beef or turkey. Grill it or even try broiling it (BK style), and cook it to your liking.

Burgers when cooked right are loaded with protein and help stimulate muscle growth, they also fire up your fat burners. To give your burger great flavor and added pop, when making your patty with the stuff you would normally put on top of it. Add things like onion, torn baby spinach leaves, crushed garlic cloves, reduced-fat shredded cheese (your favorite kind), and your favorite seasonings.

A great option for making your burger more fulfilling or even larger is adding 1 egg, and a half cup of oats to it. Tastes great. Also if using a bun, get whole wheat buns as most grocery stores carry them. Why is it that people say that anything exotic they eat, tastes like chicken?

I haven’t tried any of these and don’t plan on it, but I’ve heard people say that frog legs, turtle and even snake meat all taste like chicken! When you think of chicken from a healthy standpoint. The first thing that pops in your head is probably, a boneless, skinless and dry chicken breast right?

Well neither scenario is not given much respect to the great bird that so many love to eat, its big cousin the turkey doesn’t get a lot of respect as well. The bottom line is these relatives are great and powerful sources of protein and great go-to options whenever you’re stuck on what to eat.

A quick lunch option could be a chicken sandwich,lets say you had some good ol’ southern fried chicken the previous night, but you don’t want to eat all of that grease and unhealthy skin for lunch. Peel the skin off and strip the chicken from the bones. Throw it on some whole wheat bread, add some baby spinach leaves or romaine lettuce, a little low fat mayo and mustard, some tomato, onion, etc. You have now transformed your leftovers into a healthy meal.

These recipes take on their names from the regions that they originate from:

The Georgina Greek Feast:

You will require 150 grams of juicy, tender and char grilled organic beef burger, some roasted red capsicums, feta cheese, some olives, salad and some basil pesto.

Birdsville Beef Burger:

Organic Beef Burger Pattie on a wattle seed bun accompanied by some beetroot relish, coz lettuce, tzatziki, bacon, tomato, some cheese and egg.

Classic Cooper Beef Burger:

You will require 113 grams of juicy, tender organic beef burger, served on wattle seed bread with truss tomatoes, lettuce, caramalised onions and some salsa.

The Thargo Works Burger:

You will need a beef burger, organic eggs, free range bacon, some tomatoes, sliced onion (red), organic cheese and some Dijon Mustard served on Turkish Bread.

The Bulloo Burger:

Organic beef burger, free range eggs, short rindless bacon, pineapple, cheese, beetroot and some aioli on toasted wheat bun.

Strut Steak Sandwich

You will need some organic rib eye roll steak, baby rocket leaves, caramalised onions, cornichons that is baby gherkins and some tomato chutney.

You can buy organic grass fed beef with OBE Organic Beef. For more info please visit their website at http://www.obebeef.com.au

PORK BURGERS WITH PEPPERS AND MUSHROOMS

1 small red bell pepper
1 small green bell pepper
1 banana or jalapeno* pepper, seeded and chopped
1 lb ground pork (do not use sausage)
1 tbsp Worcestershire sauce
2 tsp fresh ground black pepper
8-oz fresh sliced mushrooms
4 flat breads
1/2 cup mayonnaise

Slice half the peppers into rings and set aside. Chop the remaining peppers into small pieces.

In a bowl, combine the chopped peppers, pork, 2 teaspoons of the Worcestershire sauce, and 2 teaspoons fresh ground pepper. Shape mixture into 4 equal patties.

In a large hot skillet that has been sprayed with nonstick cooking spray, cook the patties over medium high heat for about 12 minutes, turning once. (Internal temperature should reach 160 degrees.) Transfer to a plate and cover.

In the same skillet you cooked the patties in, cook the pepper rings and mushrooms for 3 minutes. Lightly sprinkle with salt or garlic powder, if desired.

Wrap breads in paper towels and cook in the microwave on high for about 30 seconds. For the sauce, combine the mayonnaise, the remaining one teaspoon of Worcestershire sauce, and some black pepper, if desired. Place the burgers on the breads and top with the pepper mushroom mixture. Pass the sauce for each individual to add the amount they prefer.

Enjoy!

LEMON TURKEY BURGERS

1 egg, lightly beaten

1/3 cup finely chopped onion

3 tbsp minced fresh parsley

1 tsp caraway seeds, crushed

1/2 tsp salt

1/2 tsp fresh ground black pepper

1 lb. lean ground turkey

1 tbsp olive oil

6 whole-wheat sandwich buns

6 lettuce leaves

6 tomato slices

In a large mixing bowl, combine the egg, onion, parsley, lemon juice, lemon peel, garlic, caraway seeds, salt and pepper.  Crumble turkey over the mixture and mix well, using hands if necessary.  Shape into 6 patties.  Heat oil in a large non-stick skillet over medium heat.  Add burgers, cooking in two batches if necessary, to the skillet.  Cook until no longer pink in the center.  A meat thermometer should read 165 degrees to reach doneness.  Serve patties on rolls with lettuce and tomato slices.

1 sandwich:  268 calories, 24 g carbs, 18 g protein

Note:  Not all ground turkey is lean.  When purchasing, be use you buy lean ground turkey.

Enjoy!

First comes the burger itself.  You can, of course, make your own burgers.  While I greatly admire those who do this, it is simply beyond my current culinary skill or enthusiasm.  I purchase frozen veggie burgers from my local grocer.  Most grocery will stores carry some form of veggie burger, however a grocery store with more of a healthy food emphasis will likely have a greater variety.  If you are vegan do be certain to find a variety of veggie burger which is vegan.  A surprising number of veggie burgers contain such things as eggs and cheese.  Generally, if I don’t see the work “vegan” prominently displayed on the package I won’t purchase it.

I tend to loosely categorize veggie burgers as denser or lighter.  I consider vegan Boca Burgers to be a bit denser, and perhaps closer in consistency to a traditional meat burger patty.  I consider most varieties of Gardenburgers and Sunshine Burgers to be of a lighter consistency.  Lately I have been enjoying Amy’s All American burger, which I feel is somewhere in the middle. Heating a veggie burger with a microwave is fairly easy.  It is probably best to consult the instructions printed on the box the burger patty comes in as to microwaving instructions for the specific product that you are preparing.  I like to use a microwaveable plate to heat the patty on.  Often I won’t place the patty directly on the plate, but will place two wooden chopsticks under the patty.  I do this because I have had plates break as a patty went from frozen to hot rather quickly.  If the patty is frozen I’ll heat for a full minute on one side, flip it over and heat for an additional 15 seconds or so.  If the patty is not frozen I’ll heat for slightly less time.

While the burger is heating I will simultaneously be toasting a bun.  I like a sprouted whole wheat bun, but you can use virtually any type of bread, or none at all, to make a great burger.  I like the bread and all toppings to be vegan.  I won’t stress this for every ingredient I list, but I personally like it all to be completely vegan.

You can certainly use the traditional condiments, and put ketchup, mustard, relish and / or pickles on your burger.  There is a reason this is so popular.  This comes as close as I would want in taste to the meat burgers I ate years ago.

Mayo is another condiment many people enjoy on a burger, and there are some great vegan mayonaises out there including Vegenaise and Nayonaise.  I’ve never liked mayo on burgers, but I do love it on Tofurky sandwiches.  Go figure.

I don’t often have vegan cheese on hand, but if I do I will add that.  This is the one ingredient that you might want to heat along with the burger patty.  I’d put it on after I flipped the patty for the last 15 seconds or so of heating, and would not start out with it on the frozen patty.

As some veggie burgers can be a little dry I will often add a topping with some oil such as olive tapenade, sun dried tomatoes in olive oil, or (if I have it) avocado slices.  This will really add a lot of body and flavor to the burger.

A tomato slice is a fantastic addition to any burger. A  nice red tomato slice looks fantastic and tastes great.

I always like to add a lettuce leaf or two.  This adds a great crunch, and I always have some lettuce in the fridge.

A few slices of an onion can add a lot of zest to a burger.  The classic onion for this would be a red bermuda, but I think any onion be it vadalia, white, or yellow, would be just fine.

Sautéed mushrooms are great on burgers.  However, I’ve never put them on a veggie burger.  It’s too much work!  My guess is that most people who are up to sautéeing mushrooms aren’t eating frozen burger patties.  Still, very tasty.

For some reason I like to have a little something on the side when I eat a burger.  I don’t know why, the burger is usually enough to eat, but I really enjoy a small side dish.

If you cut into a tomato for that tomato slice, why not dice up the rest of the tomato for a side dish.  You can even shred up a bit of lettuce and voila!, you have a side salad.

Potato chips.  I love potato chips.  For me a little can go a long way, and I can stretch a smallish bag for one week of lunches.

And, finally, don’t forget the pickles.  If I have nice deli style spears I’ll put one of those on the side.  If I don’t, I’ll go with a few pickle chips, which I always have a jar of in the fridge.

So there you have it, an easy and delicious vegan lunch.  Enjoy every sandwich!

Please check out more great resources for Vegans I have at my website, www.VeganUSofA.com.