Western Burger

Nutrition Facts
Serving Size 1 each
Calories 638
    Calories from Fat 4.7

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 32.7g
82%
Tot. Carb. 43.5g
33%
  Sat. Fat 13.8g
51%
  Dietary Fiber 2.3g
7%
  Trans Fat 0g
 
  Sugars 11.1g
 
Cholesterol 106.8mg
 
Protein 38.4g
 
Sodium 1008.1mg
67%
 
 
Protein   69%
  • Carbohydrates   33%
  • Total Sugars  
  • Fat   82%
    • Vitamin D - mcg   0%
  • Added Sugar   9%
  • Calories   27%
  • Sodium   67%
    • Calcium   17%
  • Iron   19%
  • Potassium   10%
    • INGREDIENTS:  GROUND BEEF PATTY (ground beef), HAMBURGER BUNS (enriched unbleached flour (wheat flour, malted barley flour, niacin, ferrous sulfate, thiamine hydrochloride, riboflavin, folic acid), water, high fructose corn syrup, yeast, liquid soybean oil, contains less than 2% of the following: salt, wheat gluten, dough conditioners (monoglycerides, sodium stearoyl lactylate, ascorbic acid, azodicarbonamide, calcium sulfate, calcium peroxide, enzymes), monocalcium phosphate, calcium propionate (preservative), sesame flour), Beef Stock (WATER (water), BEEF SOUP BASE (roasted beef and beef stock, salt, hydrolyzed corn protein, hydrolyzed corn gluten, corn starch, caramel color (class 1), sugar, contains 2% or less of yeast extract, onion powder, garlic powder, beef extract, spice, corn syrup solids, natural flavors, disodium inosinate, disodium guanylate, lactic acid, thiamine hydrochloride, calcium lactate, xanthan gum.* except for the small amount naturally occurring in the hydrolyzed corn protein, hydrolyzed corn gluten, and yeast extract.)), BATTERED ONION STRAWS (onions, bleached wheat flour, vegetable oil (soybean and/or canola), water, enriched bleached wheat flour (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), food starch - modified. contains 2% or less of dextrose, extractives of paprika (color), leavening (sodium acid pyrophosphate, sodium bicarbonate), modified corn starch, monoglycerides, natural flavor, salt, spices, sugar, whey, yeast extract, yellow corn flour), MONTEREY JACK CHEESE SLICE (pasteurized milk, cheese cultures, salt and enzymes), BARBECUE SAUCE (tomato puree (water, tomato paste), sugar, distilled vinegar, corn starch, contains less than 2% of salt, pineapple juice concentrate, spices, fruit juice (color), natural hickory smoke flavor, garlic*, water, molasses, natural flavors (includes celery), celery seed, tamarind concentrate. *dehydrated)
    ALLERGENS:  Milk, Wheat, Soybeans, Sesame
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.