Bacon, Egg and Cheese Burger

Nutrition Facts

Serving Size 1 BURGER

Calories 746

Calories from Fat 2

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 50g

77%

Sat. Fat 16.9g

- - -%

Trans Fat 1.4g

Cholesterol 320.1mg

- - -%

Sodium 1090.5mg

47%

Amount/Serving

%DV*

Tot. Carb. 29.8g

Dietary Fiber 1.8g

Sugars 7.3g

Includes 2g Added Sugars

Protein 41.7g

Vitamin D - 2.4mcg - 0%

Calcium - 232.2mg - 23%

Iron - 5.3mg - 66%

Potassium - 647.1mg - 14%

INGREDIENTS: HALAL GROUND BEEF PATTY (halal ground beef), FRESH EGGS, POTATO ROLL (unbleached enriched wheat flour (flour, ferrous sulfate, niacin, thiamin, riboflavin, folic acid), nonfat milk, reconstituted potatoes (from potato flour), yeast, sugar, cane sugar syrup, wheat gluten, sunflower oil, contains 2% or less of each of the following: salt, butter, dough conditioners (sodium stearoyl lactylate, monoglycerides and diglycerides), monocalcium phosphate, cultured wheat flour, calcium propionate (a preservative), guar gum, ascorbic acid, datem, calcium sulfate, enzymes, turmeric color, annatto color, sesame seeds. ), FRESH TOMATO, PICKLES (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate (preservative), natural flavors, spices, yellow 5, polysorbate 80. ), BACON (pork cured with water, salt, sugar, sodium phosphate, sodium diacetate, sodium erythorbate, flavoring, sodium nitrite), LETTUCE (lettuce ), FRESH RED ONIONS, AMERICAN CHEESE (milk, cream, water, sodium citrate, salt, cheese culture, sorbic acid (preservative), citric acid, enzymes, soy lecithin, color added. contains: milk, soy. ), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten, Sesame

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.