Patty Melt Cheese Burger

Nutrition Facts

Serving Size 1 BURGER

Calories 499

Calories from Fat 1.6

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

Amount/Serving

%DV*

Total Fat 33.9g

52%

Sat. Fat 12g

- - -%

Trans Fat 1.4g

Cholesterol 93.2mg

- - -%

Sodium 1108.3mg

48%

Amount/Serving

%DV*

Tot. Carb. 23.2g

Dietary Fiber 1.1g

Sugars 3g

Includes 1.6g Added Sugars

Protein 25.5g

Vitamin D - 0.1mcg - 0%

Calcium - 128.7mg - 13%

Iron - 3.3mg - 41%

Potassium - 365.7mg - 8%

INGREDIENTS: HALAL GROUND BEEF PATTY (halal ground beef), TEXAS TOAST (enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin, mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], water, sugar, yeast, soybean oil, salt, calcium propionate (preservative), mono glycerides, datem, calcium sulfate, soy lecithin, citric acid, grain vinegar, wheat gluten, potassium iodate, monocalcium phosphate. contains wheat, soy made in a bakery that may also use milk and sesame), Grilled Yellow Onions (FRESH YELLOW ONIONS, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda)), 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), MONTREAL SEASONING (coarse salt, spices (including black pepper and red pepper), garlic, onion, sunflower oil, natural flavor and extractives of paprika)

ALLERGENS: Milk, 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.