Quarter Pound Bacon Cheeseburger

Nutrition Facts

Serving Size 1 BURGER

Calories 531

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 33.3g

51%

Sat. Fat 12.8g

- - -%

Trans Fat 0.6g

Cholesterol 90.3mg

- - -%

Sodium 1328.3mg

58%

Amount/Serving

%DV*

Tot. Carb. 31.1g

Dietary Fiber 1g

Sugars 7.1g

Includes 0g Added Sugars

Protein 26.6g

Vitamin D - 0mcg - 0%

Calcium - 78.6mg - 8%

Iron - 2mg - 25%

Potassium - 37.8mg - 1%

INGREDIENTS: GROUND BEEF PATTIES (beef), HAMBURGER BUN (unbleached enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup, yeast, contains 2% or less of the following: wheat gluten, salt, vegetable oil (soybean oil or canola oil), dough conditioners (contains one or more of the following: sodium stearoyl lactylate, calcium stearoyl-2-lactylate, monoglycerides and/or diglycerides, calcium peroxide, calcium iodate, datem, ethoxylated mono- and diglycerides, enzymes), soy flour, calcium sulfate, ammonium sulfate, ascorbic acid, monocalcium phosphate, calcium carbonate, sorbic acid, soy lecithin, calcium propionate (to retard spoilage. if yellow contains turmeric, paprika, and corn flour. May contain sesame seeds ), Bacon (BACON (pork, water, sea salt, cane sugar, cultured celery juice, cherry powder)), KETCHUP TOMATO IND SERV (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavoring), AMERICAN CHEESE (milk, cream, water, sodium citrate, salt, cheese culture, sorbic acid (preservative), citric acid, enzymes, soy lecithin, color added. contains: milk, soy.)

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.