Bacon Cheese Burger

Nutrition Facts

Serving Size 1 BURGER

Calories 782

Calories from Fat 7

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

Amount/Serving

%DV*

Total Fat 45.2g

70%

Sat. Fat 15.3g

- - -%

Trans Fat 1.4g

Cholesterol 112.7mg

- - -%

Sodium 1458.4mg

63%

Amount/Serving

%DV*

Tot. Carb. 52.5g

16%

Dietary Fiber 2.7g

Sugars 9g

Includes 7g Added Sugars

Protein 38.5g

Vitamin D - 0.5mcg - 0%

Calcium - 149.3mg - 15%

Iron - 5.9mg - 73%

Potassium - 619.6mg - 13%

INGREDIENTS: HALAL GROUND BEEF PATTY (halal ground beef), BRIOCHE HAMBURGER ROLL (bleached enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid, potassium bromate), water, sugar, soybean oil, yeast, contains 2% or less of the following: salt, corn flour, turmeric, mono & diglycerides, paprika, natural & artificial flavors, datem, calcium propionate (preservative), dextrose, cornstarch, cellulose gum, soy lecithin, sodium bicarbonate, beta carotene (color), ascorbic acid, l-cysteine hydrochloride, azodicarbonamide, enzymes contains: wheat, soy may contain sesame), FRESH TOMATO, APPLEWOOD SMOKED BACON (pork cured with: water, salt, sugar, natural smoke flavoring, sodium phosphates, sodium erythorbate, sodium nitrite), PICKLES (cucumbers, water, vinegar, salt, contains less than 2% of calcium chloride, potassium sorbate (preservative), natural flavors, polysorbate 80, yellow 5.), 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, 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.