What's wrong with this burger?

[Lavabe]

Agreed on all accounts, but that's pretty much true for all fast food meals, even the salads. It's disturbing how chains have duped the public into thinking that one of their salads is a healthier alternative to burgers and fries. One would have to hold the cheese and hold off on the dressing and other toppings for the meal to be taken seriously as a healthy alternative.

Chick-Fil-A included? ;)

As for dressing, go with a vinaigrette, assuming it doesn't have much sodium.

Brava, CathyCA!!

Oh man definitely Chick-Fil-A. They're salads, loaded with all of the toppings they provide without request, are you're doing worse than getting the equivalent sandwich. The chargrilled salad starts at a very respectable 180 calories, 6g fat, 4g fiber, 6g sugar, 22g protein, but if you add the croutons and dressing you end up around 400 calories, 25g fat, 4g fiber, 8g sugar, 23g protein. If you get the sandwich along you'll get 410 calories, 12g fat, 3g fiber, 10g sugar, 37g protein.

The Light Italian and Berry Balsamic are the healthiest on the menu. I haven't had the Light Italian but I love Berry Balsamic.

In comparison, a simliar salad (no toppings) at McDonald's packs on more calories than Chick-Fil-A. I'm too hungry to compare them with toppings. Time for breakfast!

So if you just went with the Berry Basalmic and avoid the croutons, what's the nutrition tally?

[Duke2014]

I read an article about this once; burgers are fried, and the grill lines are painted on. This is fairly common practice actually.

[colchar]

What's wrong with that burger is that some people will eat it, along with super-sized fries and a mega large coke at one sitting.

It's too big. It's too high in fat and caloric content to eat at one meal, but plenty of people will do so and compromise their health.

770 calories 17g sat. fat 115mg cholesterol 10g sugar 53g carbs
46g fat 0.5g trans fat 36g protein 1380mg sodium

Allergens:

* Wheat
* , Soy
* , Egg

To which burger are you referring?

[Miles]

Little grill right down (300 yards away) from the house, doing an incredible amount o'bidniz every day 'cept Sundays, deep fries Red Racer hot dogs. Having to be the neighborly type that I are, I've had them... . They keep the oil hot enough that when the dogs are put in, the casings are sealing in the lip and asshole juices, making them delectable and addictive and they lead to amnesia. They really do. People seem to keep forgetting what they taste like, so they keep going back.

I'd give that a try!

[DukeUsul]

I saw a great show once on Discovery or Food Network years ago on the art of food photography. It was absolutely disgusting some of the things they did to make the food look "perfect."

Sent from my Droid Incredible using Tapatalk.

[CameronBornAndBred]

I saw a great show once on Discovery or Food Network years ago on the art of food photography. It was absolutely disgusting some of the things they did to make the food look "perfect."

Sent from my Droid Incredible using Tapatalk.

You don't like glue in you cereal's milk?

[Miles]

I saw a great show once on Discovery or Food Network years ago on the art of food photography. It was absolutely disgusting some of the things they did to make the food look "perfect."

Sent from my Droid Incredible using Tapatalk.

It is truly amazing stuff to witness and take part in. Smells worse than it looks.

[bjornolf]

Grill marks. How in the bloody dickens do you get grill marks on the side of a burger?

Me thinks it's fake, which is bothersome.

Have you ever seen how they "flame broil" their burgers at BK? They have a big rotating thing with little square "cages" like the toasters a lot of dorms have. They stick the burger in the cage and it goes around the loop and drops out the bottom. When the burger is going up or down, it's resting on the edges of the "cage". That's how you get grill marks on the side of the burger.

And the scene in "The Whole Nine Yards" with Bruce Willis loses his mind over the Canadians putting mayo on burgers is my favorite scene in the movie.

[Miles]

Grill marks. How in the bloody dickens do you get grill marks on the side of a burger?

Me thinks it's fake, which is bothersome.

Have you ever seen how they "flame broil" their burgers at BK? They have a big rotating thing with little square "cages" like the toasters a lot of dorms have. They stick the burger in the cage and it goes around the loop and drops out the bottom. When the burger is going up or down, it's resting on the edges of the "cage". That's how you get grill marks on the side of the burger.

And the scene in "The Whole Nine Yards" with Bruce Willis loses his mind over the Canadians putting mayo on burgers is my favorite scene in the movie.

The only problem with your explanation is that BK precooks their burgers before they're flame broiled. In my experience, it's very difficult to get genuine grill marks on twice-cooked "beef". The "flame broiling" is only meant to reheat the burger. Those marks are fake, the only question now is "What makes the grill marks?".

[CameronBornAndBred]

Grill marks. How in the bloody dickens do you get grill marks on the side of a burger?

Me thinks it's fake, which is bothersome.

Have you ever seen how they "flame broil" their burgers at BK? They have a big rotating thing with little square "cages" like the toasters a lot of dorms have. They stick the burger in the cage and it goes around the loop and drops out the bottom. When the burger is going up or down, it's resting on the edges of the "cage". That's how you get grill marks on the side of the burger.

And the scene in "The Whole Nine Yards" with Bruce Willis loses his mind over the Canadians putting mayo on burgers is my favorite scene in the movie.

The only problem with your explanation is that BK precooks their burgers before they're flame broiled. In my experience, it's very difficult to get genuine grill marks on twice-cooked "beef". The "flame broiling" is only meant to reheat the burger. Those marks are fake, the only question now is "What makes the grill marks?".

Beef paint.

[CameronBornAndBred]

Just saw the XT commercial on TV. Beef paint in moving color.

[indoor66]

Grill marks. How in the bloody dickens do you get grill marks on the side of a burger?

Me thinks it's fake, which is bothersome.

Have you ever seen how they "flame broil" their burgers at BK? They have a big rotating thing with little square "cages" like the toasters a lot of dorms have. They stick the burger in the cage and it goes around the loop and drops out the bottom. When the burger is going up or down, it's resting on the edges of the "cage". That's how you get grill marks on the side of the burger.

And the scene in "The Whole Nine Yards" with Bruce Willis loses his mind over the Canadians putting mayo on burgers is my favorite scene in the movie.

The only problem with your explanation is that BK precooks their burgers before they're flame broiled. In my experience, it's very difficult to get genuine grill marks on twice-cooked "beef". The "flame broiling" is only meant to reheat the burger. Those marks are fake, the only question now is "What makes the grill marks?".

They didn't used to pre-cook. I owned a BK in the 80's and the meat was placed on the broiler raw and defrosted.

[Miles]

Have you ever seen how they "flame broil" their burgers at BK? They have a big rotating thing with little square "cages" like the toasters a lot of dorms have. They stick the burger in the cage and it goes around the loop and drops out the bottom. When the burger is going up or down, it's resting on the edges of the "cage". That's how you get grill marks on the side of the burger.

And the scene in "The Whole Nine Yards" with Bruce Willis loses his mind over the Canadians putting mayo on burgers is my favorite scene in the movie.

The only problem with your explanation is that BK precooks their burgers before they're flame broiled. In my experience, it's very difficult to get genuine grill marks on twice-cooked "beef". The "flame broiling" is only meant to reheat the burger. Those marks are fake, the only question now is "What makes the grill marks?".

They didn't used to pre-cook. I owned a BK in the 80's and the meat was placed on the broiler raw and defrosted.

Wow, that's awesome, I wish they could go back to that. The last time I went to BK I saw them grab some tongs, pull a patty out of a tray and then throw it in the broiler. It was quite unappetizing.

[CathyCA]

What's wrong with that burger is that some people will eat it, along with super-sized fries and a mega large coke at one sitting.

It's too big. It's too high in fat and caloric content to eat at one meal, but plenty of people will do so and compromise their health.

770 calories 17g sat. fat 115mg cholesterol 10g sugar 53g carbs
46g fat 0.5g trans fat 36g protein 1380mg sodium

Allergens:

* Wheat
* , Soy
* , Egg

To which burger are you referring?

The one in the picture. The Burger King XT, I think.

[colchar]

What's wrong with that burger is that some people will eat it, along with super-sized fries and a mega large coke at one sitting.

It's too big. It's too high in fat and caloric content to eat at one meal, but plenty of people will do so and compromise their health.

770 calories 17g sat. fat 115mg cholesterol 10g sugar 53g carbs
46g fat 0.5g trans fat 36g protein 1380mg sodium

Allergens:

* Wheat
* , Soy
* , Egg

To which burger are you referring?

The one in the picture. The Burger King XT, I think.

That's what I thought. Believe me, it tastes like it has double or triple the salt content listed.