How do pump more fat into a beef patty? Burger King responds: inject chunks of cheese. Their latest novelty food item is the BK Stuffed Steakhouse burger, which has the cheese pre-loaded into the meat patty, along with some jalapeños. The burger is “topped off with creamy poblano sauce,” according to the company’s press release. We’ll assume that “creamy” means mayo-based or something equivalently fatty. The burger is also served with lettuce and tomato.
Using the “limited time only” McRib-style strategy to hype the new burger, the “premium” sandwich will sell for $3.99. Of course, Burger King has not allowed the publication of nutrition info to mar the announcement of the sandwich, so we will be left to guesstimate its caloric content.
Let’s take a look at the existing Burger King steakhouse sandwiches, as published on the Burger King website. The current “XT” (extra thick) steakhouse burger alone, with the bun and no toppings is 630 calories. It has 16 grams of saturated fat 105 milligrams of cholesterol. Add one slice of American cheese and you’re up 100 calories to 730 total. Add mayo and you’re at 830 calories, 22 grams of saturated fat and 135 milligrams of cholesterol. Not mention 47 grams of carbs, 7 grams of sugar and 1640 milligrams of sodium.
Let’s give Burger King some small benefit of doubt and assume that there’s less cheese stuffed into that meat patty than would be in a slice of cheese. There’s also no mention of “extra thick” in the product description, so the patty may be somewhat slimmer than other BK Steakhouse burgers, but I don’t think that will shave off many calories. I would say this burger has at least 700 calories, or nearly half the number of calories you need in a day if you’re trying to slim down.
UPDATE 1/14/11: A note from Burger King’s PR agency regarding nutrition information for the BK Stuffed Steakhouse burger:
“Nutrition information is posted to BK.com periodically, and these have not been posted yet but will be soon.”
34g Total Fat
2g Trans Fat
48g Total Carbohydrate
2g Dietary Fiber
January 13th, 2011