4 beef quater pounders

by Lidl in Hamburgers Barcode 4056489241133
Poor nutritional quality

4 beef quater pounders by Lidl provides 257 kcal per 100 g, with 0.2 g of sugars and 23.2 g of protein. That is 96% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Hamburgers category.

Nutrient levels per 100 g

Fat
16.5 g · Moderate
Saturated fat
7 g · High
Sugars
0.2 g · Low
Salt
1 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 Burger (89 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 257 kcal 229 kcal 335 −23%
Total fat 16.5 g 14.7 g 19% 24.3 −32%
Saturated fat 7 g 6.2 g 31% 9.1 −24%
Carbohydrates 3.7 g 3.3 g 1% 24.4 −85%
Total sugars 0.2 g 0.2 g 5.3 −96%
Dietary fiber 0.7 g 0.6 g 2% 2.3 −71%
Protein 23.2 g 20.6 g 41% 22.3
Salt 1 g 0.9 g 2.4 −58%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1425 Hamburgers products on Foodmetria.

Compared with other hamburgers

Calories higher 44%
Sugars lower 9%
Salt lower 25%
Saturated fat higher 44%
Protein top 32%
Fiber top 71%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
1 Burger (89 g)
Sold in
United Kingdom
Barcode
4056489241133

Prices reported by shoppers

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Frequently asked questions

How many calories are in 4 beef quater pounders?

4 beef quater pounders contains 257 kcal per 100 g and about 229 kcal per serving (1 Burger (89 g)).

How much sugar is in 4 beef quater pounders?

4 beef quater pounders has 0.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is 4 beef quater pounders healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated July 3, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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