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Butterball Turkey Burgers
Photo: Open Food Facts contributors (CC BY-SA)

Turkey patties

Butterball Turkey Burgers

24 oz

Excellent out of 100 High confidence
  • Ultra-processed
  • No additives
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Why it scores 82

Butterball Turkey Burgers scores 82 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Protein 20.5 g / 100 g: A good source of protein. Info
  3. Saturated fat 2.7 g / 100 g: High in saturated fat. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better burgers and patties

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Turkey Burgers

START100

Ingredients

  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [1][2]
subtotal−2.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [2]
subtotal−18

Nutrition per 100 g

  • Saturated fat 2.7 g / 100 g
    Strong High in saturated fat. [3]
  • Salt 0.6 g / 100 g
    Strong Contains some salt. [4]
  • Energy 161 kcal / 100 g
    Info Energy-dense for its weight. [5]
  • Protein 20.5 g / 100 g
    Info A good source of protein. [5]
subtotal−1

Bonuses

  • No additives
    Info No food additives in the ingredient list. [2]
subtotal+3
TOTAL 82Excellent

100 − 18.5 = 81.5 → 82

GTIN 00022655724155 · 2026-07-08

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy161 kcal
Fat8.9 g
Saturated fat2.7 g
Trans fat0 g
Carbohydrates0 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein20.5 g
Salt0.6 g

Serving: 1 patty (112 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

WHITE TURKEY, LESS THAN 2% SEA SALT, NATURAL FLAVORING. GLUTEN FREE.

Allergens and diets

  • Not vegan
  • Not vegetarian
  • Palm-oil-free

Always check the package: recipes change.

More from Butterball

Sources

  1. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  2. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  3. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  4. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  5. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  6. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  7. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org