Apparently the burger has 1,330 calories, and it's on their AllNighter Menu
Here's another fast-food item for those of the competitive-eating spirit: Eater and Burger Business report that Steak 'n Shake has debuted the 7x7 Steakburger, labeling it "the ultimate challenge." Alternating layers of Steakburger patties and American cheese in between two buns, the 7x7 has some 1,330 calories in one burger. Excellent.
According to the website's nutrition info, the burger alone has 98 grams of fat, 290 milligrams of cholesterol, and 4,490 milligrams of sodium. In real people talk, that's 151 percent of your daily recommended intake of fat, 97 percent of your daily recommended intake of cholesterol, and 187 percent of your daily recommended intake for sodium. So actually, you could probably survive off one of these every day (these numbers are based off the standard 2,000 calories a day, after all).
Naturally, this isn't the first time burger chains have gone overboard with stacking meats and cheese: Jake's Wayback Burgers is reporteldy adding a nine-patty triple-decker burger in March, while In-N-Out has anywhere from a 3x3 to a 4x4 on their menu, even once making a 20x20 for those looking for a challenge. They no longer make the 20x20, but YouTube videos exist as evidence.
Just Do It Does Steak And Shake Have Breakfast All Day
Steak 'n Shake Operations, Inc. (doing business as Steak 'n Shake) is an American casual restaurant chain concentrated primarily in the Midwestern United States with locations also in the South, Mid-Atlantic and Western United States, Europe, and the Middle East. The company is headquartered in Indianapolis, Indiana and is a wholly owned subsidiary of Biglari Holdings. As of 2018, 628 Steak 'n. Steak N Shake Steak N Shake - Breakfast Bowl. Serving Size : 1 bowl. 300 Cal. 21 %16 gCarbs. 66 %22 gFat. 13 %10 gProtein. Log Food. Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,700 cal. 300 / 2,000 cal left. Fitness Goals : Heart Healthy . Fat 45g. 22 / 67g left. Sodium 1,800g. 500 / 2,300g left. Cholesterol 150g. 150 / 300g left. Nutritional Info. Carbs 16 g.
Coronavirus: McDonald's cuts back on menu, ends All-Day.
US President Joe Erlinger tweeted on Wednesday night: 'All day breakfast's response to this news: 'I'll be back.'' Some workers are worried about going to work Workers at McDonald's and other fast. You eat twice per day, either at breakfast and dinner or lunch and dinner Each meal is to be the same Each meal should contain 0.75 – 1.5lbs of steak and between 3 and 6 eggs Your eggs can be prepared in whatever fashion you enjoy most (I like to poach mine) Use as much or as little butter and seasoning (salt/pepper) as you wish on your steak
Steak 'n Shake's New AllNighter Menu Features 7-Patty.
If you're craving a seven-patty cheeseburger between midnight and 6 a.m., then Steak 'n Shake has you covered with their new AllNighter menu. Besides more standard dishes like Buffalo wings and chili cheese fries, you can get the 7x7 Steakburger , seven Steakburgers and seven slices of American cheese stacked into a towering one-pound burger packing 1,330 calories and 98 grams of fat for $7.77. Every meal should contain between 4 and 6 eggs, and 0.75 to 1.5 lbs (340 – 680 grams) of steak. Two meals per day for example, breakfast and dinner or lunch and dinner. Every 6th day is a day for re-feeding with carbohydrate. Condiments such as salt, pepper and butter are allowed. No other foods should be eaten.
Steak 'n Shake - Order Online
Steak 'n Shake Parent Site Login. Home View Menus FAQ Steak 'n Shake. 429 Coit Road, Plano, TX 75075. Change Location. Phone: (972) 758-2992 Pickup Hours: Open today 10am-10pm Car Hop Hours: 11am-10pm Delivery Hours: No Delivery Today Accepted Cards: Mastercard, Visa, American Express, Discover Business Hours Sunday: 10am-10pm Monday: 10am-10pm Tuesday: 10am-10pm Wednesday: 10am-10pm. If you have never been inside a Steak 'n Shake - it is a sort of retro 50's throw back diner. Late night, there are all sorts of people who are sobering up and our waitress shared some great stories of things she has seen and heard. Ready to get started? The marquee item is absolutely their 7x7 steakburger which is exactly what it sounds like - seven delicious and super greasy steakburger.
Copycat Steak n’ Shake Garlic Cheeseburger
Have you tried the Steak n’ Shake Double Garlic Cheeseburger yet? Oh my goodness. It is definitely one of the best cheeseburgers I have ever had. I think one of the reasons that I love it so much is because…
b) It is so different from burgers you get at other places
c) It has a lot of garlic… did I mention that already? ha!
I seriously CRAVE these burgers. I knew I couldn’t keep driving across town every time I got a craving, so I set out to make my own version.
Theirs is a double steakburger with two very thin meat patties and two pieces of cheese. I chose to do one thicker meat patty with the two pieces of cheese. Then we both add a big spooful of garlic butter spread on top of the patty, followed by a little melted butter and generous sprinkling of garlic salt on top of the bun.
My husband grills the best burgers you will EVER EVER taste in your life. He gets all the credit for grilling this bad boy right here. His burgers are sooooo incredibly juicy.
What’s the Difference Between Steak Patties and Beef Patties?
A hamburger consists of ground beef using various meats from a cow. Although steak comes from the same animal, you get a better grade of meat with a steak patty.
Steak is usually ground with a grinder or chopped using a food processor to form the patty. But, the patty will come from a specific steak cut, much like you’d order from a restaurant. A ground steak burger, then, is usually more expensive than a hamburger because you’re getting an actual cut of steak in patty form rather than the leftovers you get in a beef patty.
The grade of meat is what helps keep a steak patty super juicy and flavorful if cooked correctly. Most steak patties are leaner with a lower fat content than beef patties, and they will dry out quickly if you don’t cook them properly.
A. H. "Gus" Belt (born in Morrisonville, Illinois) founded Steak 'n Shake in Normal, Illinois, in February 1934, after serving four years in the United States Marine Corps. He converted the combination gas station and chicken restaurant that he owned (Shell's Chicken) into a hamburger stand. 
Steak 'n Shake's slogan "In Sight It Must Be Right" originally referred to Belt's practice of wheeling a barrel of T-bone, sirloin, and round steaks into the public area of his restaurant, then grinding them into burgers in front of his customers.  This practice was intended to reassure customers of the wholesomeness of the product at that time, ground beef was still viewed with some skepticism by the general public, based on the likelihood of its having deliberate impurities introduced into it. This practice of grinding the beef in public also helped assure his customers of the veracity of Belt's "Steakburger" claim because they could see for themselves that he was grinding steaks into the hamburger meat. Later, patrons were assured that Steakburgers were still made from these ingredients "at our own commissary" for shipment to the restaurants, where the open grill line remains "in sight" to customers.
Following the success of the original restaurant, Belt purchased a chain of "Goal Post" restaurants throughout central Illinois, converting them into Steak 'n Shake restaurants. [ when? ] He also added curb service at this point. 
The original building at the intersection of Main Street and West Virginia Avenue was damaged by a fire in the early 1960s, but it was repaired and its dining room expanded. In the late 1990s, Steak 'n Shake sold this building to the Monical's Pizza company.
After Gus Belt Edit
Steak 'n Shake continued to expand throughout Illinois following the death of its creator in 1954, with ownership passing through many hands, including Gus's wife Edith (who ran the chain until 1969) Longchamps, Inc. (an East Coast steakhouse company that owned the chain from 1969  to 1971  ) and the Indianapolis-based Franklin Corporation, led by Robert Cronin, author of Selling Steakburgers: The Growth of a Corporate Culture. After the acquisition, Franklin moved Steak 'n Shake's headquarters from Normal, Illinois, to Indianapolis.
In 1981, Steak 'n Shake and its parent company Franklin were acquired by E. W. Kelley and Associates,  whose chairman, E. W. "Ed" Kelley was responsible for the restaurant chain until his death on July 4, 2003. 
Under Sardar Biglari Edit
Entrepreneur Sardar Biglari took control of Steak 'n Shake in August 2008 after 3 years of declining same-store sales and losses of $100,000 per day. He led a turnaround that resulted in 24 straight quarters of increases in same-store sales and profits of $100,000 per day.  [ unreliable source? ] Biglari focused the brand on burgers, fries and milkshakes, reducing the menu from eight pages to a bi-fold.  However, Steak n' Shake ran into renewed problems in 2016 and onward, with revenue declining sharply.  Potential reasons include underinvestment in restaurants after the deep price cuts of 2008, competition from "fast casual" restaurants like Chipotle that aimed for a more high-class experience, and two expensive lawsuits from former managers who accused the chain of misclassifying them as salaried employees and refusing to pay earned overtime. 
In 2018, Steak 'n Shake changed its business model to a franchise partner system, with Biglari attempting to turn all of the 400+ company-owned restaurants into franchise operations. Entrepreneurial single-unit operators could take control of an existing Steak 'n Shake for $10,000, an unusually low price, but would need to turn over fifty percent of the restaurant's profits to Steak 'n Shake.  The firm remained heavily indebted, however. As of April 2020, its debt was rated as a low C/D "speculative" grade by bond rating agencies, colloquially known as junk bonds. The Washington Post considered the chain extremely likely to default with a low likelihood of recovering, with the restaurant closings due to the COVID-19 pandemic in the United States being an unrecoverable blow to the firm. 
The first Steak 'n Shake in the state of Indiana was opened as a drive-in restaurant in Indianapolis in November 1954.  As typical for this time period, this restaurant had offered curb service (carhop) in addition to table service and takeout. At the time of the opening of this location, Steak 'n Shake had locations in five states.
The company entered North Carolina for the first time by opening a franchised location in Greensboro in December 1996. 
Steak 'n Shake entered Wisconsin with locations in Racine, Janesville and Madison in the late 1990s,  but all locations closed by 2004.  Another franchiser opened locations in Waukesha and Wauwatosa in 2007, but both closed by 2010.   The chain has yet to return to the state.
After briefly operating a few restaurants in south Texas during the 1970s, Steak 'n Shake returned to Texas by opening locations in the Dallas–Fort Worth area beginning in 2001,  in the Houston area beginning in 2012,  and in the San Antonio area beginning in 2013. 
Steak 'n Shake entered South Carolina for the first time by opening a location in Greenville in February 2001. 
The company entered Oklahoma for the first time by opening a franchised location in Edmond in 2004. 
Steak 'n Shake entered West Virginia for the first time by opening a franchised location in Barboursville in August 2007. 
Steak 'n Shake opened their first location in Nevada inside the South Point Casino in Las Vegas, Nevada in July 2010  and a second Nevada location in Reno in July 2013.   In January 2017, a second location was opened in Las Vegas, the third in Nevada, in the Student Union building on the campus of the University of Nevada, Las Vegas  followed by a second Reno location, the fourth in Nevada, in July 2017. 
Steak 'n Shake entered Louisiana for the first time  by opening a location near Baton Rouge in Covington in 2011. 
The company first entered Colorado via a franchise in Denver in November 2011  before the parent took over the Colorado locations after a lengthy lawsuit between the franchisee and the parent company.
In January 2012, they opened their first and only location in the state of New York on the island of Manhattan in New York City,  adjacent to the Ed Sullivan Theater, then home to the Late Show with David Letterman. Indiana native David Letterman, an avid Steak 'n Shake fan, would frequent the location and mention it often on his show.  This location closed in October 2017, ending the chain's five year presence in the state. [ citation needed ]
The first location in New Jersey was opened by a franchise holder in September 2012 in Paramus.  At the beginning of 2016, a second and third location within New Jersey were opened by the same franchisee in West Windsor Township and Hamilton Township,  but both of those locations quietly disappeared within a year. In September 2017, the original Paramus location, the last location in New Jersey, also closed after a five-year struggle to remain in business. 
The first Steak 'n Shake location in the state of Arizona was opened in Tempe in October 2013.   A second Arizona location was open on the campus of the University of Arizona in Tucson in July 2017. 
The first and only location in the state of Montana, and in the upper plain states, was opened in Billings in December 2013.  This location was forced to close after two and a half years in July 2016 due to poor sales that were blamed on "harsh reviews on social media". 
Steak 'n Shake expanded to California in July 2014 by opening a location in Victorville.   A Los Angeles County location was opened in Santa Monica in late October   and another in Burbank in December.  After a lack of activity for over a year in the highly competitive Californian marketplace, the company announced in April 2016 of the expected opening of their first Orange County location, their fourth in California, in Aliso Viejo in mid-May.  After a short delay, a fifth California location was opened behind schedule in Riverside in August 2016.  In March 2017, a 6th location opened in Yucca Valley. [ citation needed ] After 3.5 years of operation, the Victorville location closed abruptly in February 2018 after receiving an eviction notice for failure to pay rent.  
In 2015, the company planned a restaurant in Northern California in Campbell, California, but local residents delayed it.  Because of that delay, the first location in Northern California opened instead in Daly City in November 2016.    This opening was followed by the opening of the first Central California location in Fresno in March 2017.  A second San Francisco Bay Area restaurant was opened on the campus of San Jose State University (SJSU) in July 2017.  After a long four delay fighting local anti-development activists, the company finally opened their long expected restaurant in Campbell in September 2017.  After four months of operation, the Daly City location closed along with the Campbell location in January 2018.  This leaves only San Jose location on the campus of SJSU as the only Bay Area store.  After 10 months of operation, the lone Central California location in Fresno also closed in January 2018. 
In June 2015, the first location in Maryland opened in Millersville.  Two years later, the struggling Maryland franchisee filed for voluntary bankruptcy in June 2017 while still remaining open.  This location finally closed in January 2018 after the Circuit Court for Anne Arundel County seized the restaurant for non-payment on loans and taxes. The restaurant and contents were auctioned off by the court on January 31, 2018.  Later that year, the franchise owner was arrested after FBI filed an indictment against the franchise owner for plotting to kill his wife and to burn the restaurant down in an attempt to receive insurance money for his then failing business.  In January 2019, the restaurant has reopened under new management.  In April 2019, the same franchise owner of the Millersville location announced plans to open a second location in White Marsh by summer 2019. 
The first location in the Pacific Northwest opened in Seattle, Washington in May 2016. 
In September 2018, the first location in the state of Delaware was opened in Middletown. 
In March 2019, the first location in the state of Nebraska was opened on the campus of University of Nebraska–Lincoln. 
In March 2019, Steak 'n Shake announced plans to open its first restaurant in Washington, D.C., inside the Rayburn House Office Building to serve House members, staffers, and the public who pass "through security and a metal detector".  The location officially opened for business in the first week of September 2019.  And come 11 January 2021, the first Steak N Shake Location the Des Moines Suburb of West Des Moines opened, joining seven other stores in Iowa, with strict measures, like no eat-in dining. 
In December 2013, Steak 'n Shake opened a corporate office in Monte Carlo, Monaco, to support its expansion in West Asia and Europe. 
West Asia Edit
In October 2012, Steak 'n Shake announced its first international expansion agreement with plans to open forty locations in the United Arab Emirates. The first of these locations opened in Dubai in 2013,  but closed in a little more than a year. Ultimately, only two out of the original 40 locations planned were opened in the United Arab Emirates. Both closed in January 2015. 
The brand also announced in December 2013 a 50-unit franchise agreement in Saudi Arabia with AB Holdings. The first location in Riyadh was expected to open in the first half of 2014. 
The first location in the Persian Gulf country of Kuwait was opened in December 2014.  This location appeared to have been closed after less than three years of operation. 
The first location in Qatar opened at the Tawar Mall in November 2017. 
The first two European locations opened in Cannes, France, in May 2014   and on the island of Ibiza in Spain in June 2014. 
The second location in France was opened in Marseille in December 2014.  A third location in France was opened in Toulon in April 2016  and was quickly followed in June by the openings of a fourth and fifth locations in Caen and Rueil-Malmaison,  in October by the openings of a sixth location at the Cité Europe shopping centre in Coquelles,  and in November of a seventh location in Fenouillet.  The eighth and ninth location in France were open in Bordeaux   and Anglet respectively in early 2017.  A second location in Marseille was opened in December 2017.  A third location in Marseille, the 17th location in France, was opened in May 2018. 
The second location in Spain was opened in the capital Madrid in September 2015  followed by a third location in Churra, Murcia in October 2015. 
The first location in Italy opened in Milan in December 2015.  A second location was opened in Peschiera del Garda in May 2016.  A third location was opened in Castione Andevenno in September 2016. 
In July 2016, the first location in Portugal opened in Montijo, near Lisbon. 
In December 2016, the first store in the United Kingdom opened in Chester, Cheshire, England.  The only location within the UK was closed 21 months later in August 2018.  
Franchise pricing lawsuits Edit
Between 2010 and 2015, Steak 'n Shake became involved in lawsuits with several of its franchisees concerning mandatory menu prices and mandatory food sourcing. As of August 2013 [update] , five lawsuits had been filed. The first lawsuit began in 2010 and is by Stuller, Inc., the Illinois franchisee that is the oldest franchisee in Steak 'n Shake's history. Stuller won a preliminary injunction that went to the 7th Circuit Court of Appeals in August 2012.  Three more franchisees filed suit in April 2013—Druco Restaurants based in St. Louis, People Sales & Profit Co. based in Georgia, and Scott's S&S Inc. in Pennsylvania.  A settlement was reached with these franchisees in 2014, but terms of the settlement were not made public. 
Steak 'n Shake filed suit against Denver franchisees Larry and Christopher Baerns in July 2013 over the same issues, with a counterclaim soon after.  Steak 'n Shakes won their lawsuit in U.S. District Court against the Baerns when judge ruled that the Baerns intentionally overcharged customers.  The complaints by the franchisees also question whether Steak 'n Shake promised franchise results that could never actually be achieved under its policies. 
Employee classification lawsuits Edit
286 managers in the St. Louis area filed and won a lawsuit against Steak 'n Shake on grounds that they were misclassified as exempt employees unable to earn overtime.  Steak 'n Shake had to pay $7.7 million in damages. They were sued again by an even larger group of 1100+ managers on similar grounds as of 2019, that case was pending. 
The Steak n Shake Company (Steak n Shake) is engaged in the ownership, operation and franchising of Steak n Shake restaurants. As of September 28, 2005, the Company had 399 Company-owned restaurants and 49 franchised restaurants located in 20 states. Steak n Shake restaurants are generally open around the clock. In addition to its core menu, the Company offers a breakfast menu during breakfast hours. During the fiscal year ended September 28, 2005 (fiscal 2005), lunch and dinner sales accounted for approximately 36.4% and 45.4% of sales, respectively, while breakfast and late night sales account for 6.6% and 11.6% of sales, respectively. The Company offers full-service dining with counter and dining room seating, as well as drive-thru and carryout service. Steak n Shake's menu has featured items that include STEAKBURGER sandwiches, thin and crispy French fries, and hand-dipped milk shakes. In fiscal 2005, new menu offerings included expansion of Sippable Sundaes Milk Shakes, with the inclusion of one additional Holiday shake flavor, white chocolate and the addition of two new Halloween Shakes.
During fiscal 2005, Steak n Shake opened 19 new units and four new franchisees units. The Company owned units were built in the Florida, Indiana, Ohio and Texas markets, with a franchise opening creating a new presence in Arkansas. During such time it completed the purchase of 17 restaurants owned by Kelley Restaurants, Inc. (KRI), a former franchisee. Steak n Shake's franchising program is designed to extend brand name recognition and derive additional revenues without substantial investment by the Company.
The Company operates a distribution center in Bloomington, Illinois, from which food products (except for items purchased by the restaurants locally, such as bakery goods, produce and dairy products) and restaurant supplies are delivered to 102 Company-owned and nine franchised restaurants. The restaurants served by the distribution center are located in parts of the Midwest (primarily in Illinois, Missouri, Iowa and Wisconsin). The restaurants that are not serviced by the distribution center obtain Company-approved food products and supplies from two separate independent distributors, one with locations in Orlando, Florida and Pryor, Oklahoma, and the other with a location in Zanesville, Ohio.
Steak n Shake is in the process of testing new Premium Topping Steakburgers for future launch. Offerings for these new Premium Topping Steakburgers include Three Cheese, Hickory Smoked Thick Bacon and Grilled Mushroom 'n Onion. As of September 28, 2005, the 49 franchised Steak n Shake restaurants operated by 17 franchisees, were located in Arkansas, Georgia, Illinois, Indiana, Kentucky, Mississippi, Missouri, North Carolina, Oklahoma and Tennessee. The Company assists franchisees with both the development and ongoing operation of their restaurants. Its management personnel assist with site selection, approve all restaurant sites and provide franchisees with prototype plans, and construction support and specifications for their restaurants. Steak n Shake's staffs provide both on-site and off-site instruction to franchised restaurant management associates.
The Company's financing subsidiary, SNS Investment Company, Inc. assists qualified franchisees in financing the development of one or more franchised restaurants by purchasing or leasing approved sites from third parties, constructing the restaurant and leasing or subleasing the finished facility to the franchisee. As of September 28 2005, six restaurants were being financed through this subsidiary.
- 2 tablespoons oil
- 1 1/2 pounds ground beef
- 1/2 teaspoon salt
- 1 can onion soup
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon black pepper
- 2 teaspoons cocoa
- 2 cans kidney beans
- 1 (6 oz.) can tomato paste
- 1 (8 oz.) can tomato sauce
- 1 cup cola (Coke, Pepsi, or generic)
Brown ground beef and salt in oil. Put soup in blender, blend for 1 minute. Add all to crock pot. Drain beef and beans before adding to pot. Let simmer on low for 6 hours or on high for 2 hours.
How to Make Steak Burger at Home?
Looking for an easy to make a recipe that does not require hours of work in the kitchen? Steakburger is the perfect choice for you.
What could be better than a juicy beef pile with caramelized onions? You can grill them, fry them, and top them with whatever. If you ever had a boring steak burger before, then we are going to help you to make something far better than those commercial steak burgers you buy at the supermarket. And most importantly, you will know some tips for making the ultimate steak burger.
Before we get into the process of making your steak burger, let’s dive into a little bit of history of steak burger.
A steak burger is a type of sandwich prepared using steak as a primary ingredient and is considered to be one of the oldest processed food. The use of the term ‘Steak burger’ dates to the 1920s in the United States of America. In 1934, A.H Gus, the founder of ‘Steak n Shake’ devised a steak burger and offered it to the customers at the company’s first location in Normal, IL.
Beefsteak is typically used, although other meats can also be made into steak burgers. They may be prepared with various accompanied and toppings. This steak burger used a combination of ground meat from the strip portion of T-bone steak and sirloin steak in its preparation.
Read this step-by-step method involved in making a great steak burger.
Every Steak 'n Shake burger, ranked
The origins of the smashed-patty burger lack a definitive birthplace, but somewhere in the Midwest would be an informed guess. Freddy’s , based in Wichita, and Schoop’s in Northwest Indiana are two purveyors of the griddle-smashed, crisp-edged burger that’s grown in popularity in recent years.
But forced to name a favorite, my answer will always be Steak ‘n Shake.
The dual- towns of Bloomington- Normal, Illinois—about a three-hour drive southwest of downtown Chicago—has produced two well-known national companies: State Farm Insurance, and the burger chain Steak ‘n Shake. By measures of QSR, the trade publication of quick-service restaurants, Steak ‘n Shake is the 32nd largest chain in America (between Jersey Mike’s and Checkers/Rally’s). As an adopted Midwesterner myself, Steak ‘n Shake feels very Midwest—humble, reliable, operating without the fanfare or hysteria that a new-to-town Shake Shack or In-N-Out might achieve.
There’s much to like about the chain: Steak ‘n Shake is a sit-down, order-from-a-server restaurant, but the price point is closer to fast food’s. A good part of its menu are priced at $3.99 and arrives with a side of shoestring fries. A recent promotion jumped on the in-vogue 4-for-$4 trend in chain restaurants , offering a burger, fries, a cookie, and an additional side for a four-spot. When I dined with my wife and toddler one recent Saturday, we were amazed to walk out of the restaurant fully satiated and having paid only $16, tip included.
Of course, its inexpensiveness would be for naught if the food wasn’t good—but no issue here, as Steak ‘n Shake burgers rate in my top-tier among chains. Its griddled crisp beef patty produces its namesake steak flavor, taking advantage of Louis-Camille Maillard ’s discovery that browned, seared foods increases its tastiness. And there is perhaps no condiment more satisfying than a few splashes of its bottled banana pepper brine onto the beef.
Worst: Hot Fudge Sundae
Steak n Shake/Facebook
Desserts aren't necessarily meant to be healthy—they are supposed to be a treat! Even still, a calorie- and sugar-laden dessert following a sodium-rich meal can make you feel bloated and lethargic. If you want a healthier dessert, the dietitians recommend steering clear of the hot fudge sundae
"At 460 calories and 46 grams of sugar, the hot fudge sundae bottoms out the dessert list," Pine said. "That's like eating 11 and a half cubes of sugar! If you're really in the mood for ice cream, ask for the ice cream alone or order the kids' hot fudge sundae, which is about half the size of the regular version, meaning half the amount of calories, fat, and sugar."
And if you think subbing in something sweet as your drink option is better, not so fast, as Davis recommends avoiding the root beer float, too. It comes in at 280 calories and 47 grams of sugar.
"Most of the sugar will come in liquid form, so it is absorbed faster and will not make you feel like you just ate double your sugar allowance," Davis warned. "Try to avoid sweetened beverages and choose water instead."