Steak ‘n Shake Original Double with Cheese Steakburger

Double patty cheeseburger from Steak 'n Shake.

This double patty cheeseburger is made with pure beef and melty American cheese. It’s served on a toasted bun with your choice of toppings such as lettuce, tomato, onions, and ketchup.

A Steak ‘n Shake Original Double Steakburger with Cheese has 640 calories, 41 grams of fat, 35 grams of carbohydrates, and 32 grams of protein.

Read this guide for a detailed overview of the nutritional information, ingredients, and allergens in the Original Double with Cheese from Steak ‘n Shake fast food restaurant.

Original Double ‘N Cheese Nutrition Information

Nutritional information, including calories, are based on a single serving measured as one double patty burger with cheese.

Percentage daily value (% DV) illustrates how much a nutrient per serving contributes to a daily diet of 2,000 calories.

Serving size: 1 Burger

% DAILY VALUE

Use %DV to determine if the level of nutrients in a food is low (5% or less) or high (20% or more).

%DV

Level

Saturated Fat

85%

Sodium

47%

%DV based on 2,000 calories

Calories

There are 640 total calories in one double patty cheeseburger from Steak ‘n Shake.

Here is a summary of calories by macronutrient, per serving:

  • 370 calories from fat
  • 140 calories from total carbs
  • 130 calories from protein

Dietary fats make up over half of the total calories. Carbohydrates contribute another 22% of the total and the remaining 20% of calories is from protein.

Double Steakburger with Cheese

% calories from fat, carbs and protein
Calories
CALORIES FROM fat
58%
CALORIES FROM CARBS
22%
CALORIES FROM Protein
20%

The summary of calories by nutrient is a rounded estimate based on the nutrition facts provided by Steak ‘n Shake. Calories may vary by location or as a result of how the cheeseburger is prepared.

FITNESS TIME TO BURN 640 CALORIES

  • Run 50 minutes
  • Walk 3 hours 25 minutes
  • Play Racquetball 1 hour 20 minutes

Estimate based on moderate level of activity by an adult with average BMI.

Nutrition Facts

Serving Size 1 Cheeseburger

Amount per serving

Calories

640

% Daily Value

Red indicates a high %DV.

Total Fat

41g

Saturated Fat

17g

Trans Fat

2g

Cholesterol

115mg

Sodium

1090mg

Carbohydrates

35g

13%

Dietary Fiber

1g

4%

Total Sugars

7g

Protein

32g

%DV based on a 2,000 calorie diet. Calorie needs vary and your %DV may be higher or lower. Provided for informational purposes only. Consult with your physician for dietary or healthcare advice.

Double patty cheeseburger from Steak 'n Shake.

Total Fat

A single serving of this double patty cheeseburger has 41 grams of total fat, including 17 grams of saturated fat. That is high.

The amount of total fat has a 52% daily value and the saturated fat reaches an 85% daily value (based on a 2,000 calorie diet).

SUMMARY OF FAT PER SERVING

  • 370 calories from dietary fats
  • 58% of total calories
  • 155 calories from saturated fat
  • 2 grams trans fat

Sodium

One double steakburger with cheese contains 1,090 milligrams of sodium. With a daily value of 47% (based on a 2,000 calorie diet), that amount of sodium is considered high.

For a lower sodium option, check out the Fish Sandwich or the Portobello and Swiss Steakburger.

Steakburger with Cheese Ingredients and Allergens

  • YOU SHOULD KNOW

This section is for reference and informational purposes only. Steak ‘n Shake in the process of adjusting its recipes to remove seed oils. The ingredients listed below for the bun and cheese recipes were provided in late 2023. We will update our records and nutrition guide as soon as additional information becomes available.

Steak ‘n Shake makes its steakburgers with 100% pure beef.

Here is the complete list of ingredients in the Original Steakburger with Cheese.

Ingredients

Steakburger Patty

100% Pure Beef

Regular Bun

Enriched Bleached Flour, Water, High Fructose Corn Syrup, Yeast, Soybean Oil, Wheat Gluten, Salt, Dough Conditioners (Mono- and Diglycerides), Ethoxylated Mono- and Diglycerides, DATEM, Ascorbic Acid, Calcium Peroxide, Azodicarbonaminde, Sodium Stearoyl Lactylate, Malt, Yeast Nutrients, Calcium Propionate, Soy Lecithin, Soy Flour, Whey, Enzymes, Calcium Dioxide

  • Enriched Bleached Flour includes wheat flour, malted barley flour, niacin, ferrous sulfate (iron), thiamin mononitrate, riboflavin, and folic acid.
  • Yeast Nutrients include monocalcium phosphate, calcium sulfate, and ammonium sulfate.

American Cheese

Cultured Milk and Skim Milk, Water, Cream, Sodium Citrate, Salt, Sodium Phosphate, Sorbic Acid, Citric Acid, Color Added, Acetic Acid, Enzymes, Soy Lecithin

Brief Definition of Select Ingredients

  • Acetic Acid, a carboxylic acid, is commonly used as a sour agent in vinegar, pickled vegetables and sauce.
  • Azodicarbonaminde is a chemical substance used as a whitening agent in cereal flour and as a dough conditioner in bread.
  • Calcium Dioxide, an inorganic chemical compound, is often used in food production to purify sugar and as a dough conditioner.
  • Calcium Peroxide is a quick oxidizing agent often used as dough conditioner for flour-bleaching or as leavening agent.
  • Calcium Propionate is the calcium salt of propanoic acid used as a food preservative; often found in commercial bread and baked goods.
  • Calcium Sulfate is an inorganic compound used across multiple industries. In food production, it’s primarily used as a coagulant, firming agent, or for leavening.
  • Citric Acid is an alpha-hydroxy acid that is extracted from citrus fruits such as lemons, limes, and oranges.
  • DATEM, is primarily used as an emulsifier in baking to strengthen the gluten network in dough.
  • Ethoxylated Mono- and Diglycerides, commonly referred to as Polyglycerate 60, is produced by an interaction between glycerides and ethylene oxide and is used to enhance aeration and improve volume in breads.
  • Monocalcium Phosphate, an inorganic compound, is used as a leavening acid to react with baking soda and provide aeration and volume.
  • Sodium Citrate, a trisodium salt of citric acid, is often used as a flavoring agent and anticoagulant.
  • Sodium Phosphate is a generic term used for a compound of sodium and phosphate.
  • Sorbic Acid is a natural fatty acid commonly used as a preservative to prevent growth of yeast, molds, and bacteria.
  • Soy Lecithin is a food additive derived from raw soybeans that is generally used as an emulsifier.
  • Thiamin Mononitrate is the nitrate salt form of Vitamin B1.

Allergens

The original cheese double steakburger is made with ingredients that include wheat, milk, and soy.

Steakburger Menu Prices

Here is the price of the original steakburger with cheese as well as select nutrition facts and prices for other steakburgers on the menu at Steak ‘n Shake.

Updated Aug 2025PriceCaloriesFatCarbsProteinSodium
Single without Cheese$3.7532013g32g15g820mg
Single with Cheese$4.4437018g33g17g420mg
Bacon 'n Cheese Single$5.5949028g36g23g1180mg
Bacon ‘n Cheese Double$6.7062039g34g32g580mg
Garlic Double$6.2074052g39g29g710mg
The Original Double$4.9546026g33g23g980mg
Original Double Steakburger with Cheese$5.5964041g35g32g1090mg
Western BBQ ‘n Bacon$7.0080046g63g32g930mg
Butter Double Steakburger$6.6982060g41g29g680mg
Triple with Cheese$7.9977051g33g41g540mg

Prices may vary by location.

Nutrition facts, prices, and ingredients are based on available information as of the date of publication. Restaurants and food manufacturers may change recipes or formulations without notice. Check package labels and ask the product manufacturer or restaurant for the most up-to-date information. Unless otherwise stated, %DV is based on a 2,000 calorie diet. All reports and reviews published on this site are for informational purposes only. NutritionandIngredients.com does not provide healthcare advice or dietary recommendations. Always consult your licensed physician for any healthcare or dietary advice.

Allergens, Nutrition Facts, Ingredients source: Steak ‘n Shake. Steakburger image courtesy of Steak ‘n Shake. Original design by Nutrition & Ingredients for purposes of fast food nutrition research and reporting.

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