Nutrition information for a typical burger is based on the type of beef, the type and quality of the bun, the preparation and the type, size and quality, and whether it is made of beef or pork.
The food has been chosen based on a range of factors, including whether it contains beef or beef products.
But some people are happy to eat any of these foods, while others prefer a specific type of meat, such as lamb, chicken or pork, or a specific preparation.
These are the results of a survey conducted for the latest edition of the Australian Consumer Law Survey (ACLS).
This year’s survey found the vast majority of people are satisfied with the way they eat their food, and some would like to buy more of it, according to the Australian Institute of Food Industry.
In general, people are most satisfied with their choices of food, according a survey commissioned by the Australian Food Council and carried out by Australian Consumer Action Network (ACAN) last year.
But when asked about how they would like their food to be prepared, people generally feel satisfied, with an average satisfaction rating of 10.9 per cent.
People are most likely to prefer a particular preparation if they want to eat their meals at home, with a rating of 7.1 per cent, and the majority of respondents said they would prefer a meat-free burger to a meat burger, with 4.5 per cent saying they would rather eat meat with the bun than without it.
The survey also found a large majority of consumers feel they are happy with their choice of meat in a restaurant.
About half of respondents, 52 per cent said they were satisfied with what they had eaten, with only 15 per cent dissatisfied.
The ACAN survey found that, although the majority still believe the price of meat is high and there are many benefits to meat consumption, a substantial number of respondents are now aware of the benefits of animal-free products.
The average satisfaction with a meat product has increased from 7.2 per cent in the first ACLS survey in 2011, when the study was carried out, to 10.3 per cent this year.
The findings are published in the Australian Journal of Public Health and Social Policy.