Buffalo Wild Wings All-American Bacon Cheeseburger
This double cheeseburger runs high, mostly from the tomato, pickles, mayo, and bacon.
Most of this is cooked to order, which is the best case for histamine. Even so, a restaurant kitchen preps ahead and holds things warm through a service, so freshness varies more than it would at home. The rating above comes from the chain's published ingredients. If a dish is borderline for you, asking how it is prepared tells you more than the menu does.
Two patties with American cheese, bacon, lettuce, tomato, pickles, mustard, and mayo on a challah bun make for a stacked burger that lands high.
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Tomato and pickles — tomato is a classic histamine liberator, and pickles are pickled, a fermented process that builds histamine, so both push this up.
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Bacon and mayo — the bacon is cured, which raises histamine, and the mayo is high too, while the patty and bun themselves are milder.
Dropping the pickles, tomato, and mayo gets you much closer to a lower-histamine burger.
This rating comes from Buffalo Wild Wings' own published ingredient statement, read on August 11, 2026. Restaurant recipes vary by location and change over time, so always check the current listing: source 1, source 2. How we rate foods →
Buffalo Wild Wings All-American Bacon Cheeseburger and Buffalo Wild Wings are trademarks of their respective owners. This page is an independent histamine reference and is not affiliated with, endorsed by, or sponsored by the brand.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)