Canned cheeseburgers were invented in 2008 by Trekking-Mahlzeiten, a Swiss company that makes ready-to-eat meals for campers and hikers, and then debuted by two other companies.

Being fully assembled burgers that contain meat, canned cheeseburgers require pressure canning, which allows them to be heated above 212° F, the temperature at which water boils.

By reaching temperatures of 240° F, pressure canning ensures all harmful bacteria are killed. Though not many have tried canned cheeseburgers, the limited reviews show a consensus.

The most consistent complaints about canned cheeseburgers are that the patty is mushy and granular, the bun is soggy, and the burger altogether is overwhelmingly salty.

Canned cheeseburgers must be heated by dropping the entire can, without its label, into a boiling pot before consumption. However, for multiple reasons, it’s better to avoid them.

The ones sold by The Adventure Company pack 297 Calories per 100 grams of burger, but they are also highly processed and contain a whopping 1.38 grams of sodium in every 100 grams.

Moreover, canned cheeseburgers include cheese, which, like other dairy products, doesn’t contain enough water to reach the temperatures required to kill most harmful bacteria.