A quirky social media trend known as the “Gatorade burger,” involving boiling ground beef patties in Gatorade instead of water or grilling them, gained traction online earlier this year, primarily on Instagram and TikTok. While posts have racked up thousands of likes as users tout it as a “hydration hack” for athletes or summer cookouts, the method raises food safety concerns and is unlikely to provide any nutritional benefit.
The process typically involves simmering patties in Gatorade flavors such as lemon-lime or fruit punch for about 15 minutes before assembling them with standard toppings. Instagram reels from July 2025 feature influencers showcasing it as a “refreshing twist” on traditional burgers. By September 2025, reactions on X included a mix of amusement and disgust, with some users labeling it a “war crime against food” while others discussed variations like Gatorade-marinated chicken or ribs.
Proponents, often young adults or fitness enthusiasts, claim the method enhances flavor and tenderness through the drink’s sugars and salts, similar to acidic marinades. However, the practice repurposes Gatorade — developed in 1965 at the University of Florida to replenish athletes’ electrolytes — in a way not intended by its creators.
The Gatorade burger is not the first social media-driven food trend to raise safety concerns. In 2023, the “NyQuil chicken” challenge, where poultry was marinated or cooked in cold medicine, prompted FDA warnings because of risks of ingesting toxic levels of medication and bacterial contamination from improper handling. Similarly, the 2024 “raw chicken smoothie” trend, blending uncooked poultry for supposed health benefits, was condemned for Salmonella risks. These fads, like the Gatorade burger, often prioritize virality over safety, ignoring established food handling guidelines.
From sports drink to soggy burger
There’s no evidence that boiling meat in Gatorade meaningfully transfers electrolytes to the food. And the resulting burgers are often described as soggy and unappetizing, with the drink’s artificial flavors clashing with savory meat. The concept of “eating your sports drink” lacks scientific backing for health benefits.
Food safety risks
Food safety concerns are significant with this unconventional method. The U.S. Department of Agriculture recommends cooking ground beef to an internal temperature of 160 degrees F to eliminate pathogens such as Salmonella or E. coli. Boiling meat in any liquid, including Gatorade, demands careful handling to prevent cross-contamination and undercooking.
Raw meat juices can introduce bacteria into the mixture, and reusing the Gatorade without separately boiling it to at least 165 degrees F increases risks of foodborne illness. Standard guidelines apply: Refrigerate meat promptly, avoid the “danger zone” of 40 degrees F to 140 degrees F where bacteria multiply rapidly, and discard any marinade that contacts raw meat to prevent recontamination.
Sugars, additives and unknown effects
Gatorade’s high sugar content poses additional issues. When heated, sugars can degrade, leading to off flavors and potentially forming harmful compounds. Artificial colors and flavors in the drink are not formulated or tested for cooking applications, introducing uncertainty about their stability under heat. Traditional marinades like vinegar or citrus are considered safer alternatives for tenderizing meat without these risks.
Proceed with caution
The Food and Drug Administration has issued no specific guidance on cooking with Gatorade or similar sports drinks. PepsiCo, Gatorade’s parent company, has not endorsed the practice or commented on its use in cooking.
As the fad spreads to other variations, adherence to established food safety practices is essential. Social media trends often emphasize novelty over safety, but following proven cooking methods helps minimize risks and ensures better results.
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