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Linda McCartney 2 mozzarella 1/4lb burgers 227g

£1.95 (£8.60 per kg)

Quantity:

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Product Summary

Seasoned Vegetarian 1/4 LB Burgers Made with Rehydrated Textured Soya Protein, Onion and Mozzarella Cheese.

Ingredients

Rehydrated Textured SOYA Protein (64%), Rapeseed Oil, Onion (8%), Mozzarella Cheese (MILK) (8%), Seasoning (Yeast Extract, Malted BARLEY Extract, Onion Powder, Flavouring, Salt, Garlic Powder), Stabiliser: Methyl Cellulose, Chickpea Flour, Flavouring (Yeast Extract, Salt, Sunflower Oil, Acid: Citric Acid), Garlic Pur�e, Malted BARLEY Extract, Onion Powder

Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in CAPITALS

Nutrition

Typical values (grilled as per instructions) per 100g (grilled as per instructions) per burger
Energy 1013kJ 992 kJ
Energy 243kcal 238 kcal
Fat 13.8g 13.5 g
Of which
- Saturates 1.9g 1.9 g
Carbohydrate 10.3g 10.1 g
Of which
- Sugars 1.4g 1.3 g
Fibre 2.3g 2.2 g
Protein 18.2g 17.8 g
Salt 1.1g 1.1 g

. Pack contains 2 servings

Cooking Instructions

General
Cooking instructions given are for 2 burgers. For best results, always cook from frozen. All cooking appliances vary; timings are to be used as a guideline only, please adjust times accordingly. Ensure food is piping hot and cooked through prior to serving. Remove outer packaging. Grill for best results.

Oven Cook

From Frozen
Preheat oven to 200�C/Fan 180�C/Gas Mark 6. Place burgers onto a preheated baking tray and cook in the centre of the oven for 15-20 minutes, turning halfway through cooking.

Grill

From Frozen
Preheat grill to a moderate heat. Place burgers onto a wire rack in a grill pan and grill for 15-16 minutes, turning occasionally.

Recycling

Component Material Recyclable
Carton Card Yes

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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