Quorn chicken style burgers
£2.50 (£9.93 per kg)
|Typical values||Per 100g||Per Burger|
|- Sugars||2.0g||1.3 g|
|- Saturates||1.0g||0.6 g|
|Salt Equivalent||1.3g||0.8 g|
Mycoprotein (56%), Wheat Flour (contains added Calcium, Iron, Niacin & Thiamine), Water, Vegetable Oils (Sunflower, Rapeseed), Rehydrated Free Range Egg White, Wheat Starch, Rice Flour, Milk Proteins, Flavouring, Wheat Gluten, Salt, Yeast, Firming Agents: Calcium Chloride, Calcium Acetate, Spice & Spice Extracts (Black Pepper, Fennel Extract, Red Pepper, Fenugreek, Pimento Extract, Nutmeg), Gelling Agent: Pectin, Colour: Paprika Extract
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
Quorn Chicken Style Burgers are very easy to prepare, so you can cook your favourite meals in next to no time. Follow the instructions carefully so you can enjoy them at their very best.Simply remove all packaging & cook from frozen as follows.Pre-heat the oven & baking tray to 220�C/425�F/Gas Mark 7, place Quorn Burgers on the baking tray & cook on the middle oven shelf for 16 minutes. Reduce cooking time by 2 minutes for fan assisted ovens.All appliances vary, these are guidelines only. Ensure Quorn Chicken Style Burgers are piping hot before serving.
Keep frozen below -18°C. Please refer to freezer manual guidelines. Do not refreeze once thawed.
Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.If you require specific advice on any Waitrose branded product, please contact Customer Support on 0800 188884 or email firstname.lastname@example.org. For all other products, please contact the manufacturer.This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.