Easy To Cook Pork & Piquillo Pepper Burgers340g

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Easy To Cook Pork & Piquillo Pepper Burgers
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Spicy pork burgers with cauliflower crumb and harissa mayonnaise
Oven cook for 35 minutes
  • Waitrose own label

PER 100g



Per Portion/per 1/2 pack (145g)



16% RI


19.20 g


27% RI


4.00 g


20% RI


3.20 g


4% RI


1.65 g


28% RI

RI = % of your daily reference intake

INGREDIENTS: pork (49%), cauliflower (11%), rapeseed oil, chickpeas, piquillo peppers (4%), potato starch, coriander, onion, rice flour, garlic purée, red chilli, olive oil, salt, pasteurised free range egg yolk, water, tomato paste, dried chilli flakes, coriander seeds, preservatives (acetic acid, sodium metabisulphite, sulphur dioxide), concentrated lemon juice, paprika, cumin, black pepper, caraway seeds, mint, dextrose monohydrate, mustard seeds, spirit vinegar.

Allergy Advice
For allergens see ingredients in bold.

Typical values as prepared. Contains 2 Servings

Typical valuesPER 100gper 1/2 pack (145g)
Energy903kJ1309 kJ
Energy217kcal314 kcal
Fat13.2g19.2 g
Of which Saturates2.8g4.0 g
Carbohydrate7.5g10.9 g
Of which Sugars2.2g3.2 g
Fibre2.2g3.2 g
Protein15.8g22.9 g
Salt1.14g1.65 g

Origin Information

  • United Kingdom


  • This product contains Additives
  • This product contains Preservatives

Oven cook

Preheat oven. Remove sleeve and film retaining sachet for later use. Scoop the topping mixture back onto the burgers using a teaspoon. Place foil tray directly on oven shelf in centre of oven. Cook thoroughly until the juices run clear and there is no pink meat. Serve burgers with the harissa mayonnaise. (Time 35 mins, Oven: 200°C, Fan: 180°C, Gas: Gas Mark gas 6)


sachetMixed Material
casePlastic - PP (Polypropylene)
sleevePaper & card


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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