Richmond Vegan Quarter Pounder Burgers are a meat-free alternative made with pea and wheat proteins. Each burger delivers a satisfying texture and flavour suitable for the whole family. Cook from frozen on the hob or in the oven for a quick and easy meal.
Seasoned Meat-Free Burgers made with a blend of Rehydrated Textured Pea and Wheat Proteins
Suitable for vegans
Bigger & better - A bigger, quarter pounder burger, compared to the original 85g burger, redeveloped to improve the nutritional values and texture.
Packaged in a protective atmosphere.
Vegan Society certified.
Nutrition
| 100g of Burger, as sold | 1 Burger (113.5g), as sold | |
|---|---|---|
| Energy | 696kJ/166kcal | 790kJ/188kcal |
| Fat | 6.0g | 6.8g |
| - of which saturates | 0.7g | 0.7g |
| Carbohydrate | 8.4g | 9.5g |
| - of which sugars | 2.4g | 2.8g |
| Fibre | 3.1g | 3.5g |
| Protein | 18g | 20g |
| Salt | 1.1g | 1.3g |
This pack contains 2 servings. Typical values per 100g: Energy 696kJ/166kcal. Reference Intake of an average adult (8400kJ / 2000kcal).
Ingredients
People with severe allergies to Legumes, such as Peanuts, could have a reaction to Pea Protein and should be cautious when introducing Pea Protein into their diet
Dietary Information
Suitable for Vegans. For allergens, see ingredients in bold.
Cooking instructions: General
Remove all packaging. Check that they're cooked all the way through... smiles guaranteed!
Hob: From Frozen
8-10 mins. Fry in a pan on the hob in a tablespoon of oil on a medium heat. Turn regularly until golden brown.
Oven cook: From Frozen
10-12 mins. Preheat oven to 190°C/ fan 170°C/gas mark 5. Place burgers on a baking tray in the middle of the oven and cook. Turn occasionally.
Country of origin: United Kingdom
Packaging: Tray
Storage: Once opened use within 2 days and within use by date. Suitable for freezing. Freeze no later than 2 days before use by date and use within 1 month. Defrost thoroughly before use. Do not refreeze once defrosted. Keep refrigerated below 5°C. Suitable for Home Freezing. Keep Refrigerated.
