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Rosé Veal, Quarter Pounders, 2 in a 228g pack
£3.28
In stock
About Product
What's it like?
Our Rose Veal Quarter Pounders have a similar taste to beef but slightly lighter in colour. Try with a chutney, mixed roast peppers, crispy bacon & melted brie.
- Our Rose Veal meat is sourced directly from the Netherlands.
- It's butchered by us here, at Kezie
- Pack includes 2 x 113g Quarter Pounders
- Gluten Free
- Cook from frozen
Nutritional Information
| VALUES OF COOKED PRODUCT | PRODUCT (PER 100G) |
|---|---|
| Energy (kJ) | 820 |
| Energy (kcal) | 195 |
| Fat (g) | 7.4 |
| of which Saturates (g) | 2.7 |
| Carbohydrates (g) | <0.1 |
| of which Sugars (g) | <0.1 |
| Fibre (g) | <0.1 |
| Protein (g) | 32.1 |
| Salt (g) | 0.18 |
Cooking Instructions
For best results pan fry from frozen. The following instructions are guidelines only. Ensure that the product is piping hot, thoroughly cooked and no pink colour remains before serving.
Do NOT refreeze after defrosting.
PAN FRY
- Remove from all packaging.
- Heat a little oil in a frying pan over a medium heat.
- Fry burgers over a low to medium heat for 15 –18 minutes.
- Turn occasionally, reduce heat if necessary.
OVEN
- Remove from all packaging.
- Pre heat oven to 220/Fan 200/Gas 6
- Cook Burgers for 18-20 minutes.
- Turn occasionally, reduce heat if necessary.
BBQ:
- Pre-heat the BBQ to a medium heat.
- Remove the product from the packaging.
- Place on the BBQ and cook for 15-18 minutes
- Turn frequently throughout cooking.
Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.
Recipes & Videos
Try building your own burger with these amazing fillings…
- Traditional Tomato Ketchup
- Blue Cheese
- Feta
- Cheddar Cheese
- Onion Rings
- Slaw
- Cucumber
- Red Onion
- Mushroom
- Bacon
- Roasted Red Peppers
- Grilled Pineapple
- Greek Tzatziki
Ingredients
Rose Veal Meat (89%), Water, Pea Flour, Seasoning (Salt, Ground Black Pepper) Potato Fibre
Allergy Advice: For all allergens, see ingredients in BOLD
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