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Lean Free Range Steak Burgers - 10 x 114g


Lean Free Range Steak Burgers - 10 x 114g

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Weight: 1.14 kg
Only £7.50
QTY:
Nutrient Per 100g Per serving
Energy (kJ) 662 755
Energy (kcal) 158 180
Fat 7.4g 8.4g
of which saturates 3.3g 3.8g
Carbohydrate 4.9g 5.6g
of which sugars 0.1g 0.1g
Protein 18g 20.7g
Salt 1.2g 1.4g

Nutritional information guideline only – view disclaimer.


Made by our team of pro butchers, these steak burgers are made using only the finest free range, grass fed beef.

Lightly seasoned, these burgers make the perfect midweek meal served up in a bun with a side of sweet potato fries.

Made by our team of pro butchers, these steak burgers are made using only the finest free range, grass fed beef.

Lightly seasoned, these burgers make the perfect midweek meal served up in a bun with a side of sweet potato fries.

QUICK FACTS:

  • High protein
  • Free range and grass fed
  • UK and Irish beef

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  • NUTRITIONALS
    Nutrient Per 100g Per serving
    Energy (kJ) 662 755
    Energy (kcal) 158 180
    Fat 7.4g 8.4g
    of which saturates 3.3g 3.8g
    Carbohydrate 4.9g 5.6g
    of which sugars 0.1g 0.1g
    Protein 18g 20.7g
    Salt 1.2g 1.4g

    Nutritional information guideline only – view disclaimer.

  • INGREDIENTS

    Beef (85.0%), Water (7.5%), Seasoning (7.5%) (Rice Flour, Potato Starch, Salt, Kibbled Onion, Onion Powder, Yeast Extract, Ground Black Pepper, Preservative (Sodium Metabisulphite), Black Pepper, Acidity Regulator (Sodium Ascorbate), Ground Ginger, Ground White Pepper, Chilli Powder).

    Allergy Advice: For allergens see ingredients in bold.

    Origin: UK / Ireland.

  • STORAGE & PREP

    Storage: Keep refrigerated and consume by the use-by date on the pack. Also suitable for home freezing. Freeze before the use-by date. Defrost thoroughly before cooking and once defrosted, consume within 24-hours.

    Cooking tip: Place under a preheated grill for 15 minutes turning frequently until thoroughly cooked and the juices run clear. Ensure product is thoroughly cooked before consuming.