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Rosé Veal, Quarter Pounders, 2 in a 228g pack
£3.51
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 manufactured by us here at Kezie
- Pack includes 2 x 114g Quarter Pounders in a 228g pack
- Can be cooked from Frozen
- Gluten Free
Nutritional Information
| VALUES OF COOKED PRODUCT | PRODUCT (PER 100G) |
|---|---|
| Energy (kJ) | 1057 |
| Energy (kcal) | 254 |
| Fat (g) | 16.2 |
| of which Saturates (g) | 3.88 |
| Carbohydrates (g) | <1.0 |
| of which Sugars (g) | 0.1 |
| Fibre (g) | 2.4 |
| Protein (g) | 25.8 |
| Salt (g) | 1.20 |
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
Why not try:
- Rose Veal Burgers with Mozzarella and Pesto: Cook the rose veal burgers until cooked through, then top with mozzarella and allow it to melt. Serve in toasted buns with pesto, rocket and sliced tomato.
- Rose Veal Burgers with Caramelised Onion and Blue Cheese: Cook the burgers and top with crumbled blue cheese. Serve in toasted buns with caramelised onions, rocket and a little burger sauce.
- Rose Veal Burgers with Tomato and Mozzarella: Cook the burgers and layer into toasted buns with fresh mozzarella, sliced tomato and rocket. Finish with a drizzle of balsamic glaze and serve with crispy wedges.
- Rose Veal Burger Wraps: Cook the burgers and slice into strips. Fill warm wraps with lettuce, cucumber, tomato and red onion, then add a little garlic yoghurt and serve with chips or salad.
- Rose Veal Burgers with Pesto and Roasted Peppers: Cook the burgers and serve in toasted buns with green pesto, roasted red peppers, rocket and melted cheddar. Add a side of crispy potatoes.
- Loaded Rose Veal Burger Fries: Cook and crumble the burgers, then scatter over crispy chips. Top with grated mozzarella, roasted peppers and spring onions, then grill until the cheese has melted. Finish with garlic mayo.
- Rose Veal Burger Pitta: Cook the burgers and cut into pieces before stuffing into warm pitta breads with shredded lettuce, tomato, cucumber and red onion. Add tzatziki and serve with a fresh salad.
- Rose Veal Burger with Fried Egg and Crispy Potatoes: Cook the burger and serve in a toasted bun with a fried egg, rocket and a little mayonnaise. Serve with crispy smashed potatoes for a hearty meal.
Ingredients
Rose Veal Meat (89%), Water, Pea Flour, Seasoning (Salt, Ground Black Pepper) Potato Fibre
Allergy Advice: For all allergens, see ingredients in BOLD
This game meat may contain bone although we have taken every care to ensure these have been removed.
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