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Elk, Quarter Pounders, 2 in a 228g pack
£7.89
In stock
About Product
What's it like?
Our Elk Quarter Pounder burgers are packed with flavour, with a firm, juicy bite. Try in a wholegrain roll, with cooked shredded beetroot & mayo.
- Our Elk meat is sourced directly from the EU.
- 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) | 756 |
| Energy (kcal) | 180 |
| Fat (g) | 6.2 |
| of which Saturates (g) | 3.3 |
| Carbohydrates (g) | 3.6 |
| of which Sugars (g) | 0.6 |
| Fibre (g) | 1.6 |
| Protein (g) | 26.6 |
| Salt (g) | 1.23 |
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 all packaging.
- Heat a little oil in a frying pan over a medium heat.
- Fry the burgers over a low to medium heat for 15 –18 minutes.
- Turn occasionally; reduce heat if necessary.
OVEN
- Remove all packaging.
- Preheat oven to 220/Fan 200/Gas 6
- Cook Burgers for 18-20 minutes.
- Turn occasionally; reduce heat if necessary.
BBQ:
- Preheat 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:
- Elk Burger with Bacon and Cheddar: Cook the elk burger in a hot skillet or on the barbecue until cooked through. Top with mature cheddar and crispy bacon, then serve in a toasted brioche bun with lettuce, tomato, red onion and burger sauce. Serve with seasoned wedges or fries.
- Elk Burger with Brie and Caramelised Onion: Cook the elk burger until cooked through and top with Brie. Slowly caramelise sliced onions in a little butter, then toast a brioche bun and fill with the burger, caramelised onions and rocket. Serve with crispy potato wedges.
- Elk Burger with Blue Cheese and Crispy Onions: Cook the elk burger until cooked through, then top with crumbled blue cheese and allow it to melt slightly. Place in a toasted bun with crispy onions, rocket and a smoky burger sauce. Serve with fries or a simple side salad.
- Elk Burger Wrap: Cook the elk burger until cooked through, then slice into strips. Fill a warm tortilla with the elk, shredded lettuce, tomato, cucumber, red onion and grated cheese. Add garlic mayonnaise or burger sauce, wrap tightly and serve with crispy wedges.
- Elk Burger Loaded Fries: Cook the elk burgers until cooked through, then break them into smaller pieces. Prepare crispy fries and top with the elk burger pieces, grated cheddar, jalapeños and crispy onions. Finish with burger sauce and serve with coleslaw.
Ingredients
Elk (80%), Water, Seasoning (Rice flour, Dextrose, Salt, Cornflour, Spice, Onion powder, Preservative Sodium Metabisulphite E223 (Sulphur Dioxide), Dehydrated Peppers, Antioxidant E301 E331, Herb
For 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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