Mix for vegans - Burgers

Additives (2)

This label lists 1 colour and 1 thickener or gelling agent.

Also on the label, not assessed here yet

• E162 Beetroot red, betanin colour
• E461 Methyl cellulose thickener

Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.

Ingredients

50% Textured Pea Protein (Pea Protein, Pea Extract), Maize Semolina, Spices (Onion, Garlic Powder, White Pepper), Thickener: Methyl Cellulose; Rice Semolina, Flavouring, Rapeseed Oil, Caramelised Sugar Syrup (Caramelised Sugar, Maltodextrin), Sugar, Salt, Colour: Betanin; Sunflower Seeds, Smoke Flavouring. Allergy Advice: May contain Celery, Egg, Milk, Mustard, Nuts, Sesame, Soya and Cereals containing Gluten. Preparation Instructions: The following are guidelines only. Some appliances may vary. To fry: Mix 150g burger mix with 300ml very cold water. Allow mix to stand in the refrigerator for approx. 30 minutes. Form 5-6 burger patties. Gently heat a little oil in a frying pan. Fry burger patties over a medium temperature for 3-4 minutes, turning halfway through cooking time. Ensure food is piping hot and cooked throughout before serving. Do not reheat.

As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.