endori vegan Best Burger
![Tiefgekühltes Produkt endori]( "Tiefgekühltes Produkt endori")
Frozen product ![Glutenfrei endori]( "Glutenfrei endori")
gluten free ![Sojafrei endori]( "Sojafrei endori")
soya free ![Laktosefrei endori]( "Laktosefrei endori")
lactose free ![V-Label endori]( "V-Label endori")
vegan
Tasty, juicy with meaty texture – exactly how a burger should be! Once bitten, forever smitten – customers will keep coming back for more!
- seasoned, raw
- meat-like texture
- perfect for 10 cm buns
Expert tip: Lightly sear/grill on a high heat before lowering the heat to cook through.
Ingredients
Water, 13 % texturated pea protein, 10 % texturated wheat protein (WHEAT PROTEIN, WHEAT FLOUR), coconut oil, brandy vinegar, thickener: methylcellulose; 1 % pea protein, salt, vegetable concentrate (beetroot, carrot, hibiscus), starch, rock candy runoff syrup, caramel sugar syrup, flavourings.
Cooking instructions
Thawing Instruction
Thaw the required amount of burger patties in the refrigerator overnight
Cooking Instructions
Pan:
Heat a sufficient amount of vegetable oil in a non-stick frying pan. Fry the thawed burger patties at medium heat for about 6-7 minutes from both sides and until the internal temperature reaches 73 °C.
Grill:
Coat the thawed burger patties with a bit of vegetable oil. Grill them at medium heat for about 6-7 minutes from both sides and until the internal temperature reaches 73 °C.
Convection Oven:
Coat the thawed burger patties with vegetable oil and bake them in a convection oven at 190 °C (recirculating air) for about 6-7 minutes and until the internal temperature reaches 73 °C.
Package content
1,375 kg tubular bag
Shelf time
To be stored at -18 °C, best before: see print. After thawing keep chilled at max. +4 °C and consume within 3 days. Not suitable for raw consumption.
all endori veggie products
quality seals and certificates
The V-label is an internationally recognised and trademarked symbol for labelling vegetarian and vegan products.
The BRC is a global standard for food safety and quality.
The IFS was founded in 2003 by food retail representatives to ensure uniform inspection of the food safety and quality standards of producers.
