Seasoned Beef Patties

Features

  • SEPARATED BY WAX PAPER
  • ENJOY IN MINUTES
  • 16g OF PROTEIN
  • FLAVORED BURGER
VIEW NUTRITIONAL INFORMATION / VIEW INGREDIENTS

Ingredients

BEEF, WATER, TEXTURED SOY PROTEIN, 2% OR LESS OF SALT, CORN BRAN PRODUCT, MONOSODIUM GLUTAMATE, DEXTROSE, MOLASSES POWDER (MOLASSES, WHEAT STARCH, SOY FLOUR), HYDROLYZED SOY PROTEIN, SPICES, GARLIC POWDER, ONION POWDER.
CONTAINS: SOY AND WHEAT.

Nutritional Information

SERVING SIZE: 1 Patty - 4oz. (112g)
SERVINGS PER CONTAINER: 8 Patties
AMOUNT PER SERVING % DAILY VALUE
Calories 310
Calories from Fat 240
Total Fat 26g 40%
Saturated Fat 10g 50%
Trans Fat 1.5g
Cholesterol 50mg 17%
Sodium 560mg 23%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Sugars 0g 0%
Protein 16g
Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 10%

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Cooking Instructions

To Grill: Cook frozen hamburger on grill over white hot coals until juices come through.Turn hamburger and cook second side until cooked to 160°F.

To Fry: Place frozen hamburger in preheated frying pan and cook first side until juices come through. Turn hamburger and cook second side until cooked to 160°F.

To Broil: Cook frozen hamburger in preheated broiler on first side until brown. Turn and cook on second side until cooked to 160°F.

RECIPE

Pickled Onions & Smoky Red Pepper Sauce

Pickled Onions & Smoky Red Pepper Sauce

Ingredients

For Sauce: 1 Red BellPepper, low-fat Buttermilk dressing,1 small Garlic clove, chopped, Rounded 1/4 tsp hot Spanish smoked Paprika, 1/4 teaspoon Salt

For Pickled Onions: 1 large red Onion, 1 cup Apple Cider Vinegar, 1/2 cup Red Wine Vinegar, 1/4 cup Sugar, 1 teaspoon Salt, 1/8 teaspoon ground Allspice, pinch of Red Pepper Flakes

Instructions

MAKE SAUCE:
Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.

PREPARE ONIONS:
Slice the top and bottom off the onion and then slice it in half, from top to bottom. Remove the outer peel. Lay the cut surfaces of the onion onto the cutting board, and then slice into half moons about 1/8" thick. In a medium saucepan over medium to medium-high heat, bring the vinegars, sugar, and salt to a boil. Whisk until sugar and salt dissolve, then remove pan from heat and whisk in allspice and red pepper flakes. Carefully add sliced onion to the pan and gently stir to combine. Let mixture cool completely at room temperature, stirring occasionally. Pour into a glass container, cover tightly with a lid, and refrigerate until thoroughly chilled.

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