This week we’re looking at a burger we’ve eaten a fair few times. There was a period when Quorn or Linda McCartney were your only options for supermarket fare, though the market has expanded hugely since then and both brands have changed and updated their recipes.
These burgers are, under their latest guise, described as ‘outrageously succulent’. The packaging has also been updated with the 1/4LB marking rather than spelling the name out, but of course, the meaning is the same. Here is a burger for the real burger fan – the kind of substitute you would eat if you were stopping meat for moral reasons, but still liked the taste.
So, what do we make of them? They have quite a similar texture to the pulled pork burgers from the same brand, though they are more solid as the pulled pork is designed to come apart. In this case, they are more of a definite patty.
A lot of grease comes out of these burgers when you cook them. Whether you see that as a good or a bad thing is down to taste; more does still remain when you put them on the plate, so health-conscious diners might not be impressed.
They have a very chewy texture, quite bouncy on the teeth. There is also a subtle meaty taste. Without the grease, you can sense that they would be quite dry. They really need to be eaten with sauce in order to make the flavour work, as otherwise they can tend towards being a little boring.