I've returned to Birds Eye During LOCKDOWN
Everyone has an opinion on Burgers. During LOCKDOWN I tried to keep some easy cook proteins in the Freezer and re-discovered the 'Classic' taste of Birds Eye Quarter Pounders w'onion. The onion divides people, but just like Garlic, if a product says onion I want to taste it! What is the point otherwise. It's like those moaning the Aioli is too Garlicly! Anyway, You know where you are with these burgers. I cook mine in the oven turning once for slightly over time. I'm sure there are better ways but I cannot be bothered to watch over a frozen burger on the Grill. Mine are ALWAYS juicy and tasty, and I add pepper. I make cheeseburgers with sliced beetroot, Mrs Elsewood Hamisha Cucumbers, two sauces on each slice of bun one mayo type, one tomato type and sometimes a slice of black pudding or some green leaves. Delicious.
Bought these after many years and could not believe how awful they were. Two were consumed and two thrown away. Appeared to be made from beef slurry, beef fat and a few flecks of onion. The amount of fat that dripped off during grilling was something to behold. I can’t help feeling that the Birdseye of today is not the same brand as it was many years ago and I think I’ll just stick with its frozen peas from now on, if that.
Lovely taste good meat content really like the onion taste they have compared to other burgers. I cook from frozen in a foreman grill tender & juicy and any fat drips out
Full of bone!! Dont waste your money!!
Great quality, thick and succulent. Yes, a lot of fat comes out but worth a bit of mess for the taste.
Lots of bone and gristle bits
Strong onion beef flavour and tasty enough but it's full of tiny pieces of hard gristle and fine bone bits that makes the quality very poor. A good burger needs fat but far too much oil comes out when frying the burgers and they shrink a lot. Also the smell in the room after eating them.
Not worth it.
These patties were very tasteless and dry. You'll need to add your own seasonings (and please be heavy handed with them) prior to cooking them. Also expect a lot of shrinkage. These burgers lose more than half their size while they are being cooked.
I defrost these first and cook on a griddle. Then put cheese on top, cover until melted then put in a burger bun with lots of gherkins, ketchup and mustard. Delicious !
Thin, and too much onion.
So, first of I want to clarify something. A lot of reviews are complaining about the fat that comes from cooking them. This isn't really fat, but the moisture added to the burger from freezing it. When cooked, the moisture absorbed the fat that's there, and spreads across the cooking sheet/tray. Getting past that, these are (imo) rather thin for quarter pounders, I'd hate tos ee how thick the other ones are. Secondly, these taste, and smell way too strong of onion. The texture and first taste was nice, but the aftertaste was far too strong in onion. Still, perfectly edible, though.
taste great on a seed bun with onion...i never go to macdonalds...why would i need to...