A couple of Christmases ago, I took it upon myself to try every mince pie on the market to see which one was best. Iceland’s offering was the clear winner, and even though I can’t even look at a mince pie now, I still remember being super-impressed by their attention to detail – crumbly, buttery pastry; the perfect filling-to-pastry ratio, and gorgeous, boozy flavour.
Iceland is onto another winner with their No Bull Burgers. Of all of the veggie burgers I’ve tried, these are the closest to real beef I’ve found. Aside from the added beetroot to give them a ‘bleeding’ effect (not necessary in my opinion, as this could make vegetarians and vegans a bit squeamish), they are close to perfect. They actually taste like a burger cooked over an open flame.
I’d recommend shallow frying them for a better texture, but you can easily bake them if you’re not keen on adding extra oil. We enjoyed ours on a brioche bun with sliced tomatoes, pickles, lettuce and onion, and could have easily believed we were eating beef.
Watch out for the recommended cooking times, though – for both oven and pan frying, you might want to add a little extra time to make sure they’re hot all the way through, and a little extra surface crisp improves the texture no end.