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Rustlers Quarter Pounder Cheeseburgers and Chicken Burgers 2 for £2 at Tesco - Great Quick Fatty Snack
Rustlers Quarter Pounder Cheeseburgers and Chicken Burgers 2 for £2 at Tesco - Great Quick Fatty Snack

Rustlers Quarter Pounder Cheeseburgers and Chicken Burgers 2 for £2 at Tesco - Great Quick Fatty Snack

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Got a few burgers for lunch today when I popped into my local store.

Rustler chicken burgers and quarter pounders with cheese, 2 for £2 alright if you want to get nice and fat lol.

27 Comments

Original Poster

zero to tasty in 70 seconds lol

10-12stone in 1 month

Never been tempted to try these - are they any good ?

there not to bad, mine tend to come out a bit soggy , must be doing them wrong,lol

The ribs are great!! But these are soooo bad for you!!

gosh, not had one for ages!!

Agreed - these are really bad for you but really, really good.

The trick is to toast the bun while you microwave the meat...

Voted hot, very bad for you but in moderation fantastic comfort food... BBQ rib is best IMHO

jcooper;1848211

The trick is to toast the bun while you microwave the meat...



Oooh errr - sounds a bit rude. :giggle:

moob;1848286

Oooh errr - sounds a bit rude. :giggle:



Painfull to :oops:

i got a load of these for free from my company - the makers paid us to carry them in our depot and nobody at all bought any!

Awful, truly awful...
Not really a cold deal though, if you like that sort of thing I guess?

I've never once had one of these without crunching on a lump of grossness in the "meat". No idea what it is, a fragment of rat-tail gristle I'd imagine. Rustlers are possibly the only foodstuff in the world to make McDonalds a more attractive option, and I don't eat McDonalds.

jcooper;1848211

Agreed - these are really bad for you but really, really good.The trick … Agreed - these are really bad for you but really, really good.The trick is to toast the bun while you microwave the meat...




Lol isnt that defeating the point of these being quick and easy? If you are going to do that then why not just cook a burger in the toaster, cheaper. Oh and these are so bad for you its unreal!!! Hydrogenated and saturated fat bleugh!!! Get a pack of extra lean mince, put it in a bowl crack in an egg yolk add a bit of garlic and salt and pepper, roll into balls then flatten out and freeze, homemade burgers at your disposal and NO hydrogenated fat or **** in them. Oh and so tasty.

kungfu;1848400

Lol isnt that defeating the point of these being quick and easy? If you … Lol isnt that defeating the point of these being quick and easy? If you are going to do that then why not just cook a burger in the toaster, cheaper. Oh and these are so bad for you its unreal!!! Hydrogenated and saturated fat bleugh!!! Get a pack of extra lean mince, put it in a bowl crack in an egg yolk add a bit of garlic and salt and pepper, roll into balls then flatten out and freeze, homemade burgers at your disposal and NO hydrogenated fat or **** in them. Oh and so tasty.




Sounds good mate - but please don't stick them in yer toaster - could end in tears!:thumbsup:

Only edible when drunk. Even then you may as well just buy superior fresh burgers for less and whack them in a George Foreman.

the thought of eating one of these makes me feel ill

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heid_the_baw;1849031

the thought of eating one of these makes me feel ill



The thought of paying 2 quid for 2 of these makes me more ill, but that's because I consider this sort of thing a waste of money, but it's no more unpleasant than any number of other cheap end of the market processed food products

What makes these burgers any less or any more revolting than luncheon meat, other burgers or "standard" factory made sausages or meatballs? Just the same sort of thing, but more expensively packed to make them "convenient" & quick to heat up.

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kungfu;1848400

Lol isnt that defeating the point of these being quick and easy? If you … Lol isnt that defeating the point of these being quick and easy? If you are going to do that then why not just cook a burger in the toaster, cheaper. Oh and these are so bad for you its unreal!!! Hydrogenated and saturated fat bleugh!!! Get a pack of extra lean mince, put it in a bowl crack in an egg yolk add a bit of garlic and salt and pepper, roll into balls then flatten out and freeze, homemade burgers at your disposal and NO hydrogenated fat or **** in them. Oh and so tasty.




Reminds me of Eddie Murphy's mom homemade hamburger joke during his RAW performance :thumbsup:

Btw. These microwave hamburgers are barely edible but not very nice.

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MBeeching;1848840

Only edible when drunk. Even then you may as well just buy superior fresh … Only edible when drunk. Even then you may as well just buy superior fresh burgers for less and whack them in a George Foreman.



And spend 20 minutes cleaning up after - Especially the top of the kitchen units as the grease flies & vaporises with contact grills!

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nihcaj;1849420

[SIZE=3]What makes these burgers any less or any more revolting than … [SIZE=3]What makes these burgers any less or any more revolting than luncheon meat, other burgers or "standard" factory made sausages or meatballs? [/SIZE]



The meat content and quality of the ingredients. There is a significant difference, trust me.

heid_the_baw;1849031

the thought of eating one of these makes me feel ill



Don't then

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moob;1850581

The meat content and quality of the ingredients. There is a significant … The meat content and quality of the ingredients. There is a significant difference, trust me.



there isn't, believe me, I worked in the control of food production for many years, and it is precisely the same quality we are talking about -Low, just like most commercial sausage & burgers and a whole host of other things, the only novel thing is the packing (complete with microwave "browning" insert, protective atmosphere and marketing.

If you want to compete with it on a domestic scale, then as I see it, the only way is to pre-cook & freeze a batch of your own good quality burgers when you do have time; then pack them individually, with a sliced bun & then they can be heated separately and quickly in micowave & toaster for a snack that has ingredients you intend to be in there, but it takes a bit of prior preparation, and consquently isn't something most of us would do.
The alternative is, mess up the kitchen with grease everytime you want that snack, take time to do it, and time to clear up after - (in which case, for the samne effort you can probably do something more healthy, better tasting and not a burger at all), but convenience food it isnt!
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moob;1848577

Sounds good mate - but please don't stick them in yer toaster - could end … Sounds good mate - but please don't stick them in yer toaster - could end in tears!:thumbsup:



Toaster bags mate :thumbsup:

nihcaj;1851970

[SIZE=3]there isn't, believe me, I worked in the control of food … [SIZE=3]there isn't, believe me, I worked in the control of food production for many years, and it is precisely the same quality we are talking about -Low, just like most commercial sausage & burgers and a whole host of other things, the only novel thing is the packing (complete with microwave "browning" insert, protective atmosphere and marketing.[/SIZE]



Well, I'm coming from a legislative perspective. With particular reference to The Meat Products Regulations 2004, regards the declaration of 'meat' 'additives' 'preservatives' etc.

I dunno if we're talking at cross purposes here, but I'm taking into account the sausages/burgers that are made by meat processing manufacturers for major supermarkets, the application and inclusion of additives etc - which are to a significantly lesser extent in, say, high meat content pork sausages vs the product mentioned in this post.

To illustrate this point, you need only look at the durability date given to Rustlers products vs the aforementioned pork sausages - it tells a story.

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moob;1853852

Well, I'm coming from a legislative perspective. With particular … Well, I'm coming from a legislative perspective. With particular reference to The Meat Products Regulations 2004, regards the declaration of 'meat' 'additives' 'preservatives' etc.I dunno if we're talking at cross purposes here, but I'm taking into account the sausages/burgers that are made by meat processing manufacturers for major supermarkets, the application and inclusion of additives etc - which are to a significantly lesser extent in, say, high meat content pork sausages vs the product mentioned in this post.To illustrate this point, you need only look at the durability date given to Rustlers products vs the aforementioned pork sausages - it tells a story.



Exactly.
To be honest my main hands-on involvement with enforcement predates the current Regs by a long way - F&D Act 1955 & the less functional Regs pre-'90s but I have worked in/with Food premises & meat cutting plants since then, mainly up to the MHS takeover, but not exclusively!

I was talking about standard range meat products..... the standard supermarket or even "value" ranges. The higher value products usually do have far higher meat content than the Regs bottom line requirements, and of course usually the quality of that meat content is far better. The Rustlers type products are no higher or lower than say, the standard supemarket ranges: cheap content, plenty rusk/binders, loadsa-fat, plenty of physical processing & additives with a shed load of salt too.

Mind you, Delia and her ready foods campaign isn't doing too bad promoting the adding of salt to already prepared & preprocessed foods either!!

I have never actually eaten a Rustlers product, but know someone who DOES (nice cliche!), and I can't say they smell any more or less revolting than bog standard cheap burgers either, nor is their texture or visible fat any different (actually they appear LESS fatty than most cheap bugers, but that is probably due to binders!). Not something I would ever want, but actually not that offputting aesthetically either!

The durability IS the novel aspect of this type of product (and as a result the niche in the market - convenience).... packed in a protective atmosphere, and it is a ready cooked product, but you are comparing the shelf life with a raw meat product, which is inevitably going to have a shorter life.

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nihcaj;1854213

[SIZE=3]The durability IS the novel aspect of this type of product (and … [SIZE=3]The durability IS the novel aspect of this type of product (and as a result the niche in the market - convenience).... packed in a protective atmosphere, and it is a ready cooked product, but you are comparing the shelf life with a raw meat product, which is inevitably going to have a shorter life.[/SIZE]



Unless it's vac packed using the appropriate ratio of gases that is!

It's remarkable what/how some foods are processed these days.

Have you seen the microbiologically sterile products they have? Makro sell these Lamb Shanks that have a massive shelf life and can be stored at room temp.

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moob;1856264

Unless it's vac packed using the appropriate ratio of gases that is!It's … Unless it's vac packed using the appropriate ratio of gases that is!It's remarkable what/how some foods are processed these days.Have you seen the microbiologically sterile products they have? Makro sell these Lamb Shanks that have a massive shelf life and can be stored at room temp.



I suppose it's only one step on from UHT milk though, similar process - aseptically handled & packaged. Only difference is it is solid, where the milk is liquid & easier to handle

I love the descrition Makro give those - "Ambient Lamb Shanks" sounds like something from a gastro-pub!
I saw something similar in Sainsbury's a while back too - south african recipe ready meals, ambient temperature, sterile packed. I can't say if they are still around though.
One ambient temperature pack I have tried is Batchelors soup - in a plastic pouch like Dog food! Still, apart from the change in technology, and the heating BEFORE sealing up the container, it's not that different from canning.

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