The Linda McCartney quarter pound vegetarian mozzarella burgers are hefty, and have a meaty feel to them. They have a flavour which to me is reminiscent of the school cafeteria Salisbury steak that was served in high school, and a bit of an oniony aftertaste.
The burger itself is primarily soya which is backed up with chickpea flour. There is a fair amount of barley and onion flavouring as well as yeast extract, and the who mix works fairly well. The cheese content is enough to make it stringy when first cooked but it quickly set again as I ate.
Each burger has 238 calories with 17.8 grams of protein and 13.5 grams of fat. The carb measures at 10.1 grams of which 1.3 grams is sugars.
It ranks well for me in the “fill you up” category, without breaking the bank on the calories front. I had the burgers on a plate, as a “steak-like” main,along with mash potato and corn on the cob; but they would be ideal in a bun with some salad was well.
While I think I think I still prefer Quorn burgers for flavour and relative aftertaste, Linda McCartney’s is a more filling option with a better texture.