BEET & KALE VEGGIE BURGER

Filtered Water, Soy Protein Flour, Chickpea, Onion, Beets, Carrots, Balsamic Vinegar, Soy Protein Concentrate, Brown Sugar, Cultured Dextrose (cultured Dextrose, Maltodextrin), Kale, Canola Oil, Sea Salt, Rice Starch, Methylcellulose, Ascorbic Acid (vitamin C).

Non-gmo, 4 Baked Plant-based Patties, Keep Refrigerated, 24 G Vegetable Per Serving, 11 G Protein Per Serving, No Gluten, Serving Suggestion, Cholesterol Free, Good Source Of Fiber, Potassium & Iron, Saturated Fat Free, Cooking Instructions In The Oven: Place Patties On A Baking Sheet In 350° Oven For 8-10 Minutes, Turning Once. Skillet Or Stove Top: Heat Patty In A Non-stick Skillet Over Medium Heat For 2-3 Minutes On Each Side. In The Microwave: Place Patty On A Microwaveable Dish. Heat On High For About 50-60 Seconds. (microwave Times May Vary). Consume Or Freeze Within 3 Days Of Opening Package. Keep Refrigerated. May Be Frozen. Product Should Always Be Cooked To A Minimum Internal Temperature Of 165°f., Franklin Farms 222 New Road, Parsippany Nj, 07054, Questions Or Comments? Email Us At Info@franklinfarms.com, Not All Veggie Burgers Are Created Equal. Our Gluten-free Beet & Kale Veggie Burgers Provide 11g Of Protein Per Serving. Because We Bake Our Burgers Instead Of Frying, They Have 58% Less Fat Than The Leading Competitor*. Here's To Your Good Health And Great Taste. 58% Less Fat Than Leading Veggie Patties*, 82% Less Fat Than Ground Beef Patties** *contains 2.5g Total Fat Per 71g Serving Compared To The Leading Competitor Of Original Veggie Patties, Which Has 6g Of Total Fat Per 71g Serving. **contains 2.5g Total Fat Per 71g Serving Compared To 80% Lean Ground Beef Patty, Which Has 14g Of Total Fat Per 71g Serving, Visit Us At Franklinfarms.com, Online Recipes Available At @franklinfarmsfoods