Only 85% beef. Why can't it be 100%? I remember Tesco's hamburgers being like 75& beef. And those were AWFUL. Didn't taste anything like beef. They were the only hamburgers I've ever had to throw out. Of course, later we discovered that they were considerably less than even 75% beef.

In the US, you buy some hamburgers and they're 100% beef. All the time. You can't even get beef that's less than 100%. There's no market for such a product. Why would there be? Do people really want an 85% beef, 10% onion, 5% mystery content product? If you want onions and mystery content you put them on after you cook the hamburger. It's clearly a way to lower production cost and the savings are not passed on to the consumer.

I mean, these hamburgers were like 4 for £4.50. Hardly a bargain. I remember hamburgers working out to $0.50 each when I bought them in the US. Here's it's over one pound. So they cost three times as much as in the US and they're only 85% beef. Why is it so expensive?

And these Saisbury's hamburgers are the wrong colour. They're a sickly, very pale pink. Like a pork colour. Or possibly horse.

They taste okay but they would taste better if it was 100% beef. I mean, you can taste the onion. That's okay because I like onion anyway but I'd much prefer to have beef and add onions later if that's my choosing.

So it's total bullshit.