RTE's The Consumer Show reveals what goes into a value burger and how they can be made so cheaply.
Due to the recent horsemeat scandal, we're now asking more questions than ever about what's in our food.
You can buy a frozen burger for as little as 18 cent each - which begs the question what's in a value burger and how can they be made so cheaply?
The Consumer Show's Kathriona Devereux looks at the ingredients used in an average value burger and enlists the help of food scientist Paddy Ward to make her very own economy version, according to the UK rules and regulations.
The results were surprising - a value burger can be made of as little as 20% lean beef. The remainder can be fat, connective tissue, water as well as a range of additives.
Added to minced beef trimmings ingredients like hydrolysed vegetable protein act as a flavour enhancer as well as boosting the protein content, sodium tripolyphosphate helps keep the water in the mixture and colourings help to make the burger look fresh and appealing.
Professor Alan O'Reilly, Chief Executive of the Food Safety Authority of Ireland, told Keelin that the UK rules don't apply in Ireland and the minimum requirement is to label the product stating what type of meat is in the product and the actual amount of meat that is in the product. Effectively, under Irish regulations, manufacturers can put in as much or as little meat into a meat product as they want. Prof O'Reilly says that at the moment, consumers can rest assured that meat production and manufacturing in Ireland has never been safer, and whatever is on the label is true.