• Jengo

Impossible At Home 🍔 🏡

Am I stoked or am I stoked!? that the product I’ve waited almost 3 years for is finally available at the markets... which means I can finally have Impossible burgers at home. And, so can you and everyone else. Yasssss! My long wait has paid off. No more needing to periodically harass Impossible Foods on their social media, or even in person, about their release date. The day of glory is here folks, and it is gooood. 😋


See the photos below and scroll all the way down for how I put this together.

This burger was inspired by the Vegan Truffle Cheese Impossible Burger I normally order at Umami. Now, I can enjoy this conveniently at home, especially since it’s pandemic lock down time.



I really wanted a shot like this. I think my knife is too big for my burger but I don’t care. It was the smallest knife I had





Total Time: 15 minutes approx


Impossible Meat: now sold at Gelsons, Vons, Ralphs.

1 package makes about 2 burgers if you do double meat patties


INGREDIENTS:

Impossible Meat

Burget Buns

Vegan Cheese - I used provolone slices by Daiya

Lettuce

Burger Seasoning

Balsamic Vinaigrette Glaze (from Trader Joes) - optional

Marmite - optional

Plant Milk - optional

Coconut Oil - optional



INSTRUCTIONS:


  1. Toast your buns. I sprayed mine with cooking oil and toasted both sides on a lightly oiled pan. I like my food shiny. You can do this however you choose but if you shine your buns it will be more instagrammable ;). Set the toasted buns aside. I have do this step first because I only like to use one pan for less mess and less washing.

  2. Shape your impossible meat into two disks about 1/4" thick or slightly thinner. I like my patties thin because they cook faster but also because they are easier to crisp. I also like my patties crispy because I like texture. These are more on the dry side anyway so either way you cook them they won't be juicy like a steak, but they will still be delicious. Cook them to desired done-ness on an oiled pan. Sprinkle with burger seasoning.

  3. Make the cheese sauce: you can just throw the slices onto the patties but at Umami they drizzle a cheese sauce on and I wanted my burger resemble that. So, in a small sauce pan over low heat I melted 2 provolone slices, added about a tablespoon of plant milk and another 1/2 teaspoon of deoderized coconut oil. I also sprinkled in some salt. Mix it good. That's your cheese sauce.

  4. Make the vinaigrette glaze. This part is optional but I just felt like my burger needed a sauce since I wasn't doing the traditional ketchup, mayo, mustard thing. Umami has some kind of special truffle sauce but I didn't have that so this is my substitute. Mix some balsamic vinaigrette glaze and add a tiny amount of marmite for deeper umami flavor. Add smal amounts of water about 1/2 - 1 tsp. Mix it well. Microwave to warm.

  5. Assemble the burger and take a pic for the gram


Enjoy!

Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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