Impossible® Burger Patties Steakhouse-Style Cheeseburgers
with Mushroom Gravy and Potato Wedges- Soy
- Mustard
- Wheat
- Milk
- Egg
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Egg
- Gluten
- Fish
- Mustard
Ingredients: Russet potato • Impossible™ Burger Patties (soy) (water, soy protein concentrate, sunflower oil, coconut oil, sugars (cultured dextrose, dextrose), methylcellulose, glutamates, modified plant starch, yeast extract, natural flavours, soy leghemoglobin, salt, mixed tocopherols (antioxidant), l-tryptophan, soy protein isolate, zinc gluconate, ferric phosphate, niacin (vitamin B3), calcium pantothenate (vitamin B5), pyridoxine hydrochloride (vitamin B6), thiamine hydrochloride (vitamin B1), riboflavin (vitamin B2), vitamin B12) • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Mushrooms • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Spinach • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).
Ingredients
2 unit(s)
Impossible® Burger Patties
(Contains: Soy)
113 g
Mushrooms
2 unit(s)
Russet Potato
6 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
1 unit(s)
Beef Broth Concentrate
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
28 g
Baby Spinach
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Butter*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Montreal Spice Blend, then toss to coat.
- Roast in the middle of the oven for 25-28 min, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Meanwhile, roughly chop mushrooms into 1/2-inch pieces.
- In a small bowl, combine mayo and mustard. Set aside.
- Halve buns.
- On one side of an unlined baking sheet, arrange buns, cut-sides up. (NOTE: For 4 servings, use the entire baking sheet.) Set aside.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Impossible® Burger Patties. Pan-fry for 4-5 min per side, until cooked through.**
- Remove from heat. Transfer patties to the other side of the baking sheet with buns. (NOTE: For 4 servings, transfer to another unlined baking sheet.)
- Carefully discard fat from pan, then reheat over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook for 3-4 min, stirring occasionally, until softened.
- Reduce heat to medium, then sprinkle Gravy Spice Blend over top. Cook for 1-2 min, stirring often, until mushrooms are coated.
- Add 1 cup (2 cups) water and broth concentrate. Cook for 2-3 min, stirring often, until gravy thickens. Season with salt and pepper.
- Meanwhile, sprinkle cheese over patties. (TIP: Sprinkle any cheese that doesn't fit on patties onto buns!)
- Toast buns and cook patties in the top of the oven for 3-4 min, until cheese melts and buns are golden. (NOTE: For 4 servings, toast buns first, then patties.) (TIP: Keep your eye on them so they don't burn!)
- Spread some mustard mayo on top buns.
- Stack bottom buns with spinach, patties and some mushroom gravy. Close with top buns.
- Divide Impossible® Burger Patties cheeseburgers and potato wedges between plates.
- Spoon any remaining mushroom gravy over potato wedges.
- Serve remaining mustard mayo on the side for dipping.
If you've opted to get Impossible® Burger Patties, skip the instructions to form the patties. Reserve panko and remaining Montreal Spice Blend for another use. Cook in the same way the recipe instructs you to cook beef.**
