Impossible Burger Patty, 0.25 Pound -- 40 Per Case

Impossible Burger Patty

Plant-Based Patty

The Impossible Burger looks, cooks and tastes like beef from cows, but made entirely from plants. Because it€™s made from plants, the Impossible Burger has 0 mg cholesterol, no animal hormones, antibiotics, artificial ingredients, or slaughterhouse contaminants. The Impossible Burger is available in both patties and bulk ground meat, and can be used in any recipe or application that otherwise calls for ground beef from cows.

Pan Fry - Pan Fry - 1. The colder the Impossible Burger is, the easier it is to handle as it allows the coconut oil to stay firm while you cook it. 2. It is best to cook the Impossible Burger between 350-375F. Otherwise, you can overcook it. 3. It performs best when slightly browned. It will cook to temp - rare, medium, well, well done. 4. You may see some pink around the edges for rare and medium cook temps. You can use the Impossible Burger, as well, a burger! It performs great as sautéed or baked ground beef. You can also use it in fillings or add to soups and sauces.

1. Impossible Burger shrinks 8% in volume, compared to 25% with beef. Therefore, patties, meatballs, meat loaves should be made to the desired finished size. 2. It doesn€™t need to rest after cooking; it can be served immediately without color change or juices that run. 3. You can pre-sear and reheat as desired, however; reheat the meat below temperatures of 375F to prevent overcooking the outside.

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