Culinary Collection

Miso Impossible Burger

with Impossible Beef™ made from plants

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 7 days

Contains: Milk, Eggs, Wheat, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The earthy deliciousness and umami quality of miso flavors the Impossible burger with something special, something unique in the pantheon of burgers. And even more umami goes on with the mushrooms, contrasting with the crunchy cucumbers and sweet teriyaki, for the perfect topping combo. Miso deliciousness abounds.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • Info
    12 oz. Impossible Burger
  • Info
    2 Brioche Buns
  • 4 oz. Cremini Mushrooms
  • 1 Persian Cucumber
  • Info
    1½ fl. oz. Garlic Aioli
  • Info
    1 fl. oz. Teriyaki Glaze
  • Info
    1 tsp. White Miso Paste
  • ¼ fl. oz. Hot Sauce
  • Info
    1 tsp. Mushroom Seasoning

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using ground beef, cook in a large non-stick pan over medium heat with 1 tsp. olive oil, until patties reach minimum internal temperature, 4-6 minutes per side.

  1. 1

    Roast the Potato Wedges

    Cut potatoes into wedges.

    Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

    Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

    While potatoes roast, continue recipe.

  2. 2

    Prepare Ingredients and Make Spicy Aioli

    Cut mushrooms into 1/4" slices.

    Trim and thinly slice cucumber.

    In a mixing bowl, combine half the garlic aioli (reserve remaining for burgers) and hot sauce (to taste).

    In another mixing bowl, thoroughly combine Impossible burger, mushroom seasoning, and softened miso. Form mixture into two equally-sized patties, about 5" in diameter.

  3. 3

    Toast the Buns

    Place a large non-stick pan over medium-high heat.

    Add buns to hot, dry pan. Toast until lightly golden, 30-60 seconds.

    Transfer buns to a plate. Keep pan over medium-high heat.

  4. 4

    Cook the Patties

    Spray pan with cooking spray.

    Add patties to hot pan and cook until lightly charred and patties reach a minimum internal temperature of 160 degrees, 3-4 minutes per side.

    Remove from burner. Transfer patties to a plate and tent with foil.

    Reserve pan; no need to wipe clean.

  5. 5

    Cook Mushrooms and Finish Dish

    Return pan used to cook patties to medium heat. Add mushrooms and 1 tsp. olive oil to hot pan and stir occasionally until golden-brown, 3-5 minutes.

    Add teriyaki glaze and a pinch of pepper. Stir occasionally until mushrooms are coated, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, spreading remaining garlic aioli on bottom bun and topping with cucumbers, patty, teriyaki mushrooms, and top bun. Serve spicy aioli (to taste) on the side for dipping potato wedges. Bon appétit!

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