Entertaining

Instakrill's Impossible™ Hamburg Steak

2 Servings

17 Ingredients

By Impossible™ Food chef

Mitch Orr (@instakrill)

35’ Total time=5’ Cooking + 30’ Preparation

Young chef Mitch Orr (@instakrill) chooses Impossible™ Burger Patties Made From Plants to switch up one of his favourite Japanese comfort dishes – Impossible™ Hamburg Steak! Moist, juicy and tender, this recipe strikes the perfect balance between our meaty Impossible Burger Patties and the tanginess of the daikon pickles. Hailing from Western Sydney, Mitch has had a hand in developing the signature flavours of some of Sydney's highest profile kitchens including CicciaBella, Pilu at Freshwater, Sepia and ACME. Despite his reputation as a pasta connoisseur, Japanese cuisine holds a special place in his heart and in his kitchen.

This recipe nails the punchy flavour profile of umami with the combination of homemade teriyaki sauce and the perfectly seared Impossible Burger Patty. Paired with fresh pickled daikon and a simple potato salad, this humble meal is drool-worthy. To round out the meal, steamed rice is the perfect companion. Delicious, mouth-watering and so simple! Give this recipe a try - you won’t regret it!

Front of pack shot of the Impossible Burger Patties, 6-pack

This recipe is made with Burger Patties Made From Plants

Nutritional information Where to buy

Let's GetCooking

17 Ingredients

1 2-Pack Impossible™ Burger Patties Made From Plants
Light Soy Sauce, 150 Milliliters
Mirin, 150 Milliliters
Cooking Sake, 150 Milliliters
Brown Sugar, 225 Grams
Garlic, finely grated, 5 Cloves
Ginger, finely grated, 10 Grams
1 Daikon
Rice Vinegar, divided, 650 Milliliters
Water, 400 Milliliters
White Sugar, 200 Grams
4 Désirée Potatoes
Kewpie Mayo, 150 Milliliters
Sliced Scallions, 0.5 Bunch
Cooked Japanese Short-Grain Rice, 200 Grams
Cooking oil, 20 Milliliters
Salt and Ground White Pepper to taste

How to prepare

Step 1: Make the Teriyaki Sauce

For the teriyaki sauce, combine light soy sauce, mirin and cooking sake. Add brown sugar, and place into a pot over medium heat and reduce until it starts to thicken. Be careful to not let it overflow!! Turn the heat off and add finely grated garlic and ginger.

Step 2: Pickle the Daikon

Peel and slice the daikon. Combine 600 ml of the rice vinegar, water and white sugar in a pot, and bring it to a boil to dissolve the sugar. Pour the liquid over the daikon and leave to pickle for 5 minutes.

Step 3: Make the Potato Salad

Cook the potatoes in salted boiling water until soft. Strain the potatoes and partly mash them with a fork. Leave them to cool down to room temp and dress with kewpie mayo and the remaining 50 ml rice vinegar. Add in some sliced scallions and season with salt and ground white pepper.

Step 4: Cook the Impossible™ Burger Patties

Pan-fry the burger patties over high heat with some cooking oil to achieve a nice caramelisation.

Step 5: Glaze with Teriyaki Sauce

Turn the heat off and leave the patties to rest, drain out any excess oil and let the heat of the pan reduce a bit. Add in the teriyaki sauce and glaze the patties. Be careful as the sauce may bubble up and spatter as it hits the hot pan.

Step 6: Serve and Enjoy

Shape the rice in a cute little bowl. Place your patty on top, and add a little extra glaze if you like! Garnish the plate with pickles and potato salad. You can add a fried egg as well if you like. Enjoy!