INTRODUCING INCOGMEATO™
The new plant-based protein that looks like meat, cooks like meat and tastes like meat.
Incogmeato Chik’n Tenders
Crispy, premium homestyle breading on the outside, tender juiciness that tears apart just like chicken on the inside, new Incogmeato Chik’n Tenders bring all kinds of plant-based meat-cred to sandwiches, tacos, salads and more. Feeling peckish yet?
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Incogmeato Burger Patty
Got a beef with plant-based proteins? Not for long. Because these juicy Incogmeato Burger Patties will brown, sear and wow their way onto your menu.
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Incogmeato Breakfast Sausage Patty
Think you can’t get all that incredible pork sausage taste without the pork? Hogwash. These Incogmeato Breakfast Sausage Patties hit on every spicy, delicious, mouthwatering flavor.
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Incogmeato Plant-Based Ground
Wanna really beef up your menu? Look no further than Incogmeato Plant-Based Ground to create crave-worthy tacos, empanadas, meatballs, sliders, and more.
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Incogmeato is every bit as craveable, flavorful and juicy as real meat which means it’s a true back-of-house star that cooks up deliciously from griddle to fryer to skillet.
BOH Prep
Bringing plant-based meat cred to your menu starts here.
Cook from frozen
Store product in freezer, until ready to use.
Recommended Cooking Method: Deep Fry
Deep fry frozen tenders for 4 minutes at 360°F – gently shake basket once while cooking. For safety, product must be cooked from frozen to an internal temperature of 165°F, measured by a thermometer in two places.
Packaging and Holding
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Carry Out:
Follow same parameters as other fried food while delivering to maintain optimal food integrity. -
Hold:
For best performance, hold up to 11 minutes under a heat lamp. For best quality, consume within 15-20 minutes after preparing.
Cook from refrigerated
Thaw for approximately 24 hours in refrigerator in original sealed trays. For best quality of food, only keep refrigerated for up to 5-7 days.
Recommended cooking methods:
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Charbroiler or Chargrill:
- Clean oiled charbroiler or chargrill.
- Set temp 600-700ºF and COOK THAWED patty approx. 3 minutes per side. Total cook time 6 minutes.
- Note: Cook to a minimum internal temperature of 160ºF. Do not overcook.
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Flattop Grill or Griddle:
- Clean oiled grill or griddle.
- Set temp 350-360ºF and COOK THAWED patty approx. 3 minutes per side. Total cook time 6 minutes.
- Note: Cook to a minimum internal temperature of 160ºF. Do not overcook.
Packaging and Holding
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Carry Out:
Wrap complete burger using insulated foil wrap. Other carry-out containers made of plastic, Styrofoam and recyclable paper are also acceptable. -
Hold:
For best product quality, keep product warm in a steam table, hot box or under a heat lamp and consume within 30 minutes after preparation.
Cook From Refrigerated
Thaw overnight in refrigerator in portioned, sealed containers or original packaging. For best quality of food, only keep refrigerated for up to five days.
Recommended Cooking Method:
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Flat Top Griddle:
- Preheat to medium heat.
- Lightly spray griddle/skillet with cooking oil.
- Heat THAWED patties over medium heat (330-350ºF) for 6-7 minutes.
- Flip patties over halfway through heating time.
- Note: Food will brown on the surface; do not overcook.
Packaging and Holding
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Carry Out:
Wrap breakfast sausage sandwiches in insulated foil wrap and in carry out containers that avoid excess steam. -
Hold:
For best quality, keep product warm in a hot box or under a heat lamp and consume within 15-20 minutes after preparation.
Cook from refrigerated
Thaw for approximately 24 hours in refrigerator in original sealed trays.
Recommended Cooking Methods:
-
Shape To Use For Meatballs And Burgers:
- Heat 2 TBSP of a neutral oil in a skillet on medium heat.
- Sear the outside of the shaped product – about 2-3 minutes per side or until internal temperature reaches 165ºF. Be careful not to burn or overcook. For meatballs, after searing the outside, reduce heat to low and add a serving sauce, continuing to cook until heated through.
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Sauté To Use As A Filling, Topping or Ingredient:
- Heat 2 TBSP of a neutral oil in a skillet on medium heat.
- Cook the ground for 2-3 minutes. Turn the burner down to medium-low and break the ground into small, evenly sized pieces, with a spoon.
- Continue cooking until internal temperature reaches 165ºF. Be careful not to overcook.
- Add the ground to the remaining ingredients, per your recipe.
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Simmer To Use In Soups and Sauces:
- Heat 2 TBSP of a neutral oil in a skillet on medium heat.
- Cook for 2-3 minutes. Turn the burner down to medium-low and break the ground into small, evenly sized pieces, with a spoon.
- Continue cooking until internal temperature reaches 165ºF. Be careful not to overcook.
- Add to the other recipe ingredients and let simmer for about 5 minutes so that the flavors can meld into the ground.
CHEF MASON HEREFORD GOES INCOGMEATO
Award-winning chef, Mason Hereford of Turkey and The Wolf, is a meat guy. But it didn’t take long to convince him the plant-based deliciousness of Incogmeato is as crave-worthy as it is menu-worthy.
Mason's Incogmeato Recipes
with Calabrian chile mayo, sunflower seed pesto and banana peppers
with Cajun tarragon buttermilk dressing, hot cherry pepper romesco sauce and chimichurri ranch dressing
with chive-honey and dill pickles
with sweet hot mustard, pickles, hot sauce and dill
with crispy fried onions and slaw
with Worcestershire sauce, American cheese, lettuce, tomato and pickles on a potato roll
with pickled cherry pepper Russian dressing, banana peppers and Swiss cheese
with a hash brown, griddled onions, American cheese and ketchup on an English muffin
with onion dip, bean dip, shrettuce, cheddar cheese, and olives
with miso, sage, and chives
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