Incogmeato Chik'n Hero

INTRODUCING INCOGMEATO

The new plant-based protein that looks like meat, cooks like meat and tastes like meat.


Incogmeato Chik'n Tenders

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

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 Cow
Incogmeato Breakfast Sausage Patty

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

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 Cow

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.

Incogmeato Chik'n Tenders
Frozen icon
Cook from frozen

Store product in freezer, until ready to use.

Fryer icon
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.

Note: Typical visual cues for frying will not be present when cooking this product. Specifically, these tenders do not float during the frying process. Cook to temperature, not to sight.
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Packaging and Holding
  • 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.
Incogmeato Burger Patty
Refrigerator icon
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.

Note: Product is safe to consume up to 10 days refrigerated or 365 days frozen shelf life.
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Recommended cooking methods:
  • Charbroiler or Chargrill:
    1. Clean oiled charbroiler or chargrill.
    2. Set temp 600-700ºF and COOK THAWED patty approx. 3 minutes per side. Total cook time 6 minutes.
    3. Note: Cook to a minimum internal temperature of 160ºF. Do not overcook.
  • Flattop Grill or Griddle:
    1. Clean oiled grill or griddle.
    2. Set temp 350-360ºF and COOK THAWED patty approx. 3 minutes per side. Total cook time 6 minutes.
    3. Note: Cook to a minimum internal temperature of 160ºF. Do not overcook.
Takeout icon
Packaging and Holding
  • 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.
Incogmeato Breakfast Sausage Patty
Refrigerator icon
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.

Note: Product is safe to consume up to 10 days refrigerated or 365 days frozen shelf life.
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Recommended Cooking Method:
  • Flat Top Griddle:
    1. Preheat to medium heat.
    2. Lightly spray griddle/skillet with cooking oil.
    3. Heat THAWED patties over medium heat (330-350ºF) for 6-7 minutes.
    4. Flip patties over halfway through heating time.
    5. Note: Food will brown on the surface; do not overcook.
Takeout icon
Packaging and Holding
  • 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.
Incogmeato Plant-Based Ground
Refrigerator icon
Cook from refrigerated

Thaw for approximately 24 hours in refrigerator in original sealed trays.

Note: Incogmeato Plant-Based Ground is a little sticky. If making hand-shaped burgers it is strongly suggested that food-grade cooking gloves be used when handling the product. Shaped ground can be refrigerated in a food-grade plastic container; do not use bags. Avoid stacking the shaped product or use parchment paper to prevent sticking.
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Recommended Cooking Methods:
  • Shape To Use For Meatballs And Burgers:
    1. Heat 2 TBSP of a neutral oil in a skillet on medium heat.
    2. 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.
  • Sauté To Use As A Filling, Topping or Ingredient:
    1. Heat 2 TBSP of a neutral oil in a skillet on medium heat.
    2. 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.
    3. Continue cooking until internal temperature reaches 165ºF. Be careful not to overcook.
    4. Add the ground to the remaining ingredients, per your recipe.
  • Simmer To Use In Soups and Sauces:
    1. Heat 2 TBSP of a neutral oil in a skillet on medium heat.
    2. Cook for 2-3 minutes. Turn the burner down to medium-low and break the ground into small, evenly sized pieces, with a spoon.
    3. Continue cooking until internal temperature reaches 165ºF. Be careful not to overcook.
    4. Add to the other recipe ingredients and let simmer for about 5 minutes so that the flavors can meld into the ground.
Incogmeato Cow

Mason's Incogmeato Recipes

Chik'n Tenders Recipes
Incogmeato™ Chik'n Tender Parm Sub

with Calabrian chile mayo, sunflower seed pesto and banana peppers

Incogmeato™ Chik'n Tenders

with Cajun tarragon buttermilk dressing, hot cherry pepper romesco sauce and chimichurri ranch dressing

Hot Incogmeato™ Chik'n Tender Biscuit

with chive-honey and dill pickles

Incogmeato™ Chik'n Tender Sammie

with sweet hot mustard, pickles, hot sauce and dill

Buffalo Incogmeato™ Chik'n Tender Salad

with blue cheese, apples, pickled celery and candied walnut

Incogmeato™ Chik'n Tender Tacos

with cilantro green goddess dressing, pickled red onions, cabbage, jalapeños and lime

Burger Patty Recipes
Incogmeato™ Guajillo BBQ Burger

with crispy fried onions and slaw

Incogmeato™ Mama Tried Burger

with Worcestershire sauce, American cheese, lettuce, tomato and pickles on a potato roll

Breakfast Sausage Patty Recipes
Incogmeato™ Spicy Breakfast Sausage Sandwich

with pickled cherry pepper Russian dressing, banana peppers and Swiss cheese

Original Molly's Incogmeato™ Breakfast Sausage Sandwich

with a hash brown, griddled onions, American cheese and ketchup on an English muffin

Plant-Based Ground Recipes
Incogmeato™ Ground Blend Double Decker Tostada

with onion dip, bean dip, shrettuce, cheddar cheese, and olives

Mason's Incogmeato™ Ground Blend Biscuits and Gravy

with miso, sage, and chives

Keep Up With All Things Incogmeato

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