Impossible Sliders Recipe

Make aioli

In a small bowl, combine the mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and black pepper. Whisk until smooth and well blended. Taste and adjust salt or lemon to preference. Cover and refrigerate while you prepare the sliders to let flavors meld (at least 10 minutes).

Form patties

Divide the 10 oz Impossible Burger into two equal portions (5 oz each). Lightly shape each portion into a compact patty about 3 inches in diameter and slightly thicker in the center so it cooks evenly. Avoid overworking the plant-based meat to keep patties tender.

Season

Season both sides of each patty with 1/2 tsp salt total (split between patties) and 1/4 tsp black pepper and a light sprinkle of garlic and onion powders (split between patties).

Toast buns

Heat a skillet or griddle over medium heat. Spread the softened butter on the cut sides of the two brioche buns. Place the buns buttered-side down on the skillet and toast until golden brown, about 1 to 1.5 minutes. Remove and set aside, toasted side up.

Cook patties

Add 1 tablespoon vegetable oil to the hot skillet and swirl to coat. Place the patties in the skillet without crowding. Cook over medium-high heat 3 to 4 minutes on the first side until a browned crust forms. Flip and cook 2.5 to 3 minutes on the second side. If you want meltier texture, press gently with a spatula for a few seconds after flipping. Cook until internal texture is hot and slightly firm (Impossible patties do not require a specific internal temp but should be hot throughout). Remove patties to a plate and let rest 1 minute.

Assemble sliders

On the bottom half of each toasted brioche bun, spread about 1 tablespoon of garlic aioli. Place one patty onto each bottom bun. Top each patty with a leaf of butter lettuce, one slice of tomato (or half a tomato slice if large), two rings of red onion, and two dill pickle slices. Spread a thin layer (about 1 teaspoon) of aioli on the top bun if desired, then close the slider.

Plate the two assembled sliders on a serving dish. Add the chosen side (a portion of fries or a side salad) and a small ramekin of ketchup if desired. Serve immediately while patties and buns are warm.

If preparing ahead: keep aioli chilled, toast buns and cook patties shortly before serving to preserve bun texture and patty juiciness. Reheat fries or prepare salad just before plating.