Impossible™ Burger Patty Recipe

Rehydrate the TVP by combining 1 cup TVP with 1 cup hot water or vegetable broth in a large mixing bowl. Let stand 5–10 minutes until plump.

In a separate bowl, whisk together 3 tablespoons tomato paste, 2 tablespoons soy sauce, 0.5 teaspoon liquid smoke, and 1 tablespoon olive oil until smooth.

In a small bowl, mix garlic powder, onion powder, smoked paprika, black pepper, and salt.

Add the rehydrated TVP to a large mixing bowl. Pour in the wet mixture and sprinkle the dry seasoning over the TVP. Stir with a spoon until evenly combined.

Let the mixture rest for 5 minutes to allow flavors to meld and moisture to distribute.

Sprinkle 1 cup vital wheat gluten, 2 tablespoons nutritional yeast, and 0.25 cup oat flour over the TVP mixture. Stir to combine.

Gradually add 0.25 cup water while mixing. Knead gently until a cohesive dough forms and holds together when squeezed.

Knead the dough for 1–2 minutes to improve texture. If the dough is too dry, add a teaspoon of water at a time until just cohesive.

Divide dough into 4 equal portions. Shape each into a patty about 3/4 inch thick and 4 inches in diameter.

Place patties on a tray and refrigerate for 15–30 minutes to help set their shape.

Heat a tablespoon of oil in a skillet over medium-high heat (or preheat a grill to medium-high).

Cook patties for 3–4 minutes per side, until well browned and edges are crisp. Flip once; avoid pressing down on the patties.

If using a thermometer, the internal temperature should reach about 165°F (74°C).

Serve on buns with your favorite toppings and condiments.