Impossiblet Burger Patty Recipe

Hydrate TVP

In a medium bowl, combine the dry TVP with the hot water or broth. Let sit for 5-7 minutes until expanded and softened.

Drain and press

Drain any excess liquid from the TVP and squeeze gently to remove moisture, leaving it damp but not soggy.

To the rehydrated TVP, add tomato paste, soy sauce, beet juice, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined.

If using mushrooms, fold in the finely chopped mushrooms now. Stir to distribute evenly.

Stir in olive oil to incorporate fat and shine.

Add the oats and vital wheat gluten to the mixture. Stir until a cohesive mass forms.

If the mixture seems dry, whisk in the 2 tablespoons of water or broth a little at a time until the mixture holds together without cracking.

Divide the mixture into 4 equal portions and shape into patties roughly 3/4 inch thick. Press firmly but do not overwork.

Preheat a skillet or grill over medium-high heat and lightly oil the surface.

Cook patties about 3-4 minutes per side until a deep crust forms and the patties are heated through. Flip gently to avoid crumbling.

Let patties rest 2 minutes before serving. Serve on buns with your favorite vegan toppings.