Impossible Burger Recipe

Make the black bean spread

Place the drained black beans in a bowl or small food processor. Add Greek yogurt (or vegan mayo), lime juice, ground cumin, salt, black pepper, and olive oil. Pulse or mash until mostly smooth but with some texture remaining. Taste and adjust seasoning. Transfer to a small bowl and refrigerate until assembly.

Prepare the remoulade

In a small bowl combine mayonnaise, finely chopped dill pickles, chopped capers, Dijon mustard, lemon juice, smoked paprika, sugar, salt, and black pepper. Stir until smooth and well combined. Taste and adjust acidity or seasoning. Chill until ready to assemble.

Cook Impossible patties

Heat a heavy skillet or griddle over medium-high heat and add the neutral cooking oil. When hot, place the Impossible patties on the surface (do not overcrowd). Cook for 3 to 4 minutes on the first side without pressing, until a brown crust forms. Flip and cook 2 to 3 minutes on the second side. During the last 1 minute of cooking, place a slice of Pepper Jack cheese on each patty and cover the pan briefly to melt the cheese. Remove patties to a plate and let rest for 1 minute.

Prep produce and toast buns

While patties cook, slice the beefsteak tomato into 4 even slices. Separate and rinse lettuce leaves; dry thoroughly. If not already shaved, thinly slice the red onion and separate 1/2 cup (about) shaved. Lightly butter or oil the cut sides of the buns. Toast buns cut-side down in a skillet over medium heat until golden, about 1 to 2 minutes.

Assemble pickles

Lay out 3 pickle slices per burger (or more to taste) on a small plate for easy assembly.

Spread approximately 1 tablespoon of the black bean spread evenly on the bottom half of each toasted bun.

Place the cheese-topped Impossible patty on top of the black bean spread.

Top each patty with 3 pickle slices, one beefsteak tomato slice, and a lettuce leaf (or torn leaves to fit).

Add a generous tablespoon of caper-pickle remoulade on the top bun interior (or to taste). Scatter a small handful (about 2 tablespoons) of shaved red onion over the remoulade or directly on the tomato if you prefer.

Close the burger with the remoulade-spread top bun and press lightly. Repeat for remaining burgers. Serve immediately.