The Impossibletm Burger Recipe

Prep

Remove the Impossible plant-based ground from the refrigerator and let it sit at room temperature for 10 minutes. While it warms slightly, combine the Worcestershire sauce, 2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl.

Form patties

Divide the 1 lb Impossible ground into 4 equal portions (~4 oz / 113 g each). Gently form each portion into a patty about 3.5–4 inches (9–10 cm) in diameter and roughly 3/4 inch (2 cm) thick. Make a shallow 1/4-inch indentation in the center of each patty with your thumb to help them cook flat and prevent doming. Sprinkle both sides lightly with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.

Cook

Heat a heavy skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When the oil is shimmering and the pan is hot (about 375°F/190°C if using a thermometer), place the patties in the pan without crowding. Cook for 2–3 minutes on the first side until a deep brown crust forms. Flip once and immediately brush the cooked side with the Worcestershire mixture. Cook the second side 2–3 minutes for medium (adjust 1–2 minutes for rarer or longer for well-done). During the last 30–45 seconds of cooking, place a vegan cheddar slice on each patty and cover the pan with a lid to melt the cheese.

Rest

Remove patties from the pan and let them rest on a plate for 2 minutes. This allows juices to redistribute and prevents the bun from becoming soggy.

Prep vegetables

While patties cook, slice the tomato into 1/4-inch thick rounds (yielding about 4 slices). Thinly slice the red onion into rings and wash and dry 4 lettuce leaves. Arrange pickles and any optional garnishes within reach.

Toast buns

Melt 2 tablespoons butter in a separate clean skillet over medium heat. Split the buns and place cut sides down in the butter. Toast 1–2 minutes until golden brown and slightly crisp. Sprinkle sesame seeds on the top halves if desired.

Build sauce

In a small bowl, mix 1/4 cup vegan mayonnaise, 1/4 cup ketchup, and 2 teaspoons yellow mustard until smooth. Taste and adjust seasoning, adding hot sauce if using.

Assemble burgers

Spread about 1 tablespoon of the burger sauce on the bottom half of each toasted bun. Place a lettuce leaf, then a slice of tomato, then the cheesy Impossible patty. Top the patty with 2 pickle slices and a few red onion rings. Spread a thin layer of mayonnaise or extra sauce on the top bun and close the burger. Serve immediately.

If desired, add hot sauce to the sauce mixture or to the assembled burger for heat. Serve with extra pickles or fries on the side.