Impossible Burger "plant Based" Recipe

Form and season patties

Divide the 1 lb Impossible Burger ground into 4 equal portions (about 4 oz each). Gently form each portion into a 3 1/2 to 4-inch patty about 3/4 inch thick. Press a slight dimple into the center of each patty with your thumb to reduce doming during cooking. In a small bowl, mix the onion powder, garlic powder, smoked paprika, kosher salt, and black pepper. Sprinkle the seasoning evenly over both sides of each patty.

Preheat skillet

Heat a large cast-iron skillet or heavy nonstick pan over medium-high heat until hot, about 2–3 minutes. Add 1 tablespoon vegetable oil and swirl to coat the pan.

Cook patties

Place patties in the hot skillet, leaving space between them. Cook undisturbed for 3 minutes to develop a brown crust. Flip and cook the other side for 2–3 minutes more for medium (internal texture similar to medium ground beef). If using vegan cheddar slices, place a slice on each patty after flipping and cover the skillet for 30–45 seconds to melt.

Rest

Transfer cooked patties to a plate and tent loosely with foil. Rest 2 minutes while you prepare buns and condiments. If you prefer a crisper exterior, cook an additional 30–60 seconds per side.

Prepare condiments

In a small bowl combine vegan mayonnaise, ketchup, and mustard. Stir until smooth. If using Worcestershire-style vegan sauce or hot sauce, add here to taste (about 1 tsp each). Slice tomato into 1/4-inch rounds and thinly slice red onion. Separate lettuce leaves and pat dry.

Toast buns

Reduce skillet heat to medium-low. Spread 2 tablespoons butter or vegan butter on the cut sides of the 4 buns. Place buns cut-side down in the skillet and toast until golden, about 45–60 seconds. Remove and keep warm.

Assemble burgers

Spread about 2 tablespoons of the prepared sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then a cooked Impossible patty (with melted vegan cheddar if used). Top each patty with 2 pickle slices, 1–2 tomato slices, and some red onion rings. Spread a thin layer of sauce on the top bun and close the burger.

Serve immediately with fries or a side salad. Offer extra pickles, hot sauce, or ketchup at the table.