Impossible Recipe

Prepare aromatics

Finely dice 1/2 cup onion and mince 2 tsp garlic. This helps moisture integrate and boosts flavor.

Place 1 lb Impossible ground in a large bowl. Add the diced onion, minced garlic, 1 tbsp Worcestershire, 1 tbsp soy sauce, 1 tbsp tomato paste, 1 tsp smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper. Use a spatula to gently fold ingredients until evenly combined — avoid overworking to keep texture tender.

Divide the mixture into 4 equal portions (about 4 oz / 113 g each). Gently form each portion into a 3/4-inch-thick patty, creating a slight indentation in the center of each patty with your thumb to prevent doming while cooking.

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, add patties (do not overcrowd; cook in batches if needed). Cook 3–4 minutes on the first side without pressing.

Flip the patties and cook another 3 minutes. If using cheese, place a slice on each patty during the last minute of cooking and cover the pan to melt. Impossible patties are best cooked to medium (internal temp ~160°F / 71°C equivalent for texture). Remove to a plate and rest 2 minutes.

Lightly toast 4 burger buns in a separate pan or toaster until golden, about 1–2 minutes.

Spread mayonnaise on the bottom bun and mustard/ketchup on the top bun as desired.

Place lettuce on the bottom bun, add a patty, top with tomato slice, red onion, pickles and the top bun. Serve immediately.

Preheat oven to 425°F (220°C). Toss 1 lb cut potatoes with 1 tbsp vegetable oil, 1/2 tsp paprika and 1/2 tsp salt until evenly coated.

Arrange fries in a single layer on a rimmed baking sheet lined with parchment. Bake 20–25 minutes, flipping once halfway, until golden and crisp. Serve hot alongside burgers.