Impossible Burger Recipe

In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, smoked paprika, garlic powder, onion powder, and lemon juice until smooth. Taste and adjust acidity or sweetness (add a tiny pinch of salt or a few drops more lemon juice if needed). Refrigerate while you prepare the burger. Makes roughly 4 tablespoons.

Prepare patties

Divide the 8 oz Impossible ground into two equal portions for a single large smashed patty or into four portions if you want two thinner patties for a double (about 4 oz each). Lightly form loose balls — do not pack tightly; keep them slightly crumbly for an ideal smash.

Preheat griddle or skillet

Heat a heavy skillet or flat griddle over medium-high heat until very hot (a drop of water should sizzle away). Brush or rub 1 tablespoon neutral oil across the cooking surface or lightly oil the balls themselves to prevent sticking.

Smash and sear

Place one ball of Impossible on the hot surface. Using a sturdy spatula (or a second spatula and a flattened metal press) press down firmly to flatten into a thin patty about 1/4 inch thick. Hold pressure for 10–15 seconds, then release. Season immediately with a light sprinkle of kosher salt and freshly ground black pepper. Cook 2–3 minutes without moving until the edges brown and the top looks set.

Flip and finish

Flip the patty and place a slice of cheddar (or vegan cheese) on top. Cook another 45–60 seconds until cheese is melted and the patty is cooked through but still juicy. For a double, repeat the smash process for the second patty and stack both on the bun. Cook patties one or two at a time depending on skillet size.

Onion (optional)

Thinly slice the yellow onion and, if desired, quickly sear on the griddle for 30–60 seconds per side until slightly softened and caramelized edges. Season lightly with salt.

For non-vegan: split brioche buns and lightly toast cut sides on the still-warm griddle for 20–30 seconds until golden. For vegan: butter the sourdough slices with vegan butter or brush with olive oil and toast both sides on the griddle until golden and crisp.

To assemble: Spread about 1 tablespoon mac sauce on the bottom bun or slice of sourdough. Place the smashed Impossible patty (single) or stack two patties (double) on the bottom. Add one or two slices of tomato, 3 pickle slices, a few rings of seared onion (if using), and top with the remaining mac sauce on the top bun. Close and press gently.

Serve immediately with fries or a side salad.