Impossible Burger Double Recipe
Make Impossible Burger Double Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burger Patties
Buns & Cheese
Toppings & Condiments
Optional Add-ons
Method
Burger Patties
Divide and shape
Divide the 16 oz Impossible plant-based ground into four equal portions (about 4 oz / 113 g each). Gently form into two slightly wider than bun patties for each burger (you need two patties per burger for a double). Make a shallow indentation in the center of each patty with your thumb to reduce bulging while cooking.
Season
Lightly season both sides of each patty with kosher salt (about 1/4 tsp per patty) and a pinch of freshly ground black pepper.
Cook
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When the pan is shimmering, add 2–3 patties without crowding (cook in batches if needed). Cook for 2–3 minutes on the first side without pressing. Flip and cook 1.5–2 minutes on the second side. 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 slightly. The patties should have a browned crust and internal temperature similar to 165°F equivalent texture (Impossible patties cook quickly). Transfer cooked patties to a plate and tent with foil.
Buns & Cheese
Toppings & Assembly
Prepare toppings
Wash and dry lettuce leaves. Slice tomato and red onion into even slices. Lay out pickle slices.
Sauce the buns
Spread 1 tablespoon mayonnaise on the bottom half of each toasted bun. Add 1 teaspoon yellow mustard and 1 tablespoon ketchup on top of mayo, or adjust to taste.
Stack the double
On the mayo-sauced bottom bun, place a lettuce leaf, then a tomato slice. Place the first warm Impossible patty (cheese side up) on the tomato. Add a few pickle slices and onion rings. Place the second cheesy patty on top to complete the double. If using avocado or onion strings, add them now.