The Impossible Burger Recipe

Inspired by Stock & Barrel

Time45m

Serves4

mushroom purée, roasted oyster mushrooms, sherry onions, truffle cream

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Ingredients

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Burger Components

4 patties Impossible Burger Patty

2 cups Mushroom Purée

1 cup Roasted Oyster Mushrooms

1 cup Sherry Onions

1 cup Truffle Cream

4 buns Burger Buns

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 to taste Fresh parsley (for garnish)

Method

Preparation Steps

Prepare the Mushroom Purée

In a blender, combine sautéed mushrooms with a splash of olive oil and blend until smooth. Season with salt and pepper to taste.

Roast the Oyster Mushrooms

Toss oyster mushrooms in olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 15-20 minutes until golden and crispy.

Make the Sherry Onions

In a pan, sauté sliced onions in olive oil over medium heat. Add sherry and cook until the onions are caramelized and the liquid is evaporated. Season with salt.

Cook the Impossible Burger Patties

Heat a skillet or grill over medium-high heat. Cook the Impossible Burger patties for about 3-4 minutes on each side until browned and heated through.

Assemble the Burgers

Spread mushroom purée on the bottom half of each burger bun. Place the cooked patty on top, followed by roasted oyster mushrooms, sherry onions, and a generous dollop of truffle cream. Top with the other half of the bun.

Garnish and Serve

Garnish each burger with fresh parsley and serve immediately with your choice of sides.