Avocado Impossible™ Burger Recipe

Impossible™ Avocado Burger

1. 1

   Prepare avocado spread

   Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add lime juice, 2 tablespoons mayonnaise, garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mash with a fork until mostly smooth but slightly chunky. Taste and adjust seasoning; set aside.

2. 2

   Prepare sandwich components

   Slice the tomato into 4 thin slices. Thinly slice the red onion into rings. Wash and dry the lettuce leaves. Lay out the burger buns and spread the remaining 2 tablespoons mayonnaise on the top bun interiors.

3. 3

   Season patties

   Pat dry the Impossible™ patties with a paper towel. Season both sides lightly with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper and sprinkle smoked paprika evenly on both sides.

4. 4

   Cook patties

   Heat a skillet or griddle over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the patties. Cook for 3–4 minutes without moving until a brown crust forms. Flip and cook 2–3 minutes more. During the last 60 seconds of cooking, place a slice of cheddar (or vegan cheddar) on each patty and cover the pan with a lid to melt the cheese. Internal texture should be hot and slightly firm.

5. 5

   Toast buns

   While patties cook or immediately after, melt 1 tablespoon butter in a separate skillet over medium heat. Place cut sides of the buns down and toast until golden, about 1–2 minutes. Remove from heat.

6. 6

   Assemble the burgers

   Spread 1 generous tablespoon of the avocado spread on the bottom half of each toasted bun. Place lettuce, then a cheese-topped Impossible™ patty on each. Top patties with tomato slices, red onion rings, and pickle slices if using. Spread remaining mayonnaise on the top bun (already applied) and place top bun on the stack.

7. 7

   Finish and serve

   Press each burger gently to consolidate. Serve immediately while patties are hot with extra lime wedges if desired.