Impossible Burger Recipe

Make burger sauce

In a small bowl, combine vegan mayonnaise, ketchup, Dijon mustard, sweet pickle relish, lemon juice, black pepper, and salt. Whisk until smooth. Taste and adjust seasoning. Refrigerate while you prepare the rest of the burger so flavors meld.

Slice the tomato into 4 even slices (about 1/4-inch thick). Thinly slice the red onion into rings and separate into individual rings. Wash and dry lettuce leaves. Set pickles aside. Keep prepared toppings chilled or at room temperature as preferred.

Form patties

Divide 1 lb Impossible ground into 4 even portions (about 4 oz each). Gently form each portion into a patty approximately 3.5–4 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking.

Season patties

Brush or drizzle each patty lightly with the 1 tablespoon oil, then sprinkle both sides evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Add about 1/4 teaspoon of the Worcestershire-style or soy sauce per patty, spreading lightly on each side.

Cook patties

Heat a large nonstick or cast-iron skillet over medium-high heat until hot (about 2–3 minutes). Add a teaspoon of oil if skillet is dry. Place patties in the skillet without crowding; cook for 3–4 minutes on the first side, undisturbed, until a brown crust forms. Flip and cook 2–3 minutes on the second side. During the last 30–45 seconds of cooking, place a vegan cheese slice on each patty and cover the skillet with a lid to melt the cheese.

While patties cook, split buns and spread vegan butter or brush olive oil on cut sides. Toast cut sides in a separate skillet over medium heat for 1–2 minutes until lightly browned, or toast in the oven under broiler for 1–2 minutes—watch carefully to prevent burning.

Assemble burgers: Spread about 1 tablespoon of prepared sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then add the cheese-topped Impossible patty. Top with tomato slice, a few red onion rings, and 2 pickles per burger. Spread a little sauce on the top bun and close the burger.

Serve immediately with fries, salad, or your preferred sides.