Impossible Burger
A juicy, savory plant-based burger that cooks, smells, and tastes like the real deal. Piled high with classic toppings on a toasted bun, this meatless wonder is perfect for your next cookout and ready in under 20 minutes.
For 4 servings
3 steps. 10 minutes total.
- 1
Step 1
- a.Prepare Toppings and Buns
- b.Wash and dry the lettuce leaves. Slice the tomato and red onion. Set aside all your toppings and condiments for easy assembly.
- c.Heat a dry skillet or griddle over medium heat. Place the buns cut-side down and toast for 1-2 minutes until golden brown and fragrant. Remove from the pan and set aside.
- 2
Step 2
- a.Cook the Impossible Patties
- b.Heat the neutral oil in a large cast-iron skillet or non-stick pan over medium-high heat until it shimmers.
- c.Carefully place the Impossible patties in the hot pan, ensuring they don't touch. Season the top side generously with salt and pepper.
- d.Cook for 3-4 minutes without moving them to allow a deep brown crust to form.
- e.Flip the patties, season the other side, and cook for another 3-4 minutes for a medium-rare-like interior. The internal temperature should reach 160°F (71°C).
- f.If using cheese, place a slice on each patty during the last minute of cooking and cover the pan to help it melt.
- 3
Step 3
- a.Assemble and Serve
- b.Spread your desired amount of ketchup and mustard on the toasted top and bottom buns.
- c.Place a lettuce leaf on the bottom bun. Top with a tomato slice, the cooked patty with melted cheese, sliced red onion, and pickles.
- d.Place the top bun on the burger and serve immediately while hot and juicy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best sear, ensure your pan is properly preheated before adding the patties. A cast-iron skillet works best for creating a delicious crust.
- 2Handle the patties gently. Do not press down on them with a spatula while cooking, as this will squeeze out the juices and result in a drier burger.
- 3Season the patties directly in the pan rather than beforehand. This helps achieve a better crust.
- 4Toasting the buns is a non-negotiable step! It adds texture and prevents the bun from becoming soggy from the burger juices and sauces.
- 5Let the cooked patties rest for a minute before assembling. This allows the juices to redistribute, making the burger even more succulent.
Adapt it for your goals.
Spicy Jalapeño Burger
Add a few slices of fresh or pickled jalapeños on top of the cheese and use a spicy chipotle mayo instead of ketchup.
Mushroom Swiss BurgerMushroom Swiss Burger
Sauté 8 oz of sliced cremini mushrooms with a clove of minced garlic. Pile them on top of the patty and use a slice of vegan Swiss-style cheese.
BBQ Bacon CheeseburgerBBQ Bacon Cheeseburger
Brush the patties with your favorite BBQ sauce during the last minute of cooking. Top with crispy vegan bacon strips and a fried onion ring.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Impossible meat provides a high-quality protein source derived from soy, which is essential for muscle repair, growth, and overall body function, making it a satisfying alternative to animal protein.
Zero Cholesterol
As a plant-based product, the Impossible Burger contains zero dietary cholesterol, which can be beneficial for heart health when substituted for high-cholesterol red meat.
Fortified with Vitamins and Minerals
Impossible meat is often fortified with essential nutrients typically found in animal products, such as Vitamin B12 and iron, which are crucial for energy production and nerve function.
Frequently asked questions
One fully assembled Impossible Burger, as per this recipe with a bun, vegan cheese, and toppings, contains approximately 550-600 calories. The patty itself is about 240 calories.