I know that Impossible burgers are not the healthiest things in the world but sometimes I need to satisfy that burger craving. When I found out that Impossible ground beef is now sold in retail stores I wanted to try cooking my own.
To keep things vegan we will be using Chao cheese. It's one of the better vegan cheeses that I have tried. But to be honest I am not really a fan of vegan cheese.
A serving of the Impossible beef is four ounces. The package has twelve ounces so I divided it up into two balls. Then used my hands to form into three patties just about the size of my burger buns.
Everything is prepared so it's time to start cooking.
To start I did put some oil in the pan. Was not sure if it was needed but it did help. When they start to bleed they are ready to flip. This took about three minutes.
I also started toasting my bun.
This is what they looked like after flipping.
I added the vegan cheese thinking it might melt.
When I gave up on the cheese melting it was time to assemble the Impossible burger. To the bottom bun added some lettuce, then one of the patties with cheese, sliced tomato add some mayo to the top bun and the burger is complete.
For this burger I used commercial mayo but If you would like to make your own vegan mayo check out this recipe.
- 12 oz Impossible burger
- 3 slices Vegan cheese
- 3 Burger buns
- 1/2 Tablespoon Vegan mayo
- 3 leaf lettuce
- 2 slices tomato
- 1 Tablespoon Oil
- For the meat into 3 patties. Wash the lettuce and slice the tomato.
- Toast the burger buns
- To a pan on medium high heat and 1 Tablespoon of oil. Add the patties to the pan. Cook until they start to bleed then flip. Top with cheese and cook for 2 more minutes to brown the bottom.
- Assemble the burger to the bottom bun added some lettuce, then one of the patties with cheese, sliced tomato add some mayo to the top bun and the burger is complete.