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Homemade Impossible Burger with Spicy Special Sauce
A step‑by‑step guide to making a juicy, plant‑based Impossible™ burger at home. The patty is seasoned, seared in a hot pan with a little oil for a perfect crust, and served on toasted buns with a tangy mayo‑ketchup‑relish sauce, mustard, pickles, onion, tomato and lettuce.
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Cost Breakdown
Critical Success Points
- • Season the patty right before it hits the pan to avoid steaming the “bleed”
- • Sear the patty without moving for a full 3 minutes to develop a crust
- • Toast the bun halves cut side down until golden, not burnt
Safety Warnings
- • The skillet will be very hot – use oven mitts or a thick towel when handling the pan
- • Oil can splatter; keep face away from the pan while searing
- • Pressing the patty releases liquid – avoid pressing with the spatula
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