Homemade Impossible Burger with Spicy Special Sauce

Ingredients

• 4 pieces Impossible™ burger patties (about 4 oz each, frozen)
• 1 tablespoon Vegetable oil (high‑smoke‑point oil (canola, canola, or grapeseed))
• 1/2 teaspoon Kosher salt (generous pinch per patty)
• 1/4 teaspoon Freshly ground black pepper (to taste)
• 4 pieces Burger buns (brioche or sesame) (soft, can be toasted)
• 2 tablespoons Mayonnaise (for special sauce)
• 2 tablespoons Ketchup (for special sauce)
• 1 tablespoon Sweet pickle relish (for special sauce)
• a pinch Cayenne pepper (adds heat to sauce)
• 1 teaspoon Yellow mustard (for top of burger)
• 4-6 slices Pickles (thinly sliced)
• 1/4 cup Red onion (thin rings)
• 1 medium Tomato (sliced)
• 4 pieces Lettuce leaves (iceberg or romaine)

Instructions

1. Make the special sauce

   In a small mixing bowl combine mayonnaise, ketchup, sweet pickle relish and a pinch of cayenne pepper. Stir until smooth.

   Time: PT2M

2. Prepare the toppings

   Thinly slice the pickles, red onion, tomato and separate lettuce leaves. Set aside in a tidy pile for quick assembly.

   Time: PT5M

3. Shape the patties

   If the patties are frozen, let them sit at room temperature for 5‑7 minutes until pliable. Press each patty to about ¼‑⅓ inch thick, squeezing the sides to keep a round shape.

   Time: PT5M

4. Heat the skillet

   Place the skillet over medium‑high heat and let it get hot (about 2 minutes).

   Time: PT2M

   Temperature: medium‑high (≈375°F)

5. Season the patties

   Just before they hit the pan, sprinkle each patty with a generous pinch of kosher salt and a light dusting of freshly ground black pepper.

   Time: PT1M

6. Sear the first side

   Add 1 tbsp of oil to the hot skillet, swirl to coat, then lay the patties in a single layer. Cook without moving for 3 minutes until a deep brown crust forms.

   Time: PT3M

   Temperature: medium‑high (≈375°F)

7. Flip and finish cooking

   Flip each patty and cook the other side for another 2 minutes, or until the interior is hot and the surface is nicely browned.

   Time: PT2M

   Temperature: medium‑high (≈375°F)

8. Toast the buns

   Push the cooked patties to one side of the pan, add the bun halves cut side down and toast for about 1‑2 minutes until golden and crisp.

   Time: PT2M

   Temperature: medium‑high (≈375°F)

9. Assemble the burgers

   Spread a spoonful of the special sauce on the bottom bun, place the hot patty, add mustard on the top bun, then layer pickles, onion, tomato and lettuce. Cap with the top bun.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Impossible™ burger patties: Beyond Meat burger patties
• Instead of Vegetable oil: avocado oil, sunflower oil
• Instead of Burger buns (brioche or sesame): gluten‑free buns
• Instead of Mayonnaise: vegan mayo
• Instead of Cayenne pepper: hot sauce
• Instead of Yellow mustard: Dijon mustard
• Instead of Pickles: gherkin slices
• Instead of Red onion: white onion
• Instead of Tomato: heirloom tomato
• Instead of Lettuce leaves: spinach

Equipment Needed

• Cast‑iron or non‑stick skillet
• Spatula or flat metal turner
• Mixing bowl
• Whisk or spoon
• Chef’s knife
• Cutting board
• Measuring spoons
• Plate for assembly

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Press the patty gently with your hands, not a press, to keep the texture airy
• Use a high smoke‑point oil (canola or avocado) for the best crust
• A tiny splash of water in the pan after flipping helps deglaze and adds a bit of steam for a juicier interior

Troubleshooting

Storage

Refrigerator: Cooked patties keep 3 days in an airtight container; special sauce 5 days; sliced veggies 2‑3 days

Freezer: Uncooked frozen Impossible patties can be stored up to 6 months; cooked patties freeze well for up to 2 months

Room temperature: Assembled burgers should be eaten immediately; do not leave at room temperature more than 2 hours

Make-Ahead Tips

• Prepare the special sauce up to 24 hours ahead and refrigerate
• Slice all vegetables and store in a sealed container
• If using frozen patties, move them from freezer to fridge the night before for a gentle thaw