Homemade Impossible-Style Plant-Based Burger

Ingredients

• 1 cup Tomato juice (Unsweetened, no added salt)
• 2 tablespoons Dried shiitake mushrooms (Rehydrated in warm water then drained)
• 1 teaspoon Seaweed flakes (Nori or kelp flakes for umami)
• 1/4 cup Fresh spinach (Packed, roughly chopped)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper (Freshly ground)
• 1/2 cup Water (for broth)
• 1 tablespoon Textured soy protein (TVP) (Fine texture)
• 1 tablespoon Potato protein
• 1 tablespoon Soy protein isolate
• 1 tablespoon Konjac flour (Provides elasticity)
• 1/2 teaspoon Xanthan gum (Binder)
• 2 tablespoons Coconut oil (solid, frozen) (Shredded, keep solid until mixed in)
• 1 tablespoon Sunflower oil (For cooking and added fat)
• 1 cup Beet juice (Provides color and iron‑rich flavor)
• 1 tablespoon Blackstrap molasses (Adds deep, slightly bitter sweetness)
• 1 tablespoon Nutritional yeast (optional) (Adds cheesy umami)

Instructions

1. Make the flavor broth

   In a saucepan over very low heat, combine tomato juice, rehydrated shiitake mushrooms, seaweed flakes, chopped spinach, 1/2 cup water, salt and black pepper. Cover and let simmer gently for about 10 minutes.

   Time: PT10M

   Temperature: Low heat

2. Blend and strain the broth

   Allow the broth to cool slightly, then transfer to a blender and blend until completely smooth. Pour the puree through a mesh strainer into a clean bowl, pressing with a spoon. Run the liquid through the strainer a second time to remove any remaining particles.

   Time: PT5M

3. Hydrate the protein blend

   In a mixing bowl, combine textured soy protein, potato protein, soy protein isolate, konjac flour, and xanthan gum. Add 1/2 cup warm water, stir, and let sit for 2 minutes until the mixture thickens.

   Time: PT3M

4. Add beet juice and molasses

   Stir in the beet juice and blackstrap molasses to the hydrated protein mixture until evenly distributed.

   Time: PT1M

5. Incorporate frozen coconut oil

   Quickly add the shredded frozen coconut oil to the mixture, using a fork or spatula to fold it in while keeping the pieces solid. This creates tiny fat pockets that will melt during cooking.

   Time: PT2M

6. Add sunflower oil and extra broth

   Drizzle in the sunflower oil and pour in additional strained broth a tablespoon at a time, mixing until the mixture holds together but is still slightly tacky.

   Time: PT2M

7. Form the patties

   Place a 3.5‑inch ring mold on a plate, spoon about 4 oz (≈113 g) of the mixture into the mold, press gently, and lift the mold away. Repeat to make four patties.

   Time: PT5M

8. Sear the patties

   Heat a skillet over medium‑high heat (≈375°F). Add a thin layer of oil, then place the patties in the pan. Cook 3‑4 minutes per side until a deep brown crust forms.

   Time: PT8M

   Temperature: 375°F

9. Assemble and serve

   Toast burger buns, spread vegan mayo and ketchup, place the cooked patty, add lettuce, tomato, or pickles as desired, and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Tomato juice: Vegetable juice, Water with a splash of tomato paste
• Instead of Dried shiitake mushrooms: Dried porcini mushrooms, Mushroom powder
• Instead of Seaweed flakes: Wakame flakes, Dulse
• Instead of Fresh spinach: Frozen spinach (thawed and drained), Kale
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black pepper: White pepper, Ground coriander
• Instead of Textured soy protein (TVP): Textured pea protein
• Instead of Potato protein: Pea protein isolate
• Instead of Soy protein isolate: Whey protein isolate (not vegan)
• Instead of Konjac flour: Tapioca starch
• Instead of Xanthan gum: Guar gum
• Instead of Coconut oil (solid, frozen): Melted coconut oil (will change texture)
• Instead of Sunflower oil: Canola oil, Olive oil (lighter flavor)
• Instead of Beet juice: Beet puree diluted with water
• Instead of Blackstrap molasses: Dark treacle, Molasses (regular)
• Instead of Nutritional yeast (optional): Soy sauce (small amount)

Equipment Needed

• Saucepan
• Blender (or immersion blender)
• Mesh strainer
• Mixing bowl
• Measuring cups and spoons
• 3.5‑inch ring mold (or burger press)
• Skillet (non‑stick or cast iron)
• Spatula
• Kitchen scale (optional)
• Whisk or fork (optional)

Critical Steps — Do Not Skip

• Blend and strain the flavor broth to a smooth liquid.
• Keep the coconut oil solid while mixing to create fat pockets.
• Achieve the correct moisture balance before forming patties.
• Sear the patties at high heat to develop a crust.

Chef Tips from the Video

• Freeze the coconut oil in small cubes beforehand; shredding frozen cubes gives uniform fat pockets.
• Use a ring mold for perfectly uniform patties that cook evenly.
• Sear the patties on a pre‑heated cast‑iron skillet for the best crust and flavor.

Troubleshooting

Storage

Refrigerator: Store cooked patties in an airtight container for up to 3 days.

Freezer: Freeze uncooked patties on a tray, then transfer to a zip‑lock bag; keep for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The flavored broth can be made up to 2 days ahead and stored refrigerated.
• Uncooked patties freeze well; shape them, freeze on a tray, then bag for later use.
• Reheat frozen patties in a hot skillet for 2‑3 minutes per side.