Homemade Impossible Burger

impossible burger with lettuce on a bun

 The Spruce Eats / Leah Maroney

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Yields: 4 burgers

A homemade Impossible Burger is totally possible. It’s easy to make, doesn’t require any extra skills, and is much less expensive than buying Impossible meat at the store. A lot of the ingredients are things you probably have on hand already. There are only two items which may need to be added to your arsenal: tempeh and nutritional yeast.

Armed with a food processor and a skillet, you are on your way to an Impossible meal in less than 20 minutes.

You can also use this “meat” for any recipe where it calls for beef! Try making a soup like this stuffed pepper inspired one, or tacos using Impossible meat as a swap in for the ground beef called for in the recipe. Leave out the liquid smoke if you’re not looking to have a smoky, grilled flavor.


  • 2 cups baby portabella mushrooms (sliced)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup white rice
  • 8 ounces tempeh (chopped)
  • 1/4 cup quick cook oats
  • 1 small beet (shredded)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon steak sauce
  • 1 teaspoon vegetable bouillon
  • Optional: 1/2 teaspoon liquid smoke
  • 1/4 cup oil, for cooking
  • For serving: 4 burger buns, ketchup, lettuce

Steps to Make It

  1. Gather the ingredients.

    ingredients for impossible burger on a marble board
  2. Add the sliced mushrooms, olive oil, and salt, and pepper to a small sauté pan. Heat on medium high heat, stirring occasionally until the mushrooms have browned and softened.

    mushrooms sautéing in a skillet
  3. Remove the mushrooms from the pan and add them to your food processor. Add the rice, tempeh, oats, beets, nutritional yeast, garlic powder, onion powder, steak sauce, vegetable bouillon, and liquid smoke if you are adding. Process until completely ground with mostly small pieces. Continue to pulse until there are no large pieces. It should look like ground beef.

    impossible burger ingredients pulsed in a food processor
  4. Form the “meat” into four balls and form each of those balls into a patty. Place them on parchment paper while you wait for your griddle to heat up.

    impossible burger patties
  5. Heat a griddle or sauté pan on medium-high heat. Add the oil and then the patties. Cook for 2 to 3 minutes per side or until golden brown on both sides and heated through.

    impossible burger patties cooked on a griddle
  6. Remove the patties from the heat and serve on toasted buns with your favorite toppings and condiments.

    impossible burger with lettuce on a bun
     The Spruce Eats / Leah Maroney

Recipe Variations

  • You can substitute brown rice for the white rice. The rice does not have to be fresh, it can be a day or two old.
  • You can use rolled oats, or steel cut oats instead of instant oats.
  • You can use this ground “meat” for any of your favorite ground beef recipes.

Recipe Tips

  • You can easily freeze these burgers and enjoy them at a later time. Just freeze the cooked patties in one layer on a parchment paper lined baking sheet and then throw them in a freezer plastic bag and freeze for up to 3 months.You can also freeze uncooked patties using the same method.
  • Heat them up in a griddle on medium-low heat until cooked through again. You can also microwave them for 3 to 5 minutes.
  • You can grill these burgers on a hot, well-greased grill.