|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 5g||16%|
|Total Sugars 8g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 that 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.
"These homemade impossible burgers are easy to make and are a nice alternative to a classic veggie burger. For a deep umami flavor, take care to brown the mushrooms well and make sure to use a bit of the liquid smoke if you have it for that true burger feel." —Kayla Hoang
2 cups thinly sliced baby portabella mushrooms
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup cooked white rice
8 ounces tempeh, coarsely chopped
1/4 cup quick-cooking oats
1 small beet, grated
1 tablespoon nutritional yeast
1 tablespoon steak sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 cube vegetable bouillon, about 1 teaspoon
1/2 teaspoon liquid smoke, optional
1/4 cup canola oil
4 burger buns, toasted, if desired
Lettuce leaves, for serving, optional
Ketchup, for serving, optional
Steps to Make It
Gather the ingredients.
Add the sliced mushrooms, olive oil, and salt, and pepper to a large sauté pan over medium high heat. Cook, stirring occasionally, until the mushrooms have browned and softened, 10 to 13 minutes.
Add the mushrooms to a food processor with the rice, tempeh, oats, beet, nutritional yeast, steak sauce, garlic powder, onion powder, vegetable bouillon, and liquid smoke, if using. Process until completely ground with mostly small pieces. Continue to pulse until there are no large pieces. It should look like ground beef.
Form the “meat” into four balls and form each of those balls into a patty. Place them on parchment paper.
Heat a large nonstick skillet on medium-high heat. Add the canola oil. When the oil shimmers, add the patties. Cook for 2 to 3 minutes per side or until golden brown on both sides and heated through. Alternatively, use a griddle pan brushed lightly with the oil.
Remove the patties from the heat and serve on the buns with lettuce, ketchup, and other favorite toppings.
- 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-oiled grill.
- 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.