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MADAM’S PLERFECT IMPLOSSIBLE BLURGERS

Prep Time | 10 Min

Here’s what’s so amazing about Impossible Burgers made this way. NO ONE in my family can tell the difference between this and the “real thing”. My burger-addicted children LOVE these and now I know to double the order on burger night.

This recipe is comically simple overall and in my opinion, the only way to prepare a burger in any universe.

I like to form my own patties so I usually reach for the saved package of a 1LB Impossible Burger and shape them myself. Burgers tend to shrink when you cook them and Impossible is exactly the same. So I make that patty DOUBLE the width and thickness I want my final patty to be after it’s cooked. In my house, 1 Lb of Impossible Burger can yield 3-4 Burgers. (Three patty’s per LB is ideal for a thick Charred Patty you will LUB.). 
(CLICK HERE FOR PDF VERSION YOU CAN SAVE OR PRINT!)

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Ingredients

  • IMPOSSIBLE BURGER (Ground or Patty)

  • SALT

  • PEPPER

  • 1-2 TBS OIL (Avocado Oil or similar Vegetable Oil)

  • BUNS

  • FIXINS (Recommend: Lettuce, Pickle, Tomato, Ketchup, Mustard)

  • VEGAN CHEESE (Optional): I like 365 Plant Based Cheddar. It says cheddar but it’s really a fabulous vegan American Cheese Slices that taste just like Kraft Singles.

Directions 

  1. Form the patties and place them on a plate.

  2. Generously salt and pepper the outside of both sides of the patties. If you are careful with your salt intake then be extra generous with the pepper. COAT the outside with pepper. You can’t add too much and it will not be too peppery.

  3. Heat a CAST IRON SKILLET or a FRYING PAN to MED-HIGH and let it get hot for two minutes. (Remember how HOT that pan will be. Do not grab the handle without MITTS!) Add 1 TBS of OIL to the Pan right before Step 4 and make it coat the bottom pan.

    **Note: If you have the cast iron, you must use the iron. Or a griddle! This helps give our burger that magical crust. A non stick pan will always work as well.

  4. When ready, slap your pepper-crusted patties onto the hot pan, leaving each with ample space around the edges. (3-4 Per Pan) Now, DO NOT TOUCH. Turn up the fan over your stove or open a window. Let this side cook for 2 minutes on that MED-HIGH heat and then FLIP. This is giving our burger an amazing crust and sealing in the yummy. After two minutes, FLIP to the other side for another 2 minutes.

  5. Flip patty. Turn off the heat. Are you melting Cheese on Top? Now is when you add the cheese. Let the cheese melt over the top of your patty for one minute.

  6. Remove from pan and serve with FIXINS. In my house, we toast the buns only a little so they are warm but still soft like an IN-N-Out Burger.

baked sweet potato fries bonus!

We serve the burgers with BAKED SWEET POTATO FRIES which are SOOOOOO easy to make. If you plan on having fries with your burgers, Make the fries FIRST! The burgers cook so fast.

DIRECTIONS

  1. Pre-heat oven to 400.

  2. Peel Sweet Potatoes. (1 per person) Cut into thin FRIES. 

  3. Place on cookie sheet on parchment paper. 

  4. Spread fries out. Drizzle with Olive Oil and Salt. Push around a bit so everything is coated gently. 

  5. Bake 20 minutes and then flip / push around the fries. 

  6. Bake 20 more minutes until edges begin to brown and the texture begins to crisp. 

  7. Serve hot in a bowl lined with paper towel to absorb any excess oil.