Beyond Impossible Burgers ~ Easy Recipe with Plant-Based Beef (2024)

FAQs

Can you use Impossible Burger like ground beef? ›

The best part about Impossible Burger is that it cooks like ground beef.

Cook product thoroughly. Do not consume raw. Heat non-stick pan over medium-high heat, add Beyond Mince. Cook for 5-8 minutes, breaking up to desired crumble size and stirring frequently.

Impossible Foods makes a gluten-free burger made largely of soy protein concentrate, coconut oil, and sunflower oil, along with genetically engineered heme that gives it its meat-like quality. Beyond Meat, on the other hand, is mostly built on pea protein, expeller-pressed canola oil, coconut oil, and seasonings.

Build your Burger

Spread jalapeño-mayo on the bottom buns. Top with lettuce leaves, tomato slices, thinly sliced red onion rings, and your perfectly grilled Impossible Burger with melted cheese. Add avocado smash and complete your burger with the top burger bun. Enjoy this perfect summer burger!

Dark soy sauce - great for that super umami, almost metallic meaty flavour. Marmite - also known as yeast extract, this stuff tastes super beefy and will provide a salty tang. Vegan stock cubes - I use Oxo vegan beef flavour but any will do and mushroom bouillon cubes are a good alternative.

Season to taste with salt and pepper. Cook over medium-high heat for 2-3 minutes on each side. Add a slice of cheese on top and cover until the cheese has melted. *Make it 100% plant-based with plant-based cheese.

"If you're looking for a lower fat and lower calorie burger, then a 90/10 lean-to-fat beef burger may be a healthier option than an Impossible Burger," says Keatley "But most grocery store burgers will be 80/20 lean-to-fat, which would be higher calories and fat than an Impossible Burger."

If you don't have time to thaw your Impossible Burger patties, they're perfectly fine to cook from a frozen state. Simply preheat a well-oiled pan to medium high and cook for ~4 minutes per side.

Using heating, cooling, and pressure, we create the fibrous texture of meat from plant-based proteins. Then, we mix in fats, minerals, fruit and vegetable-based colors, natural flavors, and carbohydrates to replicate the appearance, juiciness, and flavor of meat.

Heat a cast-iron skillet over medium heat. Coat the bottom of the skillet with oil and cook the patties for 5 to 6 minutes per side, or until well-charred and cooked through. Remove from the heat, brush with Worcestershire sauce, and serve with desired fixings.

Does Beyond beef need to be seasoned? ›

That's a two-pronged misconception: First, I'd argue that meat substitutes shouldn't really be expected to taste “just like meat,” but that's perhaps a longer conversation; second, Beyond and Impossible products actually need to be seasoned just like raw beef.

With that definition in mind, some people do not regard the Impossible Burger as suitable for a vegan diet. The plant-based heme was tested on laboratory rats, and while Brown says every care was taken to make the trials humane, animal testing of any kind is explicitly a form of exploitation.

Animal Testing: Some vegans are concerned about the use of animal testing in the development of certain plant-based products, including the Impossible Burger. While the company has stated that they aim to reduce and eliminate animal testing, past involvement can still be a point of contention for some vegans.

However, the Impossible Burger contains more sodium than regular ground beef and is lower in some vitamins and minerals. Compared with 90% lean ground beef, the Impossible Burger is also higher in fat and lower in protein (3, 4 , 5 ).

Start with a preheated pan, then season as you would ground beef and pan-fry until cooked through. You will want to serve it immediately—it doesn't sit well. Impossible meat works well formed into patties, skewers, meatballs, bao, kofte—any place you would use ground meat, really!

Blue cheese, grilled pineapple, or avocado will add a lot of flavor to a classic hamburger. Many, if not all, of these ingredients can already be found in your kitchen and pantry.

Heme, or soy leghemoglobin, is the ingredient said to set the Impossible Burger apart from other plant-based burgers. It adds to the flavor and color of the burger and makes it “bleed” like a beef burger does when cut.

You can season a frozen Impossible Burger while cooking to enhance its flavor. Sprinkle your favorite seasonings, such as salt, pepper, garlic powder, or even some smoky paprika, directly onto the patty before or during cooking.