Impossible Burger

Name: Impossible Burger
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs impossible burger patty (frozen, 4 oz each); 4 pcs hamburger bun (soft, split); 1 tbsp vegetable oil (for griddle); 1 pinch salt; 1 pinch black pepper; 4 pcs cheese slice (American or cheddar); 4 pcs lettuce (iceberg, large leaves); 1 pcs tomato (large, cut into 4 slices); 1 pcs onion (small, cut into 4 thin slices); 8 pcs pickle chips (dill, for garnish); 2 tbsp ketchup (for serving); 1 tbsp mustard (yellow, for serving)

RATING

4.6/5(187)

TASTE SCORE

9/10

A juicy, sizzling plant-based burger that delivers all the savory satisfaction of a classic beef patty. Perfectly seared with a crisp crust, loaded with fresh toppings, and ready in under 20 minutes for a quick weeknight dinner.

PREP

10m

COOK

10m

SERVES

1 PIECE

599 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the toppings and buns.
1.Wash and dry lettuce leaves. Slice tomato into 4 rounds and onion into 4 thin slices.
2.Split the hamburger buns and set aside.
prep
Season the patties.
Season both sides of each frozen patty with a pinch of salt and black pepper.
fry · ~8 min
Cook the patties on the griddle.
1.Heat oil in a cast iron skillet over medium-high heat until shimmering.
2.Place patties in the skillet and cook 3 to 4 minutes without moving, until a dark brown crust forms.
3.Flip carefully and cook another 3 to 4 minutes on the second side.
TIPDon't press the patties — it squeezes out the juices.
fry · ~2 min
Melt the cheese and toast the buns.
1.In the last minute, lay a cheese slice on each patty and cover the skillet with a lid until melted.
2.Move patties to a plate. Place buns cut-side down in the skillet and toast 30 to 60 seconds until golden.
assemble
Assemble the burgers.
1.Spread ketchup and mustard on the bottom bun.
2.Layer lettuce, tomato slice, and onion slice on the bottom bun.
3.Place the cheesy patty on top, add pickle chips, and close with the top bun.
serve
Serve immediately.
Serve the burgers hot while the patties are juicy and the cheese is melted.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cook frozen patties directly from the freezer without thawing for best texture.
2
Use a cast iron skillet or flat-top griddle for the crispiest crust.
3
Resist pressing the patty with a spatula — it forces out the savory juices.
4
Toast the buns in the same skillet to soak up browned bits and add flavor.
5
Cover the skillet with a lid to melt the cheese evenly without overcooking.
6
Let cooked patties rest 1 minute before assembling to retain moisture.

RECIPE VARIATIONS