Impossible Burger

shaved spring vegetables

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Never thought you’d ENJOY (or even try) another veggie burger?!? The triumphantly meatless patty from Impossible Foods touts everything meat-eaters yearn for in a beef burger. The secret ingredient “heme” gives it a trademark sizzle on the grill and glorious beef flavor. Finish it off with vegan herb aioli, pickled red onions, crisp veggies, and a flavorful harissa vinaigrette (if desired). Thought it was impossible? Think again.

Difficulty Level

Total Time: 30 minutes

Active Time: 20 minutes

Ingredients

Pickled Red Onions

½ cup water
½ cup rice wine vinegar
1 tablespoon sugar
1 teaspoon salt
1 red onion, sliced

Herbed Aioli

1 cup mayonnaise, vegan if you like
2 tablespoons apple cider vinegar
¼ cup chopped fresh Italian parsley leaves
½ teaspoon kosher salt, to taste
Freshly ground black pepper, to taste
4 sprigs thyme leaves
4 sprigs rosemary leaves, chopped
2 tablespoons oregano, chopped

Harissa Vinaigrette (optional)

1 tablespoon harissa chili paste
1 shallot, chopped
1 garlic clove
1 teaspoon Dijon mustard
1 orange, zested
2 tablespoons orange juice
1 teaspoon honey
½ teaspoon kosher salt
Black pepper, to taste
½ teaspoon ground cumin
½ teaspoon ground coriander
½ cup canola oil
¼ cup chopped fresh cilantro
¼ cup chopped fresh Italian parsley

Burger

1 pound impossible burger
1 tablespoon canola oil
4 hamburger buns
4 cups chopped romaine lettuce
2 small cucumber, shredded
4 carrots, shredded
4 radishes, shredded
Pickles, for serving

Directions

In a small saucepan, heat the water, sugar, vinegar, and salt. Place the onions in a heatproof bowl, cover with the vinegar mixture and cool to room temperature.

To make the aioli, combine the all ingredients in a small bowl. Stir well with a whisk.

To make the vinaigrette, combine the all ingredients other than the oil and fresh herbs in a blender or food processor. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Fold in the herbs and season with salt and pepper.

Form the burger into 4 patties. Sprinkle with salt and pepper.

Heat the canola oil in a medium skillet over medium-high heat. Cook the patties for 4 minutes per side or until lightly browned and cooked through.

Toss the romaine, cucumber, carrots, and radishes with harissa vinaigrette in a large bowl.

Serve the burgers on hamburger buns, topped with aioli and pickled red onions, alongside salad and pickles.