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

FAQs

How do you make impossible burgers taste better? ›

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.

The Impossible Burger can be a sustainable alternative to regular burgers and does contain higher amounts of several important nutrients, including vitamin B12, folate, and thiamine (3, 4 , 5 ). However, the Impossible Burger contains more sodium than regular ground beef and is lower in some vitamins and minerals.

We use things like beet juice and apple extract in our plant-based burgers & beef to give them that meat-like color and taste you know.

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!

Thinly Sliced Onions: I love charring up some super thinly sliced onions with the patties -- I think it adds so much flavor! Dill Pickles: Use your favorite dill pickle brand here -- just make sure to slice them into thin coins so they'll easily stay on the burger. Lettuce: Look for a lettuce with a nice crunch.

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.

But I do see some vegans disliking it because some vegans don't like how meat tastes or it does not taste close enough to a burger by their standards. Also, it is not vegan by some vegans' standards because its heme ingredient was tested on animals for FDA approval.

According to Samuels, Impossible meats are particularly problematic. "This product is highly processed," she says. "Ultra or highly processed foods are foods that have additional artificial colors, flavors, and preservatives to promote shelf stability, preserve texture, and increase palatability.

When comparing the Beyond Burger and the Impossible Burger, the two burgers have a comparable amount of calories and sodium per 4-ounce patty. However, the Beyond Burger has less saturated fat and slightly more protein than the Impossible Burger.

Which plant-based meat is the healthiest? ›

As with any food, the healthiest options among plant-based meat alternatives are the ones you can eat in as close to their original, whole form as possible. For example, jackfruit flesh or a soy food like tofu undergoes significantly less processing than products like the Beyond Burger and Impossible Burger.

“Compared to a meat-based burger, Beyond and Impossible contain roughly the same amount of saturated fat and more sodium,” she says, both of which, when over-consumed, can increase the risk of heart disease and stroke.

Plant-based beef alternatives are more expensive than beef because of production costs. Even though the plant-based beef industry uses less grain to create its products than what gets used for livestock feed, the scale is much smaller. This leads to higher costs, which get passed to consumers.

Salt is added to plant-based meat during processing, making it inherently more salty than regular ground beef.

It may seem obvious that a burger patty made of plants is a healthier option than a meat-based burger. However, some vegan meat alternatives, such as Beyond Meat, are considered processed because they are made from food isolates and extracts rather than whole beans and chopped mushrooms.

You can season it before and after cooking as you see fit. However, Impossible Burger does have more sodium than unseasoned ground beef from cows, so you may want to go easy on the added salt until after you've cooked it and tasted a sample prior to serving.

If you've ever bitten into an Impossible Burger, you've likely been pretty blown away by just how meaty it is. How can a burger made from plants, with zero animal products, taste that close to a real beef patty? Well, according to Impossible Foods, the answer is in one key ingredient: heme.

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.