Homemade Impossible Burger
Ingredients
- 2 cups thinly sliced baby portabella mushrooms
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup cooked white rice
- 8 ounces tempeh, coarsely chopped
- 1/4 cup quick-cooking oats
- 1 small beet, grated
- 1 tablespoon nutritional yeast
- 1 tablespoon steak sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cube vegetable bouillon, about 1 teaspoon
- 1/2 teaspoon liquid smoke, optional
- 1/4 cup canola oil
- 4 burger buns, toasted, if desired
- Lettuce leaves, for serving, optional
- Ketchup, for serving, optional
Instructions
- 1
Gather the ingredients.
- 2
Add the sliced mushrooms, olive oil, and salt, and pepper to a large sauté pan over medium high heat. Cook, stirring occasionally, until the mushrooms have browned and softened, 10 to 13 minutes.
10 min - 3
Add the mushrooms to a food processor with the rice, tempeh, oats, beet, nutritional yeast, steak sauce, garlic powder, onion powder, vegetable bouillon, and liquid smoke, if using. Process until completely ground with mostly small pieces. Continue to pulse until there are no large pieces. It should look like ground beef.
- 4
Form the "meat" into four balls and form each of those balls into a patty. Place them on parchment paper.
- 5
Heat a large nonstick skillet on medium-high heat. Add the canola oil. When the oil shimmers, add the patties. Cook for 2 to 3 minutes per side or until golden brown on both sides and heated through. Alternatively, use a griddle pan brushed lightly with the oil.
2 min - 6
Remove the patties from the heat and serve on the buns with lettuce, ketchup, and other favorite toppings.
Nutrition
Per serving (based on 4 servings)
