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ImpossibleTM Chili Cheeseburger Recipe

Chef J Michael Melton
Impossible Chili Cheeseburger recipe made with Impossible Burger
  • 6Servings
  • Super Easy
  • 16Ingredients
  • 20 minPreparation
  • 40 minCooking
  • 60 Total TimeTotal Time

Meet one of the most epic burgers of all time—made with Impossible™ Beef and Burger Patties Made From Plants. The best part? You get to use Impossible™ products in two ways—for the patty and in the chili. Remember: anything you can make with ground beef you can make with Impossible Beef, and Impossible Burger Patties are such a snap to cook up. This magic duo is the perfect chance to try two dishes in one.

The chili cheeseburger is a takeout classic. Restaurants from coast to coast put their own spin on it, and now you can bring it to life right in your kitchen. The Chili Cheeseburger was invented at a rough and tumble diner called Ptomaine Tommy’s in the Lincoln Heights neighborhood of Los Angeles in 1919, just across the Los Angeles River and not far from the downtown LA County jail. It had sawdust on the floor and was open all night.

We like to start by making the Impossible Beef Chili. You’ll need a nice big pot for that. While the chili is cooking on one burner of your stove, prep the Impossible Burger Patties and cook them in a skillet (we prefer a cast-iron skillet, but it’s not required), or grill them outside if you're hosting a BBQ. Once both of them are ready, take a deep breath and get ready to embrace the mess. This Impossible Chili Cheeseburger recipe is meant to be enjoyed without reservations. In fact, you know you’ve made it right if the melty cheese topping is dripping over the sides of the burger before you take your first bite. As long as you have a napkin (or a roll of paper towels) nearby, you’re golden!

16 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible Beef
  • 6 Burger Buns, toasted
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Garlic Powder
  • 2 Teaspoons Ground Paprika
  • 1 Teaspoon Ground Coriander
  • 14 Ounces Crushed Tomatoes
  • 1/2 Teaspoon Salt
  • 1 Cup Water
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Chili Powder
  • 1 1/2 Teaspoons Ground Cumin
  • 1/4 Teaspoon Cayenne
  • 1 Cup Vegetable Stock
  • 8 Ounces American Cheese
  • 1 Package Impossible™ Burger Patties Made From Plants, 6 ct
4 steps

    In a heavy pot over medium-high heat, warm the vegetable oil. Crumble Impossible Beef into the pot and sear until golden brown and cooked through, about 5 minutes. Stir in the dry ingredients: onion powder, garlic powder, chili powder, paprika, cumin, coriander, cayenne, and 1/2 teaspoon salt. Add the tomatoes and stock. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer until thickened, about 30 minutes.


    Bring water to a boil. Slowly whisk in cheese until fully incorporated and smooth. Please note: if sauce is made in advance and refrigerated, a splash of water might be needed when reheated. Also, use plant-based cheese if desired for a fully plant-based version of this recipe!


    Grill Impossible Burger Patties for approximately 2-3 minutes on each side, or until desired internal temperature is achieved.


    Top cooked burgers with Impossible Chili and cheese sauce. Don't forget to use a napkin, and enjoy!

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