If you can cook with ground beef, you can cook with Impossible™. Keep scrolling for some more tips from our team.
You’ve tried burgers, but what about chili? If you can do it with ground beef from cows, you can do it with Impossible™.
Cast iron or campfire. Saucepan or skillet. Make Impossible™ anywhere, anyhow.
Hungry for more? Here are some tips from our in-house chef, J. Michael Melton.
Starting this month, we’ll be shipping exclusively bricks of Impossible™ Burger -- no patties -- to maximize production efficiency. Thanks for your cooperation! We know this complicates the pattying process, so we’ve created this simple guide to help you make the most of the Impossible™.
Treat Impossible™ Burger the same way you’d treat the meat you know and love. Handle, form and cook it just like ground beef from a cow.
Like beef from a cow, Impossible™ Burger can be overcooked. We recommend cooking it to medium and slightly browned.
Impossible™ Burger is best-served immediately after cooking. No need to wait!
Take our Back-of-House Guide with you. Download the PDF versions here.