(GET CREATIVE)

ENDLESS POSSIBILITIES

Burgers are just the beginning. If you can cook with ground beef, you can cook with Impossible Burger. Keep scrolling for more tips from our team.

(NOT SERVING YET?)

PUT IMPOSSIBLE ON YOUR MENU

Consumers can't get enough of Impossible™ Burger. Grow your business by serving it at your restaurant.

ANY APPLICATION 

You do you. If you can make it with ground beef, you can make it with Impossible.

FROM CRUMBLES...

TO MEATBALLS...

TO BURGERS AND MORE!

ANY COOKING SURFACE

ANY COOKING SURFACE

Cast iron or campfire. Saucepan or skillet. Make Impossible anywhere, anyhow.

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GRILL

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NONSTICK

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CAST IRON

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GRIDDLE

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STAINLESS STEEL

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ANYTHING

TIPS FROM IMPOSSIBLE

Hungry for more? Tune in to these helpful hints from our in-house Impossible chef, J. Michael Melton.

(THE PATTY PROCESS)

FROM BRICKS TO BURGERS

Big news! You can now buy pre-formed Impossible Burger patties. If you'd rather form them by hand, buy a brick and use this simple guide to make you a patty-forming master.

THE ESSENTIALS FOR COOKING IMPOSSIBLE

TIP 1: DON’T CHANGE A THING

Impossible Burger doesn't require any new tricks. Handle, form and cook it like ground beef from cows.

TIP 2: COOK IT TO TEMP

Like beef from cows, Impossible Burger can be overcooked. We recommend cooking it to medium and slightly browned.

TIP 3: NO RESTING ON THE JOB

Impossible Burger is best-served immediately after cooking. No need to wait!

(GET THE PDF)

NEW RECIPE CULINARY GUIDE 

Take our Back-of-House Guide with you. Download the PDF version here.