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The ImpossibleTM Burger (The I.B.) from Goldbelly Recipe

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  • 8

    Servings
  • Super Easy
  • 17

    Ingredients
  • 15 min

    Preparation
  • 5 min

    Cooking
  • 20 Total Time

    Total Time

We decided to create a simple yet delicious burger kit with Goldbelly(opens in a new tab) so you have everything you need to whip up The I.B. (Impossible™ Burger) by Chef J. Michael Melton—right at home.

This juicy, savory, and mouthwatering recipe uses protein-packed plant-based Impossible Burger Patties. When your meat is this mind-blowingly delicious, you don’t need much else. The succulent seared and caramelized patties are nestled between pillowy potato buns, layered with American cheese, and drizzled with I.B. sauce, our creamy, tangy, and sweet plant-based secret sauce.

Want to dress up your Impossible Burger with some extra goodies? Top with classic ingredients like fresh sliced tomato, red onions, and lettuce. Impossible Foods Head Chef J. Michael Melton recommends cooking your burger medium-rare to medium (yes, Impossible Burger can do that).

17 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 2 Packs Impossible™ Beef
  • 1 Pound Lasagna Noodles
  • 1 Yellow Onion
  • 1 Carrot
  • 1 Rib Celery
  • 3 Cloves Garlic
  • 1/2 Cup of Red Wine
  • 28 Ounce Can Of San Marzano Tomatoes
  • 1/2 Cup Vegetable Stock
  • 2 Tablespoons Parsley
  • 1 Tablespoon Thyme
  • 1 Tablespoon Oregano
  • 1 Tablespoon Basil
  • 1 Pound Shredded Mozzarella
  • 1 Cup Ricotta
  • 1/2 Cup Grated Parmesan Cheese
  • Salt And Pepper To Taste
6 steps
  1. COOK IMPOSSIBLE™

    Ingredients used

    • 2 Packs Impossible™ Beef
    • 1 Yellow Onion
    • 1 Carrot
    • 1 Rib Celery
    • 3 Cloves Garlic

    Dice the onions, carrots, and celery. Mince the garlic. Place prepped vegetables in a stock pot over medium heat and sweat until soft, about 5 minutes. Add Impossible™ Beef and brown until fully cooked.

  2. MAKE THE BOLOGNESE

    Ingredients used

    • 1/2 Cup of Red Wine
    • 28 Ounce Can Of San Marzano Tomatoes
    • 1/2 Cup Vegetable Stock
    • 2 Tablespoons Parsley
    • 1 Tablespoon Thyme
    • 1 Tablespoon Oregano
    • 1 Tablespoon Basil
    • Salt And Pepper To Taste

    Deglaze with red wine and cook for 3 minutes. Add the tomato paste and stir it into the mixture. Cook for about 3 minutes. Add the vegetable stock and canned tomatoes. Bring to boil for 5 minutes. Mince the parsley, thyme, oregano, and basil. Add the fresh herbs and simmer for about 10-12 minutes, or until you reach desired consistency. Season to taste.

  3. BOIL THE NOODLES

    Ingredients used

    • 1 Pound Lasagna Noodles

    Bring a large pot of water to a boil. Add a generous pinch of salt and cook the lasagna noodles for 3 minutes until extremely al dente. Remove from water and stack noodles flat between layers of parchment paper.

  4. ASSEMBLE THE LASAGNA

    Ingredients used

    • 1 Pound Shredded Mozzarella
    • 1 Cup Ricotta
    • 1/2 Cup Grated Parmesan Cheese

    To assemble the lasagna, build layers in a 9 x 13 baking dish by adding sauce, then pasta, then evenly spread dollops of ricotta throughout each layer. Repeat for 3 layers. On the top layer, add all the mozzarella and parmesan or pecorino cheese. *Want to make it plant-based? Use plant-based cheese!

  5. BAKE THE LASAGNA

    Bake at 400F (200C) until the Lasagna is cooked through and the cheese is browned on top, about 15-20 minutes. Wait 8-10 minutes before cutting into squares and serving.

  6. SERVE, SHARE, AND ENJOY

    Makes a family-sized lasagna (perfect for dinner and lots of yummy leftovers).