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ImpossibleTM Chili Cheeseburger

Chef J Michael Melton
by
Impossible Chili Cheeseburger recipe made with Impossible Burger
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  • 6Servings
  • Super Easy
  • 15Ingredients
  • 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!

15 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 2 Packs Impossible™ Beef
  • 3 Burger Buns
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Garlic Powder
  • 2 Teaspoons Ground Paprika
  • 1 Teaspoon Ground Coriander
  • 14 Ounces Crushed Tomatoes
  • 1 1/2 Tablespoons Salt
  • 3 Tablespoons Water
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Chili Powder
  • 1 1/2 Teaspoons Ground Cumin
  • 1/5 Teaspoon Cayenne
  • 1 Cup Vegetable Stock
  • 3 Slices American Cheese
4 steps
  1. Cook the Impossible™ Burgers

    Ingredients used

    • 2 Packs Impossible™ Beef
    • 3 Burger Buns

    Use 12oz (340g) of Impossible™ Beef and form patties to desired size. Fire up the grill and cook to desired temp.

  2. Make the Chili

    Ingredients used

    • 1 Tablespoon Vegetable Oil
    • 1 Tablespoon Garlic Powder
    • 2 Teaspoons Ground Paprika
    • 1 Teaspoon Ground Coriander
    • 14 Ounces Crushed Tomatoes
    • 1 1/2 Tablespoons Salt
    • 1 Tablespoon Onion Powder
    • 1 Tablespoon Chili Powder
    • 1 1/2 Teaspoons Ground Cumin
    • 1/5 Teaspoon Cayenne
    • 1 Cup Vegetable Stock

    In a heavy pot over medium-high heat, warm the vegetable oil. Crumble 12oz (340g) of 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.

  3. Make the Plant-Based Whiz

    Ingredients used

    • 3 Tablespoons Water
    • 3 Slices American Cheese

    Combine cheese and water in a sauce pan. Heat slowly and whisk until well incorporated.

  4. Build the Burgers

    Top cooked burgers with Impossible Chili and plant-based whiz. Don't forget use a napkin, and enjoy!

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