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ImpossibleTM G.O.A.T. Burger

Chef J Michael Melton
A juicy, thick Impossible™ Indulgent Burger patty with goat cheese aioli, charred tomato slices, red onion jam, and green pistou sausage, all on a toasted brioche bun, served on a plate with a side of crispy fries and ketchup.
  • 4Servings
  • Not Too Tricky
  • 15Ingredients
  • 25 minPreparation
  • 60 minCooking
  • 85 Total TimeTotal Time

We named this burger the greatest of all time for a reason! Try your hand at a truly indulgent and delectable burger with this Impossible™ G.O.A.T. Burger recipe. With a bright and tangy goat cheese aioli, a luscious basil pistou, a sweet and sour red onion marmalade, and charred tomato slices, this burger really takes it to the next level. But the true star of the show? Our new Impossible™ Indulgent Burger Patties Made From Plants! These thick, juicy patties are simply delicious. Enjoy!

15 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 4 Impossible™ Indulgent Burger Patties Made From Plants
  • 4 Brioche Buns, toasted
  • 1/2 Cup Mayo
  • 3 garlic cloves, minced and divided
  • 1 Tablespoon Lemon juice
  • 1 Tablespoon Finely chopped fresh parsley
  • 1/2 Cup Crumbled goat cheese or plant based goat cheese
  • 1 large bunch of fresh basil, leaves removed from the stems
  • 1 1/2 Teaspoons Kosher salt plus additional to taste
  • 10 Tablespoons Extra Virgin Olive Oil, divided
  • 2 red onions, sliced
  • 2 Tablespoons brown sugar
  • 1 Tablespoon balsamic vinegar
  • 2 Tablespoons apple cider vinegar
  • 2 large tomatoes
6 steps
  1. Make the Red Onion Marmalade

    Heat 3 tablespoons of olive oil over low heat in a large pan, and add the sliced red onions and 1/2 teaspoon salt to the pan. Cook on low for approximately 25-30 mins, stirring occasionally. Once onions are softened, add the brown sugar, balsamic vinegar and apple cider vinegar, stirring regularly to prevent scorching since the caramelization will really start to take effect! Cook for about 15-20 more minutes or until thick. Make in advance, and store in the refrigerator until ready to use.

  2. Make the Goat Cheese Aioli

    Combine mayo, 1 minced garlic clove, lemon juice, finely chopped fresh parsley, and crumbled goat cheese, and stir until well incorporated. Refrigerate until ready to use. For a plant-based version, use vegan mayo and omit the goat cheese or substitute with a plant-based version.

  3. Make the Pistou

    In a food processor, pulse basil leaves, 1 teaspoon salt, 2 minced garlic cloves, and 7 tablespoons of olive oil just until finely chopped. Check consistency, and drizzle more olive oil into the food processor if needed to create a loose sauce. Make sure not to over-process the basil!

  4. Roast the Tomatoes

    Heat a cast iron skillet over high heat. Add the tomatoes and char briefly on each side, rolling the tomatoes around in the pan to caramelize the skin, without fully cooking the interior (you're looking to develop some caramelized flavor here, but essentially leave the tomatoes raw inside). Remove the tomatoes and allow to cool before slicing for the burgers.

  5. Cook the Impossible Indulgent Burger Patties

    Turn the heat down to medium-high, and sear your burgers in the pan (or directly on the grill during peak summer grilling season) to desired temperature, or approximately 2 minutes per side. Season with salt and pepper to taste.

  6. Build you burgers

    Spread goat cheese aioli on the bottom of each toasted bun, and then top with cooked burger patty. Add charred tomato slices and red onion marmalade. Spread pistou on the top of each bun, and crown each of these tasty burgers. Serve and enjoy.

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