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ImpossibleTM Green Chile Double Smashburger Recipe

Chef J Michael Melton
by
Impossible Green Chile Double Smashburger with melted cheese, green chile sauce and grilled red onions.
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  • 2Servings
  • Not Too Tricky
  • 15Ingredients
  • 20 minPreparation
  • 30 minCooking
  • 50 Total TimeTotal Time

Smashburgers on a grill?! Say what?! This tasty Impossible™ Green Chile Double Smashburger recipe is one of a kind, and we're dying for you to try it. Smokey green chile salsa, gooey cheese on crusty, meaty smashburgers featuring our Impossible™ Indulgent Burger Patties, grilled red onions, and a smear of mayo on toasty buns. YUM.

15 Ingredients

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  • 4 Impossible™ Indulgent Burger Patties Made From Plants
  • 4 Hamburger Buns, toasted
  • 1/4 cup plus 2 Tablespoons Grapeseed oil
  • 1 Teaspoon Kosher Salt, Plus Additional To Taste
  • 1 yellow onion, chopped
  • 1 1/2 Pounds tomatillos, husks removed, washed, cored and quartered
  • 3 large Green chiles, stem and seeds removed
  • 3/4 Cup water
  • 2 large cloves garlic
  • 1/2 Cup roughly chopped fresh cilantro leaves
  • 1 lime, juiced
  • 1 Teaspoon agave nectar
  • 1 red onion
  • 4 White American Cheese or Monterey Jack cheese slices, or plant-based white cheese slices of your choice
  • 3 Tablespoons Mayo or Plant-Based Mayo
5 steps
  1. Prep the Impossible Burgers

    Divide Impossible Indulgent Burger Patties into two equal portions, and shape into balls. You should have 4 burger balls. Refrigerate until ready to cook.

  2. Make the Green Chile Salsa

    Preheat oven to 450°F degrees with an empty sheet pan on the middle rack. Toss tomatillos, yellow onion, and green chiles together in a bowl with oil and salt. When oven comes to temperature carefully remove HOT sheet pan and slowly place oiled vegetables onto HOT sheet tray. Place the HOT pan with vegetables back into the oven and allow to roast for approximately 10-15 minutes, or until all veg is charred and nicely roasted. Remove from oven and transfer to a bowl to cool. Alternatively, use your grill as an oven and roasted in your grill on a hot sheet pan! When roasted vegetables are cool to the touch, add them along with the water, garlic, lime juice, and agave to a blender and pulse 6-8 times to ensure ingredients are well incorporated. Add roughly chopped cilantro and blend until smooth. Taste and season with additional salt as desired. Salsa can be made up to a 3 days in advance and held covered in a refrigerator.

  3. Prepare the onion

    Slice red onion into rings to be grilled. Grill red onion rings over medium-hight heat until softened slightly and nicely caramelized.

  4. Cook the Impossible Indulgent Smashburgers

    Heat a large cast-iron skillet or griddle over medium high heat on your range, or over high heat on top of your grill. Add 1 tablespoon oil. Add 2 meatballs, and immediately flatten to 1/4-inch-thickness with a sturdy, wide spatula to create two smashburgers. Cook until bottoms are crisp and deep brown, about 1 minute. Flip patties, top each with 1 cheese slice, and cook until bottoms are well charred and cheese is melted, 45 seconds to 1 minute. Stack the smashburgers, and remove from skillet, and cover to keep warm. Repeat with remaining 1 tablespoon oil, remaining 2 meatballs, and remaining 2 cheese slices.

  5. Build Your Smashburgers

    Spread each bottom bun half with 1 1/2 tablespoons mayonnaise, top with two Impossible Indulgent smashburgers, and spoon 1 1/2 tablespoons green chile salsa over top. Add some grilled red onions to each build, and complete each double smashburger with a toasted top bun, and enjoy!

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