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ImpossibleTM Breakup Burger

Chef J Michael Melton
  • 4Servings
  • Not Too Tricky
  • 12Ingredients
  • 10 minPreparation
  • 45 minCooking
  • 55 Total TimeTotal Time

It’s messy and it’s a lot to sink your teeth into. What does that sound like? Your breakup? This burger build?! What about both. 

We’re believers in soothing our souls with food. Especially when we’re really in our feelings. And there are a lot of feelings in a breakup, so this is a lot of burger to go with it. 

You start this build by dividing your Impossible™ Burger brick into four 3-ounce portions (there’s zero shame in eating all four of these burgers), then roll those portions into balls. They need to chill out until they’re ready to cook, so throw them in the fridge until it’s their moment to shine.

Next up, you get to blame your tears on a chopped onion as you make your jalapeño jelly. But after that onion makes you cry (rude!!!) you get to seek your revenge as you boil it with the jalapeño. HA! 

It’s finally time for some meditative melty cheese making. As one hand stirs, the other hand pours cheese into the steamy pot, and your mind can transport into the warmth of complete comfort and happiness. 

We’ve cried, we’ve meditated, and now it’s time to smash those dumb feelings. Grab your balls of meat out of the fridge and heat up your pan. Place one of them on the pan and, with any of your pent up frustration, SMASH THAT BURGER into the pan (go wild, but still make sure your patty’s got some body to it).

Toast your buns, layer on your smashed feelings (shoot, we meant to say burgers!), spread your tear-filled jalapeño jelly, ooze on that meditative melty cheese. It’s now time for the ultimate step in this healing process: EAT.

12 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible™ Beef Made From Plants
  • 1 yellow onion, chopped
  • 3 jalapeños, de-seeded and chopped
  • 1/2 Cup rice wine vinegar
  • 1/2 Cup Turbinado sugar
  • 1 Tablespoon Butter
  • 1 Tablespoon Flour
  • 3/4 Cup Whole Milk
  • 7 Ounces Pepper jack cheese, sliced or shredded
  • 2 Tablespoons Grapeseed oil or other neutral cooking oil
  • salt and pepper to taste
  • 4 Brioche Buns, or other plant-based bun
5 steps
  1. Prep the Impossible Beef

    Divide Impossible Beef into four 3-ounce portions, and shape into balls. Refrigerate until ready to cook.

  2. Make the Jalapeño Jam

    Place the rough chopped onion and jalapeño in a food processor and pulse until ground into a semi-smooth chunky texture. In a sauce pot, combine the onion and jalapeño mixture with the rice wine vinegar and turbinado sugar. Bring to a boil, and then reduce heat to a simmer. Cook until most of the liquid is reduced, about 20-25 minutes. Note: Watch this pot! If the heat is too high, it will boil over.

  3. Get Cheesy with Pepper jack

    Melt butter in a pan over low heat. Whisk in flour and increase heat to medium. Once fully incorporated, whisk in milk slowly until mixture thickens. Add in cheese, a little at a time, whisking continuously. Once the cheese sauce comes together and all the cheese is melted, lower the heat to low and keep warm for serving. *For a fully plant-based burger recipe, swap this sauce for the following: bring 7 ounces of water to boil. Slowly whisk in 7 ounces of plant-based pepper jack cheese until fully incorporated and smooth.* Please note: if either sauce is made in advance and refrigerated, you may need to add a splash of milk or water when reheating.

  4. Cook the Smash Burgers

    In a large saute pan or cast iron over low-medium heat, toast buns and set aside in a warm spot in the kitchen for serving. Increase heat to medium-high for cooking the burgers, and add 1/2 tablespoon of oil to the pan. Place one of the burger balls in the center of the pan. Smash down with a spatula being careful to make the burger the same thickness throughout so you get even cooking. Season with salt and pepper. Allow a crust to form on the pan side of the patty--you'll see the nice crusty edges peek through on the patty where it meets the pan, approximately 2-3 minutes. Carefully loosen all sides of the patty from the pan with a spatula before you flip. Once all sides are free, carefully flip the patty over to cook it through, an additional 2 minutes. Repeat for all burgers.

  5. Serve and Enjoy

    Place smashed/cooked burger on the bottom bun. Cover with jalapeño jam and drizzle with pepper jack cheese sauce. Cover with the top bun and enjoy! A simple burger with big results--that tasty sweet and savory combo! Enjoy.

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