- 2Servings
- Not Too Tricky
- 21Ingredients
- 45 minPreparation
- 30 minCooking
- 75 Total TimeTotal Time
In the not-too-distant future, you’re going to be craving a very specific sandwich: A sandwich that speaks to your soul and calls you away from takeout and leftovers. A sandwich that Future You—and maybe even future generations—will thank Current You for taking the time to learn to make.
In short: you’re going to want to make this sandwich again. And yes, we’re talking about the Impossible™ Buffalo Chicken Patty Sandwich.
When you take our crispy, tender Impossible™ Chicken Patties Made From Plants and toss them with sweet meets sour meets spicy Buffalo sauce and our creamy, dreamy celery root ranch, magic happens. Maybe it’s the fact that these patties are plant-based or learning that Buffalo sauce is just hot sauce and butter. Or maybe it’s just that you’re actually *making ranch dressing.* But all of this—along with a shredded veg topper of crunchy lettuce, cukes, carrots, and fresh dill—makes a crave-worthy meal that feels like you’re tucking in at a fancy restaurant.
Also, nothing beats a Buffalo chicken sandwich. So wow your friends or treat yourself—and your Future Self, who will return to this plant-based chicken recipe again and again.
(In a hurry? You don’t even have to make it all from scratch! Go with store-bought buffalo and ranch sauces to speed up the time from prep to plate.)
21 Ingredients
Check out the recipe ingredients to build your shopping list!
- 2 Impossible™ Chicken Patties Made From Plants
- 2 Burger Buns
- 1/4 Cup Hot Sauce
- 1 1/2 Teaspoons Butter
- 1/2 Head of Butter lettuce, shredded
- 1/4 of a cucumber, sliced into coins
- 1/4 of a carrot, shaved with a vegetable peeler
- 1 1/2 Teaspoons Fresh Dill, chopped
- 1/2 Head Celery Root, peeled and diced
- 1 Cup heavy Cream or oat milk
- 1/2 Cup buttermilk
- 3/4 Cup mayo or plant-based mayo
- 1/4 Cup sour cream or plant-based sour cream
- 3 green onions, thinly sliced
- 3 Tablespoons fresh chopped parsley
- 1/2 Tablespoon Fresh Thyme, chopped
- 1/2 Tablespoon Fresh Tarragon, chopped
- 1/2 Tablespoon Champagne Vinegar
- 1 Teaspoon Lemon Juice
- 2 Garlic Cloves, peeled and minced
- Salt and pepper to taste
Bake the Impossible Chicken Patties
Preheat oven to 400°F. Place frozen patties evenly across a parchment-lined baking sheet. Bake for 20 minutes total, flipping patty over halfway through baking. Toast your buns cut side up for the last 5 minutes of baking time in the oven.
Sauce your Patties
Mix your hot sauce of choice with the melted butter in a bowl, and toss your chicken patties in the buffalo sauce.
Make the celery root ranch
Add the cream or oat milk to a pot with the celery root. If the liquid doesn't cover the celery root by about 90%, then add a little more cream or oat milk. Bring to a slow simmer, and cook until soft. Puree together, and cool. Add buttermilk (or sub with more plant-based sour cream), mayo, sour cream, green onions, parsley, thyme, tarragon, champagne vinegar, lemon juice, minced garlic, salt and pepper to taste. You'll have more than enough celery root ranch for these two sandwiches, so save in your fridge and eat with your next Impossible Chicken Patties sandwich!
Make the Ranch Topper
Add the shredded butter lettuce, cucumber, carrots and fresh dill to a bowl. Lightly dress with some of the celery root ranch.
Build Your sandwiches
Spread some of the celery root ranch on the bottom and top buns. Place the buffalo patty on the bottom bun, and top with the dressed lettuce, cucumber, carrot mixture. Add the top bun with more celery root ranch, and enjoy!
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