- Super Easy
55 Total TimeTotal Time
This Impossible™ Jalapeño BBQ Cheeseburger will be a hit at your next backyard cookout. Made with Impossible™ Burger Patties Made From Plants for ease of preparation and quick grilling burger deliciousness, these cheeseburgers have just the right amount of spicy, sweet, savory, tangy, crunchy, melty topping goodness. We think this recipe will surely secure a place on your regular burger build menu rotation–it's just that good!
The homemade jalapeño jam in this recipe really kicks this burger into high gear, but you can always sub in your favorite spicy-sweet pepper condiment for the jam, or go big with two homemade sauces for these burger and opt to make your own BBQ sauce as well as the jalapeño jam. Try our Chef J. Michael Melton's homemade BBQ sauce recipe found here(opens in a new tab)!
Check out the recipe ingredients to build your shopping list!
- 4 Impossible™ Burger Patties Made From Plants
- 4 Pretzel Hamburger Buns, toasted
- 1 yellow onion, chopped
- 3 jalapeños, de-seeded and chopped
- 1/2 Cup rice wine vinegar
- 1/2 Cup Turbinado sugar
- 4 cheddar cheese slices
- 3/4 Cup BBQ Sauce
- Canned Fried onions
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.
Cook the Impossible Burgers
Over medium-high heat, sear your burgers in a pan or on the grill to desired temperature (approximately 2 minutes per side). Season with salt and pepper as desired. Once you flip from the first side, top with cheese to melt and toast buns in the pan or on the grill while the cheese is melting. **Make this burger 100% plant-based by subbing your favorite plant-based cheddar cheese slices!
Assemble the Cheeseburgers
Spread top and bottom toasted buns with about 2 tablespoons jalapeño jam on both sides, so about 4 tablespoons total per bun. Build each cheeseburger by placing the burger with melted cheese on top of the bottom bun with jalapeño jam, top each burger with 3 to 4 tablespoons of BBQ sauce, and then stack high with fried onions. Crown these tasty burgers with the top bun, and enjoy!
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