Impossible™ Smash Burger

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

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.

Bring 7 ounces of water to a boil. Slowly whisk in 7 ounces of plant-based pepper jack cheese until fully incorporated and smooth. Please note: if sauce is made in advance and refrigerated, you may need to add a splash of water when reheating.

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.

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.