I’m Possible Burger, Beyond the Impossible Burger Recipe
This I’m Possible Burger is a great imitation of the the Impossible Burger and the Beyond Burger, and it’s both simple and inexpensive to make at home with common items from your local grocery. Recipe below! Oh, and do you need some mayo to go with? Try this super easy Lime Chipotle Mayo that’s raw and delicious!
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The Beyond Burger and the Impossible Burger are getting massive attention right now. The Impossible Burger, which even “bleeds,” has received over $250 million in support from investors like Bill Gates. The Beyond Burger is more widely available, and also resembles the real thing.
Both can be be a little hard to find, though. and the main ingredient in the Impossible Burger is wheat, which means GF vegans, like me, aren’t even going to be able to try it. It’s also a little pricey and contains genetically modified yeast, which may be a turn off for some.
I recently tried the Beyond Burger at my favorite Ann Arbor restaurant, Seva. It was fantastic, like all their vegan options, but would like to make it at home, too. I’ve had some spectacular fails when it comes to bean burgers, to be honest, but this burger combination that includes tempeh and mushrooms sticks together really well, isn’t mushy in the center, and looks and tastes a great deal like the “real thing.”
Real thing?? Whaaaat? At dinner with friends last weekend, we were asked, “Why do you like things that look and taste like real meat if you’re vegan?” Good question. I like them mostly because they’re tasty and I can enjoy them knowing they’re healthier and made from plants … so aren’t causing so much misery.
I asked some trusted and experienced vegans what they thought, as well.
Marla Rose, of Vegan Street and co-founder of the yearly Chicago Vegan Mania, says about not-meats, “… if they help you to not eat other animals, I am all for them. I like to remind people that these so-called ‘faux foods’ have been around for thousands of years, developed in China as meat replacements for Buddhists. ” (Check out her favorite Falafel Burger recipe HERE). She goes on to say, “I honestly like hippie veggie burgers best, the ones that are grains, beans and veggies all mashed up together. Like I said, the ones everyone makes fun of and converts no meat-eaters.”
“I love all types of plant-based foods, including those that are intended to replicate animal products. For me, what matters isn’t what they are similar to but whether these foods have a great flavor, healthy ingredients, and a pleasing texture.” Says Jo Stepaniak, from IBS Vegan and author of many popular cookbooks, including Low FODMAP Vegan and The Ultimate UnCheese Cookbook. Her favorites? “My favorite vegan burgers to date are the Cornucopia Oat Burgers from my book Vegan Vittles: Second Helpings. In terms of commercial products, my favorites are the Gardein Beefless Burger and Amy’s Sonoma Burger. After that, I’d say any vegan burger someone wants to make for me! ”
I’ll make you an I’m Possible Burger, Jo!
Eric C. Lindstrom is the author of “The Skeptical Vegan” and “The Smart Parent’s Guide to Raising Vegan Kids” (Skyhorse Publishing), a vegan blogger, and Director of Marketing for Compassion Over Killing. He says, “I’ve long-held the belief that a vegan diet is actually less limiting than an omnivore diet since vegans can eat anything they want; as long as it’s vegan. Our diets are less limited since the majority of what we eat is healthier than its animal flesh, milk-laden, or egg-induced counterpart. And this includes so-called ‘vegan meats.'”
“I’ve been a SuperFan (brand ambassador) for Beyond Meat for many year so I am a bit biased. I do love the Beyond Burger (in fact, served 40 of them at a summer book launch event) more than any other vegan burger on the market and it’s hard for me to compare it with other vegan burgers. That being said, I was lucky enough to try the Impossible Burger recently (thanks to Cornell University Dining) and was very impressed.”
“It’s at this point I am supposed to say ‘within moderation’ and ‘limiting processed foods.’ There, I said it.”
Bruce Friedrich is a longtime vegan as well as the co-founder and Executive Director of The Good Food Institute. He makes the point, “Each time someone orders a plant-based alternative to conventional meat, that makes a positive difference in the world. And people are ordering more and more plant-based meat; for example Impossible Foods’ plant-based burger is outselling its beefy counterparts in nearly 250 restaurants nationwide, and it’s mostly meat-eaters consuming it.”
On to the recipe, which is simple and quick. As far as cost. I got everything at a local grocery and made the whole batch of 8 medium sized burgers for about $10. The tempeh was $4 for a pkg, mushrooms were on sale for $1.69 for 12 oz, the rice was about $.50 worth from a 15 lb bag of Kokuho Rose Rice (a sticky rice I use for sushi), $.50 worth of fresh beets, and a few spices that are staples.
The tempeh and mushrooms are great for protein and add a “meaty” texture and flavor.
The burgers can be sauteed in a little oil, or in a nonstick pan without oil.
I'm Possible Burger Plant Based Vegan Burger
The I'm Possible Burger is a great imitation of the the Impossible Burger and the Beyond Burger, and it's both simple and inexpensive to make at home with common items from your local grocery.
- 12 oz slice mushrooms, sautéed until browned
- 1 cup cooked short grain rice
- 12 oz tempeh, chopped
- 1/4 cup quick cook oats, dry
- 1 cup grated beets
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon red pepper flakes optional (adds heat)
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon liquid smoke
- 1 tablespoon oil for cooking, if desired
Cook the rice and set aside one cup.
Sauté the mushrooms until tender and browned.
Coarsely chop the tempeh into 1/2 inch cups.
Add all ingredients to large bowl food processor and process until mostly chopped, and incorporated, and the mix resembles "hamburger."
Divide into eight pieces (or more or less, depending on how large you want your burgers), and shape into patties.
Sauté patties in a pan with optional oil and serve on buns with your choice of condiments.