This DIY Impossible Burger 2.0 recipe is easy to make at home using commonly found ingredients. It’s vegan and gluten-free, too!
DIY Impossible Burger 2.0 Recipe to Make at Home
First, there was the Impossible Burger and now there is the Impossible Burger 2.0! This recipe to make your own DIY Impossible Burger 2.0 at home has no weird ingredients and takes just a few minutes to put together in the food processor. You can make your own tasty, delicious Impossible Burger yourself. The full recipe is below along with a recipe video!
Impossible Burger vs Impossible Burger 2.0
So what’s the difference between the Impossible Burger and an Impossible Burger 2.0? Well, both are pretty delicious and are winning over vegans and non-vegans alike.
But there are a few key differences.
The Original Impossible Burger Contains Gluten
The original Impossible Burger available in restaurants contained wheat and got at least some of its chewy texture from wheat gluten. Gluten is yummy and has a stiff and stretchy texture ideal for making faux meats … unless you’re one of the many people who are sensitive to it.
Impossible Burger 2.0 is Gluten Free!
The new product available from Impossible Foods, known as the Impossible Burger 2.0, is gluten-free and uses textured soy protein for the chewy texture. This make at home version of the Impossible Burger 2.0 also uses soy protein, is also gluten-free as well as inexpensive compared to the original available only in restaurants.
Impossible Burger 2.0 Cheaper to Make it at Home!
As of right now, any version of the Impossible Burger is only available in restaurants where it costs somewhere in the neighborhood of $10-$15, depending on the restaurant. To be fair, the restaurant version of the Beyond Burger is similarly priced. The Beyond Burger is sold in grocery stores, although is still relatively expensive.
This entire batch of DIY Impossible Burgers cost about $6.00 and makes 6-8 burgers. That’s right around $1 per burger or less. What a bargain!
Easy Recipe for a Delicious Impossible Burger 2.0
This DIY Impossible Burger 2.0 recipe is built on a foundation of protein, fat, a starchy binder, and beef-like flavors and is tasty, inexpensive, and simple to make.
It’s easy and also less expensive than its restaurant counterpart. This homemade version also uses soy protein and starch to make a chewy burger, just like the real Impossible Burger 2.0. This one doesn’t have the GMO heme ingredient but gets a “realistic” red coloring from just a little bit of beets. If you don’t like this, and I wouldn’t blame you if you didn’t, just omit the beets. They’re only there for color.
Start with TVP for Protein
The restaurant version Impossible Burger 2.0 uses soy protein and we have, too, starting with TVP.
TVP is the acronym for texturized vegetable protein. It’s defatted soy and also known as texturized vegetable protein, soya chunks, and soy meat. It has a meaty, chewy texture and is very high in protein, with 54 gr protein per every 100 gr TVP. It comes dried and I like the Bob’s Red Mill version, which is available in many grocery stores. If you can’t find it locally, it can be found on Amazon and this one is about $4.60 per 10 oz bag.
TVP can be rehydrated with very hot water or veggie broth, depending on what you’re using it for. Here, I’ve used vegetable broth because I wanted extra flavor. Just let it sit for a few minutes and then fluff with a fork and it’s ready to use. The next step is to just put everything into the food processor and pulse.
The starchy binder that I really like to use in burgers is short grain rice. It’s inexpensive, quick and easy to make, and works great to make a sturdy, chewy, not squishy burger.
I’ve used coconut oil and just a little sunflower oil which is what is in the real Impossible Burger 2.0. It adds flavor and “mouth feel.” It’s important to put the coconut oil in when solid and not liquid. It gets chopped up into little pieces and distributed throughout the burger and when cooked those little pockets of fat help cook the insides.
Note: This recipe can be made without oil and is still delicious and yummy! I’ve used coconut oil and a little sunflower oil, just like the real Impossible Burger 2.0. But you don’t have to. Simply omit the oil without substitution and bake or fry without oil as desired.
Add in the spices. I’ve used salt, pepper, some red pepper flakes, garlic powder, and onion powder. I’ve also added some Black Garlic, which is a fermented garlic. The one I used is made by McCormick and I found it at my local grocery. If you can’t find it, try THIS BLACK GARLIC from Amazon. If you can’t find it or don’t want to use it, just omit it. No big deal.
I also added a good amount of liquid smoke and a teaspoon of Better Than Broth Vegetable Bouillon. If you can’t find this just omit or use your favorite bouillon. I love the Better Than Broth one and use it in all sorts of things.
Pulse in the food processor until mixed together and sort of chopped up but still retaining much of its texture.
I blended mine just a tiny bit too long but it still worked well. Just form it into patties like you would with any other mix. I love using this burger press. It makes the perfect sized patty and is simple to use and easy to clean.
Or just make your burgers by hand. It’s all good.
Look at the texture. I wish you had feel-o-vision. It’s chewy, meaty, a little stiff and stretchy. If a real burger experience is what you’re going for then this is awesomely close.
Just fry it up using your preferred method. I used oil but you can go without.
Crisp on the outside and firm and chewy on the inside.
Add whatever you like as toppings.
And voila. Your own, DIY Make at Home Impossible Burger 2.0.
Here’s the recipe!
DIY Impossible Burger 2.0 Recipe Make it at Home
This DIY Impossible Burger 2.0 is easy to make at home using commonly found ingredients. It's vegan and gluten-free, too!
- 1 1/2 cups cooked white or brown short grain rice
- 2 cups TVP Bob's Red Mill
- 2 cups vegetable broth
- 2 tbsp coconut oil solid and chilled, not melted (optional)
- 2 tsp sunflower or other liquid oil (optional)
- 1/4 cup potato starch flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp McCormick's black garlic (optional)
- 1 tbsp liquid smoke
- pinch red pepper flakes
- 1 tsp A1 steak sauce
- 2 tsp Better Than Broth vegetable bouillon
- 2 tbsp finely grated beets
Cook the short grain rice according to package directions and set aside,
Place 2 cups TVP in a medium-sized heat-safe bowl. Bring 2 cups vegetable broth to a boil and pour into the TVP. Let sit for a few minutes for the TVP to absorb the liquid. Fluff with a fork.
Add the TVP, rice, and the rest of the ingredients to a food processor and pulse until well mixed but not so much it loses its texture.
Form into patties and cook using your desired method.
Can also be made into meatballs or used as meat crumbles.
And here’s the recipe video!
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You can also try my other version of The Impossible Burger here:
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.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.