I’m Possible Burger, Beyond the Impossible Burger Recipe

Impossible Burger to make at home! DIY! This I’m Possible Burger is a great imitation of 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! 

*This post contains some Amazon affiliate links below.

DIY Impossible Burger at Home

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 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.

Beyond the Impossible Burger

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.”

Trusted Opinions

I asked some trusted and experienced vegans what they thought, as well.

Marla Rose, Vegan Street

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.”
Me, too!

Jo Stepaniak, IBS Vegan

“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, The Skeptical Vegan

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.'”

Eric’s Favorites?

“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, The Good Food Institute

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.”

Quick, Simple, Inexpensive, Delicious!

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.

*original recipe has been edited to reduce the amount of beets 

4.56 from 45 votes

Print

I'm Possible Burger Plant-Based Vegan Burger

The I'm Possible Burger is a great imitation of 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.

Course Main Course

Cuisine Vegan

Keyword impossible burger at home

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8 burgers

Calories 125 kcal

Ingredients

• 12 oz sliced mushrooms, sautéed until browned canned or fresh
• 1 cup cooked short-grain rice
• 12 oz tempeh, chopped
• 1/4 cup quick cook oats, dry
• 2 tablespoons 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

Instructions

1. Cook the rice and set aside one cup.

2. Sauté the mushrooms until tender and browned.

3. Coarsely chop the tempeh into 1/2 inch cups. 

4. Add all ingredients to a large bowl food processor and process until mostly chopped, and incorporated, and the mix resembles "hamburger." 

5. Divide into eight pieces (or more or less, depending on how large you want your burgers), and shape into patties.

6. Sauté patties in a pan with optional oil and serve on buns with your choice of condiments. 
   

Nutrition Facts

I'm Possible Burger Plant-Based Vegan Burger

Amount Per Serving

Calories 125

* Percent Daily Values are based on a 2000 calorie diet.

Want more vegan burgers? Try these!

DIY Impossible Burger 2.0

A different twist on this. The DIY Impossible Burger 2.0 recipe is easy to make at home using commonly found ingredients. It’s vegan and gluten-free, too!

Vegan Butter Burger

This vegan butter burger is absolutely delicious. It can be made as greasy, gooey, cheesy comfort food … there’s also a healthier option without butter or oil and it’s still delicious. Both versions are simple to make using commonly available ingredients. 

Garbanzo Bean Burgers

These Banzo Burgers are the perfect, sturdy, firm, not mushy vegan plant-based chickpea burger. They stick together, are lighter than most bean-based burgers, and so versatile. They can be used in any burger, wrap, sandwich, bowl, etc. 

Or maybe some brats? Try these!

DIY Beyond Sausage Make Your Own Brats

DIY Beyond Sausage Vegan Brats are a delicious, hearty, and meaty replica of the commercial version, which is also totally delicious, btw.

Need a side dish? Try this!

Southern-Style Potato Salad

Southern style potato salad was an old favorite and it’s been ages since I had some. I just hadn’t gotten around to veganizing it. Which is unfortunate because this is SO easy. We made this for both a cookout and going away party (someone’s moving to Chile!) and it was fantastic. Just like the southern style potato salad I remember from when I was a kid. Creamy, starchy, mustardy. Delish.

Lisa Viger Gotte

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.