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.”
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.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

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.
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
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Cook the rice and set aside one cup.
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Sauté the mushrooms until tender and browned.
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Coarsely chop the tempeh into 1/2 inch cups.
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Add all ingredients to a large bowl food processor and process until mostly chopped, and incorporated, and the mix resembles "hamburger."
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Divide into eight pieces (or more or less, depending on how large you want your burgers), and shape into patties.
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Sauté patties in a pan with optional oil and serve on buns with your choice of condiments.
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.

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.
can the liquid smoke be omitted out??
Oh absolutely! Just leave it. No big deal.
Hi, about the quantity, is ounce by volume or by weight? ( i’m in Canada)?
Thank you 🙂
Hi Jonathan in Canada 🇨🇦 ! The amounts listed are by weight. 😊
I have been a pescatarian 6 years this August, I do not miss meat but I do miss traditional dishes or items so I am always looking for the veg sub such as carrot dogs on the grill, I love black bean and “fish” burgers and I have not problems eating all the picnic salads as my meal…. Once in awhile I miss a good burger or ground beef in a dish… not the meat flavor just the texture, I recently picked up Impossible burger and tired it as a burger and in a dish and it was pretty decent but the price was ridiculous and I really prefer to make as many things as I can by hand….. with that being said, I made the “burger” and I am looking forward to trying it out, I am curious, my concoction is pretty pasty, is there anything I can do to change the consistency of this batch and what tips if any can you share for the future…. thank you so much for putting ing the work and sharing it with us.
Hi VirginiaAnn! Ideally, and this goes for any veggie burger, I like to let the mixture rest in the fridge for a couple of hours or even overnight. That lets the moisture be absorbed and kind of evenly distributed.
Thanks so much for your comment! I’m working on a vegan fish recipe that you might enjoy! XO
I love the Beyond Beef burgers in grocer. I can’t wait to try this homemade version. Can the nutritional yeast be left out of the recipe? If not is there another replacement for it?
Yes, the nutritional yeast can be omitted. It adds just a little “cheesiness.” These are really forgiving as far as changes as long as the tempeh and sticky rice are there.
Would they freeze well?
I think they would freeze fantastically but haven’t tried it yet. May try this weekend and will let you know how it comes out.
We just made these and they were amazing!! Thanks for the great recipe!
These look fantastic, but how do you grate raw beets without turning your skin and kitchen red? I love roasting beets in tin foil, and then slipping them out of their skins, which creates minimal stainage. Do you just not worry about having red hands and a red kitchen?
I’m eager to hear back from you, because this recipe looks amazing, but it kinda scares me!
Hi there … I used a food processor with the grating plate and grated them that way. Worked out pretty well. I think cooked and grated beets might work, but I haven’t tried it so your mileage may vary on that. If you do try it, let me know how it turns out.
Thank you so much for answering so quickly! And yes – of course, the food processor. I’m actually having an “uh doh” moment. But again, thanks for your answer! I’m really looking forward to making these.
@Lisa V Gotte, try using beet powder!
@Jane, Try using gloves and if you don’t have any, whitening toothpaste will get those red beet stains off your hands.
It looked like you added oats when younput everything in the processor.
What was the ingredient after the rice?
Hi Joe, and thank you … you’re absolutely right. The recipe has been amended and now includes oats. These burger are pretty flexible, though, as far as the addition and subtraction of ingredients. We’ve made these both with and without the oats. The short grain rice seems pretty crucial, though.
If I add oats, what is the recommended amount?
1/4 cup
Have you tried grilling it?
I haven’t yet. Might try it this weekend. It’s really sturdy and I think it will hold up well.
The beets are mainly for color right? I want to either cut down on the amount or remove them completely. Their flavor in the store burger is why I don’t eat them.
Yes, they can be omitted without any other adjustment.
? – Are the beets grated raw or do you cook them before you grate them?
* – The recipe looks great and I’m looking forward to trying it.
! – I also love your quote memes! Is there any way they are shareable? I love to post them on my site, especially because they have your brand and I love to pass on good resources.
YES, totally shareable! Please do.
Raw, grated beets. Not cooked before. If you try this, let me know how it turns out!
What can you substitute for the tempeh? I’m gluten, dairy and soy free.
I would just omit the tempeh and increase the sticky rice by a 1/2 cup and maybe increase the beets and mushrooms a bit. I should still stick together well and be burger like. Let me know if you try it!
You can always make tofu from chickpea flour. Easily searchable.
Interesting! Will have to try it.
You can look for chickpea tempeh also.
You didn’t quote me! 🙂 “If you can eat something just as tasty and nutritious, why is it important to you that it comes from an animal’s dead body?”
I’m coming to you for quotes Rebecca! 🙂
Wow this looks great. I’m newly vegan and haven’t found a veggie burger I’m happy with yet, this might be it. Fantastic site, too. Looking around at the other recipes.
Thank you! Glad you like it! If you try it, let me know how it turns out!