Copycat Impossible Burger
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This Copycat Impossible Burger recipe is a perfect for anyone who loves a good burger but wants to keep it plant-based. Packed with flavor and a texture that rivals the real deal, it’s perfect for weeknight dinners or weekend cookouts. Plus, it’s made with simple, wholesome ingredients you can find at your local grocery store.
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When I first tried this recipe, I couldn’t believe how close it tasted to the famous Impossible Burger. The combination of smoky, savory flavors and a juicy, meaty texture had me hooked. It’s great any time of year, whether you’re grilling in the summer or cooking indoors during the colder months. I think you’ll love how customizable it is—add your favorite sauces and toppings for the ultimate burger experience!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make a Copycat Impossible Burger
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to guide you through creating this delicious vegan burger that tastes just like the real deal. It’s easy to make and totally satisfying. Let’s break it down step by step.
Sauté the Mushrooms
Heat a large sauté pan over medium-high heat. Add the sliced portobello mushrooms, a drizzle of olive oil, and a sprinkle of salt and pepper. Cook for about 10–13 minutes, stirring occasionally, until they’re golden brown and soft.
Blend the Ingredients
Transfer the cooked mushrooms to a food processor along with cooked brown rice, chopped tempeh, quick-cooking oats, grated beet, nutritional yeast, steak sauce, garlic powder, onion powder, and a touch of liquid smoke if you like that smoky kick.
Pulse everything until it resembles ground beef—small, even pieces with no large chunks.
Form the Patties
Scoop the mixture into two equal balls and press them into patty shapes. Place them on parchment paper to keep them from sticking.
Cook the Patties
Heat a nonstick skillet or griddle pan on medium-high and add a little canola oil. Once it’s shimmering, cook the patties for 2–3 minutes per side until they’re golden brown and heated through.
Assemble the Burger
Pop your cooked patties onto toasted burger buns and pile on your favorite toppings. Lettuce, ketchup, pickles, or even vegan cheese—the choice is yours! Serve warm and enjoy.
Ingredients
- 2 cups portobello mushrooms thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cooked brown rice
- 8 ounces tempeh coarsely chopped
- ¼ cup quick-cooking oats
- 1 small beet grated
- 1 tablespoon nutritional yeast
- 1 tablespoon steak sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon liquid smoke optional
- 2 tablespoons canola oil
- 2 burger buns
- Lettuce leaves for serving, optional
- Ketchup for serving, optional
Instructions
- Add the sliced mushrooms, olive oil, salt, and pepper to a large sauté pan over medium-high heat. Cook, stirring occasionally, until the mushrooms have browned and softened, 10 to 13 minutes.2 cups portobello mushrooms, 1 tablespoon olive oil, Salt and pepper
- Add the mushrooms to a food processor with the rice, tempeh, oats, beet, nutritional yeast, steak sauce, garlic powder, onion powder, vegetable bouillon, and liquid smoke, if using. Process until completely ground with mostly small pieces. Continue to pulse until there are no large pieces. It should look like ground beef.1 cup cooked brown rice, 8 ounces tempeh, ¼ cup quick-cooking oats, 1 small beet, 1 tablespoon nutritional yeast, 1 tablespoon steak sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon liquid smoke
- Form the “meat” into 2 balls and form each of those balls into a patty. Place them on parchment paper.
- Heat a large nonstick skillet on medium-high heat. Add the canola oil. When the oil shimmers, add the patties. Cook for 2 to 3 minutes per side or until golden brown on both sides and heated through. Alternatively, use a griddle pan brushed lightly with the oil.2 tablespoons canola oil
- Remove the patties from the heat and serve on the buns with lettuce, ketchup, and other favorite toppings.2 burger buns, Lettuce leaves, Ketchup
Notes
- Mushrooms: Portobello mushrooms add a rich, meaty flavor, but you can use cremini mushrooms if needed. Just make sure they’re cooked down to remove excess moisture.
- Texture: Don’t over-process the mixture in the food processor. You want a ground beef-like texture, not a paste.
- Liquid smoke: This is optional, but it adds a smoky, grilled flavor. Start with a tiny bit—it’s potent!
- Cooking oil: Canola oil works well for frying the patties, but you can use coconut oil or vegetable oil as substitutes.
- Customization: Load up on your favorite toppings. Try mustard, dill pickles, vegan cheese, or a generous dollop of ketchup.
- Gluten-free: Swap out the oats for gluten-free quick-cooking oats and double-check that your steak sauce is gluten-free.
- Baking option: Bake them on a parchment-lined baking sheet at 375°F (190°C) for about 20 minutes, flipping halfway through for even cooking.
Storage and Reheating Instructions
- Fridge: Let them cool completely, then place them in an airtight container. They’ll keep in the fridge for up to 3 days.
- Freeze: To freeze, place them on a parchment-lined baking sheet to freeze until solid, then transfer them to a freezer bag. Cook them straight from frozen or thaw before frying.
- Reheat: For reheating, use a skillet over medium heat to bring back that crispy, golden finish. Perfect for meal prep or a quick lunch fix!
Nutrition
Recipe Notes and Tips
Here are some handy tips to ensure your Copycat Impossible Burger turns out perfect every time:
- Mushrooms: Portobello mushrooms add a rich, meaty flavor, but you can use cremini mushrooms if needed. Just make sure they’re cooked down to remove excess moisture.
- Texture: Don’t over-process the mixture in the food processor. You want a ground beef-like texture, not a paste.
- Liquid smoke: This is optional, but it adds a smoky, grilled flavor. Start with a tiny bit—it’s potent!
- Cooking oil: Canola oil works well for frying the patties, but you can use coconut oil or vegetable oil as substitutes.
- Customization: Load up on your favorite toppings. Try mustard, dill pickles, vegan cheese, or a generous dollop of ketchup.
- Gluten-free: Swap out the oats for gluten-free quick-cooking oats and double-check that your steak sauce is gluten-free.
- Baking option: Bake them on a parchment-lined baking sheet at 375°F (190°C) for about 20 minutes, flipping halfway through for even cooking.
How to Store Leftover Copycat Impossible Burgers
These patties store beautifully for later meals. Let them cool completely, then place them in an airtight container. They’ll keep in the fridge for up to 3 days.
To freeze, place them on a parchment-lined baking sheet to freeze until solid, then transfer them to a freezer bag. Cook them straight from frozen or thaw before frying.
For reheating, use a skillet over medium heat to bring back that crispy, golden finish. Perfect for meal prep or a quick lunch fix!
What to Serve With Copycat Impossible Burgers
These burgers pair beautifully with classic sides or something a bit more adventurous. Try crispy oven-baked sweet potato fries, air fryer frozen french fries, a 7 layer salad, or even roasted veggies.
You can also add some dill pickles, coleslaw, or sweet potato wedges. For extra indulgence, serve with a creamy strawberry milkshake. Whatever you choose, it’s going to be a hit!
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