Made with wheat and potato proteins, coconut oil, a little soy and an umami-rich molecule called heme, Impossible Burgers look and cook like beef patties. They taste impressively similar as well. Here are eight spots you can bite into one for Meatless Monday (or whatever day you see fit).
This is a DIY burg. You can add the usual suspects, like cheese, bacon or avocado. Or it can be completely animal-free, topped with lettuce, tomato, onion, bread and butter pickles, and vegan sauce.
The vegan comfort food diner offers a trio of Impossible Burgers. The straight-up version comes with garlic aioli, lettuce, tomato and caramelized onions; the Mexicali is topped off with garlic aioli, spicy cashew cheese sauce, sweet pickled jalapenos, lettuce and tomato; and the Little Italy features tofu-feta, Kalamata olives, tomato, greens and garlic aioli.
Any of the subterranean dive bar’s over-the-top burgers can be made using an Impossible patty. There’s the Spicy Club with chile mayonnaise, bacon, avocado, lettuce and tomato. The Afterburner features 4-alarm sauce, Pepperjack cheese and jalapeños. And the Morning Glory comes topped with jalapeños, a fried egg, cream cheese, bacon and maple-laced mayonnaise.
The possibilities here seem nearly infinite, because you can get your Impossible Burger dressed in so many different ways. There are 11 cheeses to choose from, including smoked Gouda, Danish blue, feta, and pimento cheese. Then choose between 20 sauces, such as spicy tomato jam, smoky chipotle aioli, apricot sauce, basil pesto, sweet sriracha and Dijon balsamic vinaigrette. Then you can add any of the 30 toppings, like bacon-onion jam, guacamole and fried onion strings. Finally, you must decide from half a dozen different buns, including ciabatta, Hawaiian bun and English muffin.
For just $2 extra, an Impossible Burger can be subbed into their specialty creations. There’s the Pour House with aged white cheddar, shredded iceberg, tomato, red onion and dill pickle. The Scorpion gets a kick from habanero pepper jack, jalapeños, pepper jam and scorpion pepper aioli; the Smokehouse arrives on a toasted Hawaiian bun with barbecued pulled pork shoulder, smoked provolone, barbecue bacon onion relish and buttermilk onion strings; and the Heavyweight features jalapeño-bacon jam, crispy cheese curds, and garlic aioli.
They follow the K.I.S.S. rule -- that stands for Keep It Simple, Stupid. Embraced by a buttered brioche bun, the Impossible Burger is simply dressed with lettuce, tomato, onion and garlic aioli.
There’s a quartet of Impossibles on offer here. The New School has lettuce, tomato, onion and mayo; the Smokehouse comes with crispy onions, DCity barbecue, and cheddar and Pepperjack cheeses; the Southern Crunch gets gussied up with coleslaw and pickles; and the Bad Hombre has jalapeños, avocado and pico de gallo.
They keep it classic. An Impossible patty gets the usual fixin’s: American cheese, caramelized onions, dill pickles, lettuce and special sauce. God bless ‘Murica!