DIY Impossible Burger 2.0 Recipe Make it at Home (2024)

This DIY Impossible Burger 2.0 recipe is easy to make at home using commonly found ingredients. It’s vegan and gluten-free, too!

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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!

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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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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Pulse in the food processor until mixed together and sort of chopped up but still retaining much of its texture.

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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.

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Or just make your burgers by hand. It’s all good.

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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.

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Just fry it up using your preferred method. I used oil but you can go without.

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Crisp on the outside and firm and chewy on the inside.

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Add whatever you like as toppings.

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And voila. Your own, DIY Make at Home Impossible Burger 2.0.

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Here’s the recipe!

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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!

CourseMain Course

CuisineVegan

Keywordburger

Prep Time 25 minutes

Cook Time 10 minutes

Servings 6 burgers

Ingredients

  • 1 1/2cupscooked white or brown short grain rice
  • 2 cupsTVPBob's Red Mill
  • 2cups vegetable broth
  • 2tbspcoconut oilsolid and chilled, not melted (optional)
  • 2tspsunflower or other liquid oil(optional)
  • 1/4cuppotato starch flour
  • 2tspsalt
  • 1tspblack pepper
  • 1tspgarlic powder
  • 1tsponion powder
  • 1tspMcCormick's black garlic(optional)
  • 1tbspliquid smoke
  • pinchred pepper flakes
  • 1tspA1 steak sauce
  • 2tspBetter Than Broth vegetable bouillon
  • 2tbspfinely grated beets

Instructions

  1. Cook the short grain rice according to package directions and set aside,

  2. 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.

  3. 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.

  4. Form into patties and cook using your desired method.

  5. 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:

I’m Possible Burger

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.

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DIY Impossible Burger 2.0 Recipe Make it at Home (22)

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.

DIY Impossible Burger 2.0 Recipe Make it at Home (2024)

FAQs

What is the secret ingredient in Impossible Burger? ›

How can a burger made from plants, with zero animal products, taste that close to a real beef patty? Well, according to Impossible Foods, the answer is in one key ingredient: heme. It sounds unfamiliar, and you're unlikely to see it listed on the back of any other products you can find in the supermarket.

What's the best way to cook an Impossible Burger at home? ›

Grill Impossible Burger: Form your patties and preheat your surface, whether it's an open-flame grill, flat-top griddle, cast iron pan, or however you like to cook Impossible Burger. Gently place a burger patty on the hot surface and cook for 2-3 minutes per side or until you see a nice sear.

What are the 5 main ingredients in an Impossible Burger? ›

The main raw materials in the Impossible Burger are water, soy protein concentrate, coconut oil, sunflower oil, natural flavors, heme and other minor ingredients. Although the burger contains mostly organic ingredients, the US Department of Agriculture prohibits the organic label for genetically modified organisms.

What is the make up of the Impossible Burger? ›

The Impossible Burger is made from soy protein concentrate, coconut oil, sunflower oil, potato protein, methylcellulose, yeast extract, salt, gums, and water and additives, including vitamin B12, zinc, vitamin B6, thiamin (B1) and niacin. The ingredient that gives an Impossible Burger the taste of meat is heme.

What are the bad ingredients in the Impossible Burger? ›

Impossible Burger 2.0 Introduced in 2019

The new protein is a genetically modified protein from herbicide-tolerant soy. Consequently, this new Impossible Burger product can contain residues of glyphosate – the main ingredient of the herbicide used on genetically modified soy and a “probable carcinogen.”

What binds the Impossible Burger? ›

ORIGINAL RECIPE

Wheat and potato protein, coconut oil, heme, and some binders -- konjac and xanthan -- to bring it all together.

How to make Impossible Burger taste better? ›

Here's what I use to season Impossible Burger patties:
  1. Salt.
  2. Pepper.
  3. A pinch of cumin.
  4. Smoked paprika (especially if you're not grilling it, to give it a smokey flavor)
  5. Onion powder.
  6. Garlic powder.
May 27, 2022

Are Impossible Burgers healthy? ›

The Impossible Burger can be a sustainable alternative to regular burgers and does contain higher amounts of several important nutrients, including vitamin B12, folate, and thiamine (3, 4 , 5 ). However, the Impossible Burger contains more sodium than regular ground beef and is lower in some vitamins and minerals.

Do Impossible burgers need oil to cook? ›

Whether you're cooking in a pan or on the grill, it's best to make sure your cooking surface is well-oiled and pre-heated to medium-high.

What is the white stuff in impossible meat? ›

The white flecks in Beyond Meat and Impossible that act as fat are made from coconut oil and sunflower oil. Beyond meat also has cocoa butter in the “fat” component.

Why isn t the Impossible Burger vegan? ›

While Impossible's proprietary plant-based heme is 100 percent free from animal-derived ingredients, it was tested on animals – at least once – in order to gain full approval from the US Food and Drug Administration (FDA) and to be “generally recognized as safe,” or GRAS.

Should Impossible Burger be pink? ›

Like beef, you may choose to serve Impossible Burger at varying degrees of doneness (Hello pink, juicy center!) and it should be handled with the same caution.

Is heme safe to eat? ›

Impossible Foods fully complies with all U.S. Food and Drug Administration regulations and has gone above and beyond strict compliance, providing extensive test data to the FDA. The FDA reviewed our data and gave us a “no-questions letter” on the safety of our soy leghemoglobin.

What is heme made of? ›

Heme is composed of a ringlike organic compound known as a porphyrin, to which an iron atom is attached. It is the iron atom that reversibly binds oxygen as the blood travels between the lungs and the tissues.

What is the bleeding burger in Impossible Foods? ›

What's the ingredient? To replicate the taste of beef, Impossible Foods said it scanned plants for molecules that would mimic a protein in meat that contains iron and makes blood red. It eventually settled on something called soy leghemoglobin, found in the root of soy plants.

What is the red stuff in Impossible Burger? ›

The ingredient is also referred to as genetically engineered “heme,” soy leghemoglobin. It is the color additive Impossible Foods uses to make its plant-based burger appear to “bleed” as if it were beef.

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