Impossible meat is truly my favorite meat substitute in the market right now, and I’ve used it in dishes from curries to pastas. It’s got a ton of the essential nutrients that are especially important for vegans such as vitamin B-12, iron, folate, and protein of course, (along with so many more)! I’m so grateful for all the vegan options readily available to a lot of us, and can’t wait to see this expand more going into the future. I’m a sucker for all things flaming hot spicy, and that’s what I had in mind when making this recipe. I had a lot of fun with the aesthetics of this dish, and I thought the mini patties and circular buns were really cute. I hope you enjoy this quite simple yet mouth-watering recipe.
- 2 impossible burger patties
- 5 slices of multigrain bread
- 1 tbsp olive oil or 1 tbsp vegan butter
- 1/4 medium white onion diced
- 3 cloves garlic minced
- 2 scallions chopped
- garlic salt
- 1 tsp lime juice
- 1 tbsp olive oil
- dash of ghost pepper hot sauce
- 6 button mushrooms
- vegan mayo
- (optional) brown sugar
- spinach leaves
- Mash Impossible patties in a medium sized bowl with hands or a fork if preferred.
- Then, add in the white onion, garlic, scallions, garlic salt, lime juice, olive oil, and hot sauce.
- Let marinate in a cool place (can leave in fridge) for ~ 1 hour.
- After, heat a skillet on medium heat with olive oil.
- Roll the marinated meat into tiny patties (~ 3 inch diameter and 1/4 inch thick). If they are too thin, the patties can easily break while cooking, and when I made mine too thick, it was difficult to get the inside of the patty to cook fully.
- Place your patties on the heated skillet and flip when needed, cooking until brown and slightly crispy on tops (sometimes if the patties end up being too thick and the sides of the patty is not cooking, I tilt the patty to its side on the pan to brown the sides).
- As the patties cook, toast the bread on low heat, and once done use a circular cookie cutter or a sharp knife to cut a circle slightly larger than your patties in the center of the bread. Use these as the bread for your mini burgers.
- Slice mushrooms as thinly as possible and cook on medium heat with ~ 1 tbsp olive oil until soft (you can also cook them in vegan butter if you prefer; my favorite brands are ‘Earth Balance’ or ‘Country Crock plant butter’).
- While the mushrooms roast, make spicy mayonnaise by mixing vegan mayo and sriracha to taste. If you want your mayo a little sweeter, you can add a dash of brown sugar.
- Place meat on your circular bread and top with your spicy mayo and the cooked mushrooms. Configure your slider however you wish, I added cilantro and spinach for some freshness. Enjoy!
Note: Since only a portion of the loaves of bread are used for this recipe, I had a lot of extra strips of bread. I was wondering what dish I could make with them, and I thought it would be fun to make vegan french toast sticks! The recipe for those will be up in the next week!