0New
See All Notifications
.
home
home
00
IMPOSSIBLE JUICY LUCY BURGERIMPOSSIBLE JUICY LUCY BURGER
IMPOSSIBLE JUICY LUCY BURGER
IMPOSSIBLE JUICY LUCY BURGER
Logo
Recipe - Dearborn Market
IMPOSSIBLEJUICYLUCYBURGER.jpg
IMPOSSIBLE JUICY LUCY BURGER
Prep Time20 Minutes
Servings3
Cook Time40 Minutes
Ingredients
12 Ounce Package Impossible Burger
3 Slices Cheese
3 Leaves Butter Lettuce
3 Slices Tomato
3 Potato Buns
1/2 Cup Mayonnaise
1/4 Cup Ketchup
1 Tablespoon Sriracha
1 Tablespoon Dill Pickle Relish
Pepperoncini
Dill Pickle Chips
Thinly Sliced Red Onion
Directions

1. PREP THE BURGERS - Fold each slice of cheese in half, and then into quarters. Portion Impossible Burger into three 4 oz portions. Divide each portion of Impossible Burger in two. Flatten out one patty, stack one folded slice of cheese in the center, and flatten the other patty on top. Press the sides together and secure the cheese into the middle of the patty. Repeat with all portions of Impossible Burger for a total of three cheese-stuffed burger patties. Place into the refrigerator for at least 1 hour before cooking.

 

2. COOK THE IMPOSSIBLE BURGERS - Cook burgers on a griddle, in a pan, or on the grill. Cook to medium-well so that the cheese melts in the center.

 

3. MAKE THE AMERICANA SAUCE - Mix 1/2 cup Mayonnaise, 1/4 cup Ketchup, 1 Tablespoon Sriracha, and 1 Tablespoon Dill Pickle Relish until well incorporated. Serve as a topping on your burger!

 

4. BUILD THE BURGERS - Add 3 Leaves Butter Lettuce, 3 Slices Tomato, 3 Potato Buns, Pepperoncini, Dill Pickle Chips, and Thinly Sliced Red Onion

 

20 minutes
Prep Time
40 minutes
Cook Time
3
Servings

Shop Ingredients

Makes 3 servings
12 Ounce Package Impossible Burger
Not Available
3 Slices Cheese
Kraft Singles American Cheese Slices, 24 count, 16 oz
Kraft Singles American Cheese Slices, 24 count, 16 oz
$6.99$0.44/oz
3 Leaves Butter Lettuce
Red Leaf Lettuce, 9 oz
Red Leaf Lettuce, 9 oz
$2.99
3 Slices Tomato
Jersey Red Tomato, 1 ct, 8 oz
Jersey Red Tomato, 1 ct, 8 oz
$1.50 avg/ea$0.19/oz
3 Potato Buns
Pepperidge Farm Bakery Classics Soft White Hamburger Buns, 8 count, 14.5 oz
Pepperidge Farm Bakery Classics Soft White Hamburger Buns, 8 count, 14.5 oz
$4.29$0.35/oz
1/2 Cup Mayonnaise
Primal Kitchen Mayo Avocado Oil Real Mayonnaise, 12 fl oz
Primal Kitchen Mayo Avocado Oil Real Mayonnaise, 12 fl oz
$12.99$1.08/fl oz
1/4 Cup Ketchup
Heinz Organic Tomato Ketchup, 14 oz
Heinz Organic Tomato Ketchup, 14 oz
$4.49$0.32/oz
1 Tablespoon Sriracha
Huy Fong Foods Sriracha Hot Chili Sauce, 17 oz
Huy Fong Foods Sriracha Hot Chili Sauce, 17 oz
$5.99$0.35/oz
1 Tablespoon Dill Pickle Relish
Heinz Sweet Relish, 10 fl oz
Heinz Sweet Relish, 10 fl oz
$2.29$0.23/fl oz
Pepperoncini
CENTO Imported Pepperoncini, 12 fl oz
CENTO Imported Pepperoncini, 12 fl oz
$3.49$0.29/fl oz
Dill Pickle Chips
B&G Chips Kosher Dill with Whole Spices, 32 fl oz
B&G Chips Kosher Dill with Whole Spices, 32 fl oz
$4.59$0.14/oz
Thinly Sliced Red Onion
Red Onion
Red Onion
$1.24 avg/ea$1.99/lb

Directions

1. PREP THE BURGERS - Fold each slice of cheese in half, and then into quarters. Portion Impossible Burger into three 4 oz portions. Divide each portion of Impossible Burger in two. Flatten out one patty, stack one folded slice of cheese in the center, and flatten the other patty on top. Press the sides together and secure the cheese into the middle of the patty. Repeat with all portions of Impossible Burger for a total of three cheese-stuffed burger patties. Place into the refrigerator for at least 1 hour before cooking.

 

2. COOK THE IMPOSSIBLE BURGERS - Cook burgers on a griddle, in a pan, or on the grill. Cook to medium-well so that the cheese melts in the center.

 

3. MAKE THE AMERICANA SAUCE - Mix 1/2 cup Mayonnaise, 1/4 cup Ketchup, 1 Tablespoon Sriracha, and 1 Tablespoon Dill Pickle Relish until well incorporated. Serve as a topping on your burger!

 

4. BUILD THE BURGERS - Add 3 Leaves Butter Lettuce, 3 Slices Tomato, 3 Potato Buns, Pepperoncini, Dill Pickle Chips, and Thinly Sliced Red Onion