Steve and I are thin burger people. When eating out or grilling we always wanted thin patties. The Impossible Burger is always served thick, probably to justify the high price – except at Burger King where it neither resembles nor tastes like an Impossible Burger.

The first burgers we pan-fried at home were fairly thick – still though, they didn’t taste like the ones I get served in a restaurant.

Frankly I don’t know how chefs at restaurants cook them, but the cooked at home ones are better in flavor and texture in my view, and Steve’s view too.

I divided the burger meat in half and made two thick burgers from one half the meat, then made three thin burgers from the other half. Although both were great; we both preferred the thin version.

And I put some char on them. That’s what’s lacking when served out, the char. What are you afraid of? Cancer from char? Any evidence to support that claim, except in lab rats? Show me one person who died from well-done in any meat category – plant or animal.

Makes 4-6


2 T. extra virgin olive oil

1 lg. sweet onion, thinly sliced half rings

salt and pepper

15 oz. BAVARIAN BARREL AGED STYLE SAUERKRAUT by Libby – strain and squeeze mildly to extract excess liquid

a little more oil

fresh grind black pepper

12 oz. Impossible Burger meat – make 4 patties

Poupon Dijon Mustard



liquid smoke

thinly sliced ripe slicing tomato

burger buns

1- In extra-large skillet, over medium heat, melt 1 Tablespoon oil.

2- Add onion, salt and pepper and saute till soft. Set aside.

3- In medium skillet, over medium heat, melt 1 Tablespoon oil. Add squeezed sauerkraut, stir well to disperse evenly and cook about 10 minutes, stirring occasionally.

4- Add a little more oil and lots of fresh grind black pepper. Stir to disperse, then cook about 10 minutes longer on medium-low heat, stirring as needed. Set aside.

5- Pan-fry thick burgers in a little oil on both sides till done to your liking. Remove from skillet.

6- Pan-fry the three thin burgers in a little oil, cooking on both sides till done to your liking.

7- Combine ESTI Eggplant Hummus in bowl with Poupon Dijon mustard to taste, stirring till blended in.

8- In separate bowl combine ketchup with liquid smoke to taste, stirring till well-blended.

9- Paint inside of one half bun with hummus and second half with ketchup mix.

10- Place burger on ketchup half, top with onion, then sliced tomato

11- Mound sauerkraut on hummus side.

12- Close, cut in half and serve.

Notes: This was first time trying LIBBY’S BAVARIAN SAUERKRAUT. Best canned sauerkraut ever. Mild aged flavor. LIBBY’S reach delicacy level with this special kraut. Preferred status from now on.

Same with ESTI GREEK HUMMUS. It didn’t need to be mixed with anything, but it did mix well. I have in mind now developing a line of hummus products. One is mustard flavored.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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