Copycat Impossible Whopper (Burger King Style)

Why You’ll Love This Recipe

• That classic flame-grilled char on a plant-based patty—fast-food nostalgia at home.
• Simple, supermarket ingredients with precise amounts to nail the balance of mayo, ketchup, and fresh crunch.
• Grill, grill pan, or broiler options so you get great results in any kitchen.
• Easy to make fully vegan with a quick swap to vegan mayo and a vegan bun.

Grocery List

• Produce: Iceberg lettuce, 2 firm tomatoes, 1 small white onion
• Dairy: None (use vegan mayo if desired)
• Pantry: 4 sesame seed buns, Impossible Burger patties (or 1 lb bulk), mayonnaise, ketchup, dill pickle chips, neutral oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, liquid smoke (optional)

Full Ingredients

For the flame-grilled patties

• 4 Impossible Burger patties (4 oz/113 g each), or 1 lb (454 g) bulk Impossible formed into 4 patties
• 1 tbsp neutral oil (canola, avocado, or grapeseed), plus 1 tsp for oiling the grill grates
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp liquid smoke (optional, for extra flame-broiled vibe)

For the buns and classic build

• 4 sesame seed hamburger buns (4–4.5 inch)
• 4 tbsp mayonnaise (or vegan mayo)
• 4 tbsp ketchup
• 2 cups shredded iceberg lettuce (about 4 oz/115 g)
• 8 tomato slices (1/4-inch/6 mm thick), from 2 medium tomatoes
• 16 crinkle-cut dill pickle chips
• 1 small white onion, thinly sliced into rings (about 1 cup/90 g)

Step-by-Step Instructions

Step 1: Prep crisp toppings

Shred the iceberg lettuce and keep it chilled for maximum crunch. Slice tomatoes into 1/4-inch rounds, 2 per burger. Thinly slice the white onion into rings; if you prefer a milder bite, soak the rings in ice water for 10 minutes, then drain and pat dry. Set out pickle chips. Split the sesame buns.

Step 2: Shape (if needed) and season the patties

If using bulk Impossible, divide into four 4-oz portions and gently form 4-inch patties about 1/2-inch thick. Lightly press a 1-inch wide, 1/8-inch deep dimple in the center of each patty to reduce doming. Pat patties dry.

In a small bowl, combine the salt, pepper, garlic powder, onion powder, and smoked paprika. Brush patties lightly with the 1 tbsp oil. Sprinkle the seasoning blend evenly over both sides. If using liquid smoke, dot a few drops per side and rub gently to distribute.

Step 3: Preheat and oil the grill (or grill pan/broiler)

Heat a gas or charcoal grill to medium-high (450–500°F/230–260°C). Clean the grates well. Fold a paper towel, dip it in 1 tsp oil, and use tongs to oil the hot grates. Alternative: Heat a cast-iron grill pan over medium-high until lightly smoking; brush with oil. Broiler option: Set an oven rack 6 inches from the element and preheat broiler on high; place patties on a wire rack set over a sheet pan.

Step 4: Flame-grill the patties for char

Place patties on the hot grill. Cook 2.5–3 minutes on the first side without pressing so they develop deep grill marks and a light char. Flip and cook 2.5–3 minutes more, or until the exterior is well browned and the center reaches 160°F (71°C). For crosshatch marks, rotate patties 90 degrees at the 1.5-minute mark on each side. Broiler/grill-pan times are similar; watch closely to avoid overcooking.

Step 5: Toast the buns

During the last minute of cooking, place the split buns cut-side down on the grill just until lightly golden, 30–60 seconds. You want gentle color and a little crispness without drying them out.

Step 6: Build it like the classic

Spread 1 tbsp mayonnaise on the inside of the top bun and 1 tbsp ketchup (on the top bun as well, or split between buns if you prefer). Stack in this order on the bottom bun: grilled patty, 2 tomato slices, 4 pickle chips, 3–4 onion rings, and about 1/2 cup shredded iceberg lettuce. Cap with the sauced top bun. Rest 1 minute so the juices settle, then serve immediately.

Pro Tips

• Keep patties cold until they hit the heat for the best sear and juicy texture.
• Do not press down on patties while grilling—this squeezes out moisture and flavor.
• For extra smoky flavor on a gas grill, place a small foil packet of wood chips over a burner to smolder.
• Lightly oiling clean, hot grates prevents sticking and promotes defined grill marks.
• If you like a softer, “drive-thru” feel, wrap the assembled burger in parchment for 1–2 minutes to steam slightly.

Variations

• Spicy: Swap ketchup for spicy ketchup and add sliced jalapeños or a drizzle of sriracha mayo.
• BBQ Style: Use BBQ sauce instead of ketchup and add quick-pickled red onions.
• Fully Vegan: Use vegan mayo and confirm your buns are dairy- and egg-free; cook on a dedicated, clean section of the grill.

Storage & Make-Ahead

Shape patties up to 24 hours ahead and refrigerate tightly covered. For longer storage, freeze shaped patties flat up to 2 months; thaw overnight in the fridge before cooking. Chopped lettuce, sliced onion, and sliced tomatoes are best prepped the day of serving (store in separate airtight containers, lined with paper towels, up to 8 hours). Cooked patties keep 3 days refrigerated; reheat gently in a skillet over medium heat or under the broiler 1–2 minutes per side. Avoid freezing assembled burgers; toast buns to refresh if needed.

Nutrition (per serving)

Approximate for one assembled burger: 560 calories; 32 g fat; 45 g carbohydrates; 22 g protein; 5 g fiber; 1,280 mg sodium. Values will vary based on bun brand, condiments, and seasoning level.