The Beyond Possible Burger

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Eat This! The Beyond Possible Burger Recipe - Vegan Good Life Magazine

Wait, the what? As we’re were discussing the future of meat in Issue 6 of Vegan Good Life Magazine and talked to some of the movers and shakers of these new developments in food, it was fun to see our friends over at Eat This try to put their own spin on the “tastes like the real thing”-burger craze stirred up by companies like Beyond Meat and Impossible Foods. Do, by all means, try this at home!

Words, Photography & Recipe: Nadine Horn & Jörg Mayer

First things first: Dear Beyond Meat people, dear Impossible Foods. If you read this, can we just say ‘please don’t sue us’? We love you! For causing  sustainability and veganism make waves, and for creating ways to face the problems that global warming is causing (through minimizing meat consumption, that is).

First things first: please don’t sue us.

Obviously, we haven’t been able to crack the code and are sharing your secret recipe. We just tried to get close. Did we make a burger that is an alternative to your products? Not really. Did we try our best to come close? For sure. This is our home made homage to your work, made in a small kitchen instead a highly equipped laboratory. So all in all, this was a fun experiment, inspired by your work and that’s really it. You’re the top 10 hit, we’re just a local cover band.


Okay? Okay. So how did we decide to try recreating the silicon valley hype? Well, first off we tend to be a bit overambitious. And secondly, Impossible Food shares their recipe online. Well, kind of: The ingredients  are made public and you can get a good idea of how these guys work. And work they did: Especially when it comes to the still rather mysterious main ingredient, heme. A ferruginous molecule responsible for the characteristic taste of meat. There’s no way we could recreate that – but what we can do is go to the next drugstore and buy ‘herbal blood’, a German old school supplement that’s packed with iron and helps us to recreate a bit of the taste of heme.

We needed to keep things sticky.

Now for the mouth feel, Beyond goes for pure pea protein, while Impossible works with texturized soy protein concentrate. The latter sounds especially wild, but if you look at it, it‘s pretty much a staple in vegan households anyway in the form of dried soy patties or dry mince ‚meat‘. To keep things sticky, we added pea-protein isolate (make sure to buy the neutral one, a vanilla flavored one wouldn‘t really help with the taste of the burger). Add xanthan and carob gum and a dash of seitan fix for consistency. Then beets for the color, coconut oil for the fats and yes, quite a lot of it. These are burgers, nobody said they would be super healthy, so deal with it.

Finishing up with seasoning: Nutritional yeast, miso and soy sauce, a bit of onion powder and garlic and we're good to go. So get in your lab coat and let‘s do it. And if this one isn't your jam after all, there's a ton of other burger recipes on our website for you.



  • 75 g neutral coconut oil 
  • 100 ml beetroot juice
  • 40 ml soy sauce
  • 100 g granulated soy
  • 10 g nutritional yeast
  • 50 g seitan fix
  • 3 g xanthan
  • 2 g carob gum
  • 40 ml ‚herbal blood‘
  • 2 TL liquid smoke
  • 16 g neutral pea protein
  • 10 g miso paste
  • 6 g garlic powder
  • 4 g onion powder


  • 4 tbsp sunflower oil

TIP: Feel free to put our Beyond Possible burgers on the grill, as well. We would advise to use a flattop, though, as they tend to stick to a cooking grate easily. 

The patty batter only gets better over night, as long as you keep it in the fridge. And by the way: They freeze well!


1 - Freeze 30 g of coconut oil for at least two hours.

2 - Mix beetroot juice, soy sauce and the remaining coconut oil and bring to the boil. Add granulated soy and nutritional yeast, then mix and let soak for 15 minutes.

3 - Add seitan fix and let cool down.

4 - Create a thick paste by mixing xanthan, carob gum, herbal blood and liquid smoke. Add paste to the granulated soy, together with pea protein, miso paste, garlic- and onion powder and knead well.

5 - Grate the frozen coconut oil and fold in the patty mix using a cold wooden spoon. The oil flakes should be evenly distributed in the batter. Keep mixture cool.

6 - Heat sunflower oil in a pan, case iron would be best. Add salt and pepper as you like and fry on medium to high heat for 3-4 minutes each side.


For more fun recipes check out

Digital version of Issue 7 is available!

The best in plant based fashion, travel, lifestyle, art & design. Issue 7 of Vegan Good Life Magazine, your one-stop-destination for vegan counterculture.

  • Another recipe by Eat this! available
  • Interview: “Earthling Ed” Winters on Activism
  • Interview: Gaz Oakley - Cooking in Kreuzberg

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