This post was created in partnership with Impossible™ Foods. All opinions are our own.
Rise and shine! The sun is up and the weather is sweet. The Husbands are here with an easy breakfast treat. It’s a busy time of year with the holidays and such, so we thought we’d share a recipe that doesn’t need much. This post may feel like a poem or a song, but it’s not meant to be that, nor meant to be long. It’s just a simple recipe to start off your day, with a few tasty ingredients which we will soon convey. Impossible™ Breakfast Sliders are on the the menu this morning, and they are incredibly addicting—we must give you fair warning.
Breakfast has never been this good before. Thankfully this recipe is quick, so it’s easy to make more. We’re excited to partner with Impossible Foods this year; we’ve been fans for a while and our words are sincere. They rival ground beef from cows for taste, and their earth-friendly products are entirely plant-based. Perfect timing for this holiday season, a delicious brunch sandwich with both rhyme and reason. Gather your family around the dining room table, and light some candles if you are able. Let’s celebrate the end of a year and cheers to breakfast fun, we are certainly looking forward to 2021.
Sliders in less than ten minutes—yes please! With a juicy meatless Impossible™ Burger and melty American cheese. Topped with a crispy fried egg and arugula for greens, a slice of fresh tomato and red onion, by all means. A drizzle of barbecue sauce gives these sliders a fashionable look, our favorite kind is a homemade recipe from our book. However you decide will be great either way—even though our sauce is better and the rest are all just okay. So let’s get cooking and start the morning right, we know you’ll love these sliders from the very first bite. And now it’s time to say goodbye my dear, so to find out where to purchase Impossible, click here.
Impossible Breakfast Sliders
Makes 2 burgers
4 ounces (113 g) Impossible Burger
Smoky Tamarind Barbecue Sauce (see recipe below)
3 tablespoons extra-virgin olive oil, divided
2 small hamburger buns
several pinches of salt
several grinds of black pepper
2 pinches of red pepper flakes (optional)
2 slices American cheese
2 to 4 thin slices of tomato
thinly sliced red onion
2 small handfuls of arugula
Divide the Impossible Burger in half, and place each half on a separate square of parchment or wax paper. Shape each half into a round flat patty about 3 inches wide. Set aside.
Heat a large skillet over medium-high heat. Pour in 1 tablespoon of olive oil, and when hot, place the four halves of the hamburger buns flat-side-down on the skillet. Cook until golden brown and toasty, about 1 to 2 minutes. Remove the buns from the pan and place them on two serving plates, but keep the stove on.
Add the remaining 2 tablespoons of olive oil to the skillet, coating the bottom in a thin layer of oil. Use the parchment paper to transfer the patties to one side of the skillet, leaving space on the other side of the skillet for the eggs. Cook the patties until browned on the bottom, about 2 minutes, then flip and cook for an additional 2 minutes. Meanwhile, as soon as the burgers start cooking, crack two eggs into the other side of the skillet. Sprinkle each egg with a few pinches of salt, a few grinds of black pepper, and a pinch of red pepper flakes, if desired. Cook for about 3 to 4 minutes, or until the eggs are cooked to your liking.
While the burgers and eggs are cooking, brush the toasted sides of each bun with a generous layer of barbecue sauce. Place a slice of American cheese over the bottom bun, then top the cheese with a slice of tomato and a few pieces of thinly sliced red onion.
Transfer the burger patties to the prepared buns, then top each one with a fried egg and a handful of arugula. Place the top bun on each burger. Serve immediately, and enjoy!
Smoky Tamarind Barbecue Sauce
Recipe from Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen
Makes about 3 cups
1 tablespoon extra-virgin olive oil
1 medium onion (320 g), chopped
2 large garlic cloves (10 g), minced
1 cup (285 g) tomato paste
1 tablespoon tamarind paste (see note)
1/4 cup (59 ml) apple cider vinegar
2 tablespoons molasses
6 tablespoons (80 g) brown sugar
2 tablespoons yellow mustard
1/4 cup (59 ml) soy sauce or tamari
11/2 tablespoons liquid smoke
1 tablespoon chili powder
pinch of ground cayenne pepper
Pour the oil into a medium saucepan, and place over medium heat. When hot, add the onions and sauté until softened, 7 to 9 minutes. Add the garlic and cook 1 minute. Add all the remaining ingredients and stir until blended. Cover, bring to a simmer, and cook for 10 to 15 minutes, stirring occasionally. Purée the sauce—either using an immersion blender or a standard blender—then let cool and keep refrigerated in a sealed container for up to 3 weeks.
— Tamarind paste or pulp is sold in jars in some Asian grocery stores, or you can easily make it yourself. Peel a few tamarind pods, breaking up the fruit with your hands. Place the fruit in a small bowl, pour boiling water over the top to cover, and let sit for 30 minutes. Drain the fruit, remove the seeds, and press the pulp through a fine-mesh strainer to remove the fibers. You will be left with a smooth, tangy paste that is ready to use, and any leftovers can be refrigerated for up to 2 weeks.
— If your skillet is not large enough to cook the burgers and eggs at the same time, cook the burgers first and the eggs after, keeping the burgers warm on serving plates in a 150°F/66°C oven while the eggs cook.
— No time to make your own barbecue sauce? Substitute your favorite store-bought sauce instead.
— This makes two small, slider-style burgers. If a full-sized burger is desired, use 4 ounces of Impossible Burger per patty instead of 2 ounces, and cook for 4 minutes per side.