“IM”-N-Out and Cauliwings

It’s been a while since I officially posted something I cooked, but I decided to do something a little out of character and entirely meatless. Impossible Foods sells plant based “meat”, so I decided to try it. Making these burgers was pretty simple, and real-talk, it totally looks and tastes like meat! I swear they are Jedi mind tricking me. Top the burgers with swiss, cheddar, and an famous sauce, and you have what I’m calling the IM-N-Out burger. Last week, I had cauliflower buffalo “wings”, so I made a version with a lemon-pepper glaze. The meal was guilt-free and delicious!

Serves 2

Ingredients:

• IM-N-Out Cheeseburger

  • 1 - 12 ounce package of Impossible burger meat

  • 2 brioche hamburger buns (toasted)

  • 4 slices of cheddar cheese

  • 4 slices of swiss cheese

• Sauce:

  • 1/4 cup mayonnaise

  • 1 1/2 tablespoons ketchup

  • 1 tablespoon sweet pickle relish

  • 3/4 teaspoons sugar

  • 3/4 teaspoons white vinegar

• Cauliflower “Wings”:

  • 1 head of cauliflower

  • 3/4 cup all-purpose flour

  • 1 teaspoon paprika

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • 1/2 teaspoon white pepper

  • 3/4 cup whole milk

• Glaze:

  • 1/3 cup honey

  • Zest and juice of 1 ruby red grapefruit

  • 2 teaspoons cornstarch mixed with 2 tablespoons water (this is called a “slurry”)

Steps:

1. Preheat your oven to 450 degrees (non-convection). Place a sheet pan with parchment in the oven to preheat.

2. Make the “wings”. Break up the cauliflower into florets the size of drumettes. Set-aside. In a medium sized bowl, combine the AP flower, paprika, garlic power, onion powder, salt, pepper, and milk. Whisk until the batter comes together. Place the cauliflower florets into the batter and toss until well coated. Bake for 10 minutes, flip, and bake for another 10 minutes. While you’re waiting, make the lemon-pepper glaze.

3. In a small sauce pan, heat up the honey, zest, and juice over medium heat until all the flavors mix. Add in the cornstarch slurry, and turn the heat to medium-high. Mix vigorously, and the sauce will start to thicken up. When it gets thickened, remove from heat immediately. Once the wings have baked, glaze the “wings” and continue baking for another 10 minutes while you make and cook the burgers. Remove from oven when done.

4. Make the burgers. Divide the Impossible meat into 4 equally sized patties. Season both sides with salt and pepper. On a large skillet over high heat, add a tablespoon of canola oil until smokey. Cook the patties for 3 - 4 minutes, flip, and add a slice of swiss and a slice of cheddar on each patty. Cook for another 3 - 4 minutes while you make the special sauce.

5. In a small bowl, mix together the mayo, ketchup, relish, sugar, and vinegar until well combined.

6. Time to put it all together. Create double cheeseburgers across your two sets of buns, and top with some of the special sauce. Have extra sauce table side, so you could dip your “wings” in them. Enjoy all this with some beer. You deserve it!