Veggie Burger

Doneness

Done when the patty is heated through to 165 °F (74 °C) with a browned, lightly crisp exterior and firm edges — Beyond and Impossible patties brown and look like cooked beef. Bean and grain patties should be set and firm, not mushy, with a crisp crust. If a patty still feels soft and cool in the middle, give it another 2–3 minutes.

Oil & seasoning

A light spray helps frozen or lean patties brown, but pre-oiled patties like Beyond and Impossible need little to none. Cook from frozen or thawed — frozen needs a couple of extra minutes.

Season with: Plain (the benchmark): cook the patty as-is and let a good plant-based blend speak for itself, then dress the bun however you like., Smoky-paprika: a dusting of smoked paprika and garlic powder for a char-grilled, smoky edge., Everything-bagel: everything-bagel seasoning pressed onto the patty for a savoury, seedy crust., Buffalo: brushed with buffalo sauce in the last couple of minutes for a spicy, tangy patty..

Watch out for

• !Cook plant-based patties to 165 °F (74 °C) — Beyond and Impossible specify this on the package, just like ground meat, because the patties are raw, not pre-cooked.
• !Don't overcrowd — leave space so the hot air browns the sides; patties that touch steam each other and stay pale.
• !Flip once at the halfway mark with a thin spatula; plant patties are more delicate than beef and can break if you turn them too early or roughly.
• !Frozen patties need a couple of extra minutes — cook them straight from frozen or thaw in the fridge, not on the counter.
• !Homemade bean or grain patties are soft and need a firm bind (egg or flax plus breadcrumbs) and a chill in the fridge first, or they fall apart in the basket.