Main Dishes

Impossible Peach Burger with Grilled Butternut & Vegan Pesto

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Happy Fourth of July! Everyone knows that there’s nothing quite like biting into a juicy, saucy burger with tasty toppings on a summer day.

Here’s a fun recipe using an Impossible meat as an easy plant-based meat replacement, with a summer fruit twist! We’re not against meat. We do love it. But we do believe that eating less meat and more plants can improve your overall health and well-being, so this recipe celebrates plant-based ingredients without sacrificing any of the flavor.

Dietary notes: Vegan, Gluten-Free, Dairy-Free, Nut-free
Prep time: 20 minutes
Cook time: 20 minutes (butternut squash) 5 minutes (burger)

Burger Patties:

• 1 lb Impossible burger meat

• ½ red onion, diced (see photos for the best way to dice an onion)

• 1 small peach, diced

• ¼ cup fresh herbs, such as dill, cilantro, parsley

• ½ tsp sea salt (SPOOG) 

• ½ tsp ground black pepper (SPOOG)

• ½ tsp granulated garlic (SPOOG)

• 1 Tbsp olive oil (SPOOG)

• ¼ tsp cayenne 

Butternut Squash:

• 1 small butternut squash, seeds removed and sliced into thin rounds

• 2 Tbsp olive oil

• SPOOG to taste

Vegan Pesto (pulse all below ingredients in food processor or blender until smooth): 

• 1 cup tightly packed fresh basil

• 1/4 cup pine nuts

• 2 large cloves garlic

• 2 oz. / 1/4 cup EVOO

• Sea salt & freshly ground pepper, to taste

• Juice from 1/2 lemon

• 3 T nutritional yeast 

Burger Stuffings:

• 8 slices @Grindstonebakery gluten-free bread (or some other burger bun/bread)

• ½ Roma tomato, thinly sliced

• ½ avocado, thinly sliced

• 2 Tbsp Dijon mustard

• Butternut squash slices (above) → Great cheese replacement! 

• Vegan pesto (above)


Preheat grill on medium-high to 500 degrees, or oven to 425 degrees F. 

In a large bowl, combine all burger patty ingredients well with hands. Form into 4 patties of equal thickness.

Toss butternut squash with SPOOG. 

If grilling: Turn heat to medium. Cook about 8-10 minutes until dark grill marks are shown. Flip and cook another 5-10 minutes. Reserve under foil. 

If baking: Lie butternut flat on a parchment-lined baking sheet. Roast until golden brown and soft, about 20-30 minutes. 

Prep burger stuffings. Grill or toast bread slices for 5 minutes until brown on the outside and soft on the inside. 

Stack burgers! Bread slathered with dijon + burger patty + tomato + butternut squash + avocado + pesto + bread slathered with dijon. 

Eat hot with roasted potatoes & fresh salad on the side!

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Meet Chef
Anja Lee

  • Founder of Anja Lee & Company, Anja Lee Catering and Silicon Chef (our company arm of Team-Building Cooking Competitions)
  • Food Network's Supermarket Stakeout CHAMPION! Season 4, Episode 13
  • Competitor in the Food Network's Cutthroat Kitchen
  • Chef for the Golden State Warriors & Cleveland Cavaliers
  • Cookbook author of 2 Cookbooks
  • World traveling culinary artist and master cooking & wine tasting instructor

Anja brings an appreciation for great food and cooking that will keep your team entertained from beginning to end!

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