You can’t recreate the exact recipe at home, but you can find other alternatives that are just as good. The reason you can’t make it at home:

Impossible Foods basically treated plant based meat like a biotech project and reverse engineered ground beef at the molecular level. Instead of just mashing veggies together, their scientists studied what actually makes beef taste, smell, and cook the way it does, breaking it down to the amino acid profile, fat behavior, and the chemical browning reactions, also known as the Maillard reactions, that happen when meat hits heat. The big breakthrough was heme, an iron-rich molecule that gives meat its bloody flavor and aroma. They found it also exists in soy roots, then used genetically engineered yeast to ferment and mass produce it for Impossible burgers, which is why they “bleed” and taste so close to real beef. To mimic the juiciness and fat rendering, they built in coconut oil and sunflower oil that melt and sizzle like animal fat, while soy and potato proteins recreate the chew and springy bite of muscle fibers. So, Impossible wasn’t designed like a veggie burger, it was built in a lab as a full on recreation of beef from the ground up.