Yesterday, a few of my coworkers and I made our way down to Vonn’s 1000 Spirits here in Seattle with the intent to subject ourselves to a particular product that has recently been making headlines thanks to Burger King. That product? The Impossible Burger.
My grandfather ran beef cattle and during my formative years, I spent many days helping him on his small farm in rural Idaho. Because of that, I’ve been around high-quality beef for most of my life. I have issues with massive factory-farmed beef but I’ve never embraced vegetarianism. That said, I also don’t have some inherent machismo driving me to impress people with my meat consumption—at my core, I’m an omnivore. I’ll eat anything.
I came away impressed. To me the Impossible Burger tastes exactly like a burger, it’s amazingly juicy, and I didn’t have the gross grease-bomb feeling in my stomach you sometimes get after eating a big beefy burger. If there were any significant difference, I’d say the Impossible feels slightly denser—but not in a bad way, just more consistent with a snappier bite. If no one had told me I was eating faux-meat I wouldn’t have been the wiser.
I’d recommend trying it out for yourself. Impossible Foods has a handy locator to help you find its products in your neck of the woods. Version 2.0 has been so popular there’s been a bit of a shortage so it might be hard to find as they continue to increase production. If you want to know how it’s made (and it’s super cool) I recommend starting with their info on heme and learn how Impossible Foods makes their product tastes like the real thing.
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