The bloody veggie burger can finally be yours
The Impossible Burger has all the elements of a good cheeseburger. It features a soft bun, fresh toppings, melted cheese and, of course, a browned-on-the-outside, pink-on-the-inside hamburger patty. It's virtually indistinguishable from every other cheeseburger, save one key difference: A distinct lack of animal meat.
Now this famously bloody veggie burger is coming to the mainstream for both vegetarians and meat-eaters alike.
Impossible Foods, the California company behind this meaty innovation, partnered with Chef David Chang to add the Impossible Burger to the menu at Manhattan's Momofuku Nishi. Starting July 27, the restaurant will serve the "Nishi Style Impossible Burger" -- with romaine, tomato, pickles, special sauce and a potato bun -- during lunch and dinner for $12.00.
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The menu will also feature Chang's version of a classic patty melt.
Over the past five years Impossible Foods and its investors -- including Bill Gates and Google Ventures -- has put about $80 million towards perfecting a plant meat that is sustainable and, more importantly, delicious. At a press event held Tuesday, CEO Patrick O. Brown told the crowd that the company hopes to sell its product in grocery stores sometime in the next several years.
The burger "meat" contains proteins (wheat protein; potato protein; leghemoglobin taken from plant cells), fat (coconut oil) and water, plus a few natural flavors and micronutrients. When assembled, the consistency resembles pink burger meat that's then formed into patties and grilled.
At Tuesday's press event, Chang told Mashable that Impossible Foods' eye towards the future of plant-based meat and dairy products enticed him to work with the company.
"I think that they have a lot of great ideas for a lot of other things down the line, so right now I'm just gonna focus on the task at hand, and we'll see what happens," he said. "When you put that many smart guys in a room that actually want to make delicious food, good things happen."
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