The Impossible Burger

I’ve long heard all about the Impossible Burger, a plant-based, 100% vegan patty that is supposed to taste like real beef, but haven’t until now had a chance to try it. Of all places, I found it on the menu at an airport hotel bar (Landings, at the LAX Hilton, to be precise).

The “burger” was alarmingly authentic-looking to someone who hasn’t had meat in more than a decade and never much liked it anyway, so I left the first tastes to my now-vegan-but-former-burger-connoisseur partner, who said it did indeed taste the way he remembered a good burger should be. It was even pink on the inside.

I had a taste as well, and it was truly delicious — even for someone who doesn’t miss the taste of real meat one bit. The flavor is authentic enough for a  former burger connoisseur to give it a thumbs-up, but not so “meaty” that a non-meat-lover would give it a thumbs-down.

Best of all, this burger is on more and more mainstream menus, so be sure to look for it when you’re out, even when you’re at a place where you think vegan fare is going to be hard to find. (Note that because this burger is popular among even non-vegans, you may want to makes sure the bun and sauces are vegan.)

The Impossible Burger isn’t available in stores, so ask your own local restaurants to add it to their menus! As the Impossible Foods notes on its website, the more people eat this burger rather than “real” ones, the better off all of us who share this planet will be: “Because we use 0% cows, the Impossible Burger uses a fraction of the Earth’s natural resources. Compared to cows, the Impossible Burger uses 95% less land, 74% less water, and creates 87% less greenhouse gas emissions.”

About Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

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