Have you ever had a truly sublime veggie burger? Honestly, has a meatless burger ever sent you home plotting to come back the next day and order the exact same thing? We're guessing no. Nothing against veggie burgers (well, ok, we're not crazy about them, in case you haven't guessed). The better ones manage to offer a decent amount of flavor and a not-too-dry texture, and at best they make for a perfectly pleasant sandwich—albeit one that still never really comes close to a beef burger.
Enter David Chang's new Impossible Burger (pictured above), which debuted July 27 at his Momofuku Nishi in New York City. It's Chang's bid to serve a veggie burger that does more than fill up space on a plate that should by all rights belong to another meatless dish altogether, not a sad stand-in for a meat-burger. The Impossible Burger, created in partnership with the California-based company Impossible Foods, aims to realize the heretofore-never-achievable dream of looking, feeling, and kind-of-almost-tasting like a beef patty.
Designed to have the juicy and bloody consistency of real beef, the patty is made with various kinds of protein (including wheat and potato proteins and an animal-flavored protein called heme) and gets its fatty flavor in part from coconut oil. Impossible Foods counts Bill Gates among its backers, and the company's plans include creating more sustainable plant-based foods to sell in supermarkets in the near future.
Questlove, an early fan of the Impossible Burger, raved about it during its development phase, saying on Instagram that it "tastes better than ALL burgers."
As Chang told Mashable about the process of developing the meatless patty, "When you put that many guys in a room that actually want to make delicious food, good things happen."
The chef announced on his Instagram that "the Impossible Burger is available first come, first served during lunch and brunch, with a limited number available during happy hour daily. For not it's only on the menu at Momofuku Nishi. But stay tuned.
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