The Impossible Burger is making a big impression on foodies, chefs and vegetarians, but can it find its way onto the McDonald’s menu?
I hold the burger with both hands and bring it, somewhat trepidatiously, to my mouth. I commit myself to at least one bite. As I close my eyes and chew, some long dormant receptor in my mind comes alive and for a split second it’s 1986 again and I am eating a hamburger at a family cookout in Chicago.
This is the first time I’ve eaten meat in 30 years – except, this is not meat.
I open my eyes and remember that I am standing in a wine bar in San Francisco’s Soma neighborhood, surrounded by other reporters, all of us sampling our first Impossible Foods plant-based burger, which is making its West Coast debut. I’m far from the only person convinced that this mixture of potato and wheat, coconut fat, Japanese yam, vegetable broth, xanthan gum, sugars and amino acids and a key protein called leghemoglobin is a dead ringer for the dead animal version of a hamburger. Three renowned chefs – Chris Cosentino, Traci Des Jardins and Tal Ronnen – are also convinced, and are here to announce that they are bringing the Impossible Burger to some of their respective eateries in California. (Chef David Chang became the first in the country to serve it this summer at New York City’s Momofuku Nishi.)