Hey everyone, Vicheka here, this weekend I had the chance to try out this new all-plant burger that has been all the rage from California to New York and is even served at David Chang’s Momofuku Nishi.
Impossible Foods was founded in 2011 by Patrick O. Brown, M.D, Ph.D., making nutritious and tasty meat and dairy products from plants.
Impossible Burger is the first of its kind, made to look, taste, and feel like real ground meat, along with many benefits! They are made entirely from plants and are produced without antibiotics, hormones, cholesterol, or artificial flavors. And the best part is they leave a much smaller environmental footprint, requiring 95% less land, 75% less water, and generate about 87% fewer greenhouse gases than ground beef from cows.
Debuted on June 10, the first Impossible Burger to reach Texas is now in Houston. Chef Chris Shepherd offer this plant-based burger at his restaurants Underbelly and Hay Merchant. This burger will be served “Cease and Desist” Style – meaning double meat, double cheese, lettuce, tomatoes, and pickles. They wil be served only during lunch at Underbelly and available during all hours that Hay Merchant serves food.
As someone who enjoys her occasional steak and baked potato, I was a bit skeptic about this product. However, after my first bite, I was completely blown away! It tasted better than most burgers I’ve had in my life! During the panel discussion, Dr. Brown heavily emphasized that this product was created to be an alternative to meat, to give us more options, not be a replacement!
Photo Courtesy of Impossible Foods and Vicheka Im