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Eating an Impossible Burger

Eating the Impossible

Yesterday, a few of my coworkers and I made our way down to Vonn’s 1000 Spirits here in Seattle with the intent to subject ourselves to a particular product that has recently been making headlines thanks to Burger King. That product? The Impossible Burger.

My Impossible Burger with mushrooms, caramelized onions, smoked gouda, pickled red onions, mayo—oh, and fries.

My grandfather ran beef cattle and during my formative years, I spent many days helping him on his small farm in rural Idaho. Because of that, I’ve been around high-quality beef for most of my life. I have issues with massive factory-farmed beef but I’ve never embraced vegetarianism. That said, I also don’t have some inherent machismo driving me to impress people with my meat consumption—at my core, I’m an omnivore. I’ll eat anything.

I came away impressed. To me the Impossible Burger tastes exactly like a burger, it’s amazingly juicy, and I didn’t have the gross grease-bomb feeling in my stomach you sometimes get after eating a big beefy burger. If there were any significant difference, I’d say the Impossible feels slightly denser—but not in a bad way, just more consistent with a snappier bite. If no one had told me I was eating faux-meat I wouldn’t have been the wiser.

I’d recommend trying it out for yourself. Impossible Foods has a handy locator to help you find its products in your neck of the woods. Version 2.0 has been so popular there’s been a bit of a shortage so it might be hard to find as they continue to increase production. If you want to know how it’s made (and it’s super cool) I recommend starting with their info on heme and learn how Impossible Foods makes their product tastes like the real thing.

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