The Impossible Burger Has Arrived
Is it meat? Is it vegetable? Will you be able to tell the difference? Join us Fridays at Café Benelux as we feature potentially the most exciting and novel culinary development of the century as one of our seasonal specials:
An entirely plant-based patty created to replicate the texture, taste, consistency and attitude of a beef patty, but 100% animal free. ‘Well that’s silly,’ you might think. ‘What’s the point of trying so hard to make a fake meat?’ The answer is actually very practical. Burgers are a huge part of American culture and beyond, however cows use an amazing amount of resources, food, water and space, they also emit a large quantity greenhouse gasses (fun fact: cow farts and cow belches are actually a legitimate problem).
As noted in their website, because the Impossible Burger doesn’t use any cows or livestock to make their patties, these patties require 95% less land, 74% less water and creates 87% less greenhouse gas emissions to make. It’s a game changer for how we might see food created and consumed across the world, especially as more and more people consume meat every day.
Ok cool, but what’s the difference between this patty and a regular veggie patty?
Similar to veggie patties you might know and love, the Impossible Burger is made with simple ingredients such as potatoes, wheat, coconut oil, and soy. That’s where the similarities end however and the secret ingredient steps in. The thing that sets this patty apart and gives it all of the characteristics we know and love about a regular beef burger (the smell, the sizzle, the taste and even the bleed) is a thing called heme. Heme is an iron-containing molecule present in all carbon-based lifeforms, and while it naturally occurring in both plants and animals, it’s just more concentrated in animal muscle, which is why its taste and qualities are so pronounced when you slap that burger onto a grill. Thanks to science and some mighty brain power, Impossible Foods developed a way to pull that heme already existing in soy and incorporate comparable quantities of it into their patty. The rest is history.