The Impossible Burger Goes To Market

I’ve been waiting to hear from these guys for a while now.  They figured out a way to make blood from plants in order to produce a bloody juicy monster burger made entirely from plant based sources.  They just announced the burger will go on sale at Momofuku’s in New York tomorrow, with a release in San Fran coming in the fall.

A 3 oz Impossible Burger contains 220 calories, 11 grams of saturated fat, 0 cholesterol and 21 grams of protein – not exactly a health food.  In fact, it’s arguably just as bad as a regular old 80% beef burger patty.  Real meat has half the saturated fat and slightly fewer calories, but real meat also contains a bunch of cholesterol, which greatly amplifies the bad effects of the saturated fat.

Real meat also contains loads of bacterial endotoxins that create an enormous amount of inflammation and arterial impairment when they are consumed.  Both contain heme iron, which has toxic effects, but it’s the heme iron that gives meat it’s meaty flavor, which is why the Impossible Burger looks and tastes so much like the real thing.

Of course, the Impossible Burger doesn’t require the wholesale slaughter of millions of animals, or the polluting effects of their waste products, or the enormous water and resource consumption that goes along with raising animals, or the huge amounts of antibiotics, steroids, and other animal hormones that go into the production of meat products.





  • Christan

    My only question is why make it look like a burger at all? If you want to eat vegetarian why not make it look like a salad? It reminds me of diets that feature chocolate shakes.

    • Their target market isn’t vegetarians.

      “The Impossible Burger is also sold raw, intended for cooking, and engineered to mimic the taste, textures and chemical characteristics of ground beef. “It’s the single biggest category of meat in the U.S.,” Brown says. “We never thought about launching with some feeble, easy, low-impact thing.” Brown is, unsurprisingly, a vegan and hasn’t eaten the sort of burger he’s trying to emulate in at least 40 years. Still, he’s focused on carnivores and uninterested in appealing to his fellow abstainers. “We can have a successful product that would sell to people who are looking for meat alternatives,” he says. “We’re not interested in that.”