Impossible Foods made the impossible LEGIT possible. The first time I tried this glorious plant-based Impossible Burger, I was fortunate enough to be invited to a media event at Umami Burger in Downtown Los Angeles.
I walked in to meet a group of my meat-eating, cavemen friends and they were CHOWING DOWN. Say whaaa…? I proceeded to take the (un)sexiest bite, Carl’s Jr. commercial style, into one of the greatest things I’ve ever had in my mouth. It looks like a burger, it COOKS like a burger, it smells like a burger, it tastes like a burger BUT it’s ENTIRELY PLANT-BASED. I had to know everything about the chemistry behind this phenomenon.
Listen, science was never my favorite subject in school and I don’t want to bore you with the facts BUT this burger is LEGIT (so is the method behind it. MIND BLOWN.) I met, and geeked out with, the scientist and creator of the Impossible Burger: Dr. Patrick Brown. Pat is not only the CEO and founder of Impossible Foods Inc. but is also the professor emeritus in the department of biochemistry at Stanford University. He is co-founder of the Public Library of Science, inventor of the DNA microarray, and a former investigator at Howard Hughes Medical Institute. Needless to say, Dr. Brown is probably the most impressive and intelligent person I’ve ever spoken to. He’s WAY cooler than I am. (Shout out to my great friend, Sean Duff, for making this introduction not so ‘Impossible’. Get it? Haha.)
The flavor of this Impossible Burger will sell itself to you, hands down. This isn’t your typical store bought Morningstar, Boca, blah blah Burger. Vegiholics – this cruelty-free, plant-based burger is 100% the closest you’ll ever get to eating a real beef patty. I urge you all to take a few minutes and check out their website and YouTube page !