By now, you’re probably acutely aware that the production of meat has a hugely negative impact on the environment (if you aren’t aware, find your local group of vegans and merely mention “meat” to them).
The problem, however, is that as much as chefs and other purveyors have tried, vegetarian burger patties are not the same. Trust me, I have tried desperately, but I am sorry, lentils and chickpeas do not compare to a juicy burger.
If you are in New York City within the coming weeks, though, you might want to give this new type of burger a try. It may even convince you that vegetarian patties aren’t that bad.
The Impossible Burger, a product of Impossible Foods, a tech company based in Silicon Valley, California, is a burger that is made with wheat and potato protein, coconut oil, water and heme, a molecule found in meat and plants. It is also the compound that makes your blood red.
It is currently being introduced at Momofuku Nishi, a part of the Momofuku restaurant group. The Nishi-style Impossible Burger will come with lettuce, tomatoes, pickles and special sauce. Cheese is optional.
Compared to a burger made with actual meat, the Impossible Burger requires 95 percent less land and 74 percent less water. It also releases 87 percent less greenhouse gas emissions, according to Impossible Foods.
The Impossible Burger costs $12 and is only available during lunch, between noon and 3 p.m. and at happy hour between 5:30 p.m. and 7 p.m. They’re currently first-come, first-serve, so best get to Momofuku Nishi early!