Chef David Chang’s Momofuku Nishi restaurant in New York City debuted the Impossible Burger Wednesday, which tastes like a regular burger but is animal-free.
The burger was created by Impossible Foods, a bleeding veggie burger company based in Silicon Valley. “Bleeding” refers to the blood that would come out of meat in a normal burger. The company uses an ingredient called heme, which can be found in plants, that gives the same effect.
“I was genuinely blown away when I tasted the burger,” Chang told reporters. “The Impossible Foods team has discovered how to re-engineer what makes beef taste like beef. We’re always looking to support people who are making the best products in the best ways possible and to me, the Impossible Burger is one more example.”
The burger also uses water, potato protein, wheat protein, coconut oil, and other ingredients commonly found in restaurant kitchens. Unlike other burgers, it does not contain cholesterol, hormones, and antibiotics.
At Nishi, the burger is served in classic American style – topped with tomato, lettuce, pickles and special sauce, and accompanied with a side of fries. Guests can add American cheese upon request.
The burger is available on a first-come, first-serve basis starting at lunch, with limited availability during happy hour.