It Took 5 Years To Develop ‘Impossible Burger’ And Now It’s Here In LA

LOS ANGELES ( — A new kind of burger made its West Coast debut this week.

It’s called “The Impossible Burger,” and includes a plant-based patty that had been engineered at a laboratory in Silicon Valley.

“I actually didn’t know that it wasn’t meat when I had it,” said one restaurant-goer, who tried the burger Thursday. “It was completely fooling me.”

It took five years to develop the burger, which features a secret ingredient: heme.

Heme is a molecule, which “contributes to the characteristic color and taste of meat,” explains Impossible Foods, the startup that developed the burger.

“It’s a plant hemoglobin that was developed by Pat Brown that really kind of mimics a lot of the things that you’d find in myoglobin, in meat,” said Traci Des Jardins, a restaurant owner.

The burger is available at Crossroads Kitchen in Los Angeles, as well as Cockscomb and Jardiniere in San Francisco.

For more information, click here.


One Comment

  1. and the cost of the burger is how much

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