Bleeding vegetarian burger patties may sound odd — since bleeding is usually something we associate with beef burgers. But that is no longer the case, as Impossible Foods — a Silicon Valley-based food science company thatGoogle tried to buy last year — has created a lab-made, plant-derived vegetarian “meat.” The first restaurant to serve the bleeding burger will be David Chang’s Momofuku Nishi. According to Chang, “I was genuinely blown away when I tasted the burger… 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. First and foremost, we think this makes a delicious burger.”
This will be the first time you can get a bleeding vegetarian burger at a restaurant due to its previously prohibitive price of manufacture. However, bleeding patties have been sold at grocery stores before. Would you try the bleeding vegetarian “Impossible Burger?”
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