The Impossible Burger is a plant-based patty that bleeds and sizzles when it cooks, and for the past couple of years, you could only find it in restaurants. Made from the magic ingredient heme, an iron-containing compound that mimics a meaty flavor, this patty has a smaller environmental footprint than its beef counterpart, and it has become extremely popular since its debut in 2016. Starting next year, the beloved Impossible Burger might just find its way onto the shelves of a grocery store near you.
In September, the Impossible Burger expanded from high-end restaurants and made its way to the fast-food chain White Castle. But now, Impossible Foods has announced that it will bring the Impossible Burger to grocery stores in 2019.
“By far the No. 1 message from fans on social media is, ‘When will I be able to buy and cook the Impossible Burger at home?’” Impossible Foods’ CEO and founder Patrick Brown said in a statement. “We can’t wait until home chefs experience the magic and delight of the first plant-based meat that actually cooks and tastes like meat from animals — without any compromise.”
If you are ready to fire up the grill and cook your own Impossible Burgers at home, you are going to have to hold off a bit longer. It isn’t clear when they will hit stores, and Impossible Foods says that it is not going to release any more details right now about the retail launch. It isn’t clear if the company will be introducing the burgers in stores nationwide, or if they will only be available in select markets. Consumers will just have to wait and see.
You can currently find Impossible Burgers at 5,000 restaurants nationwide, and the company has sold more than 13 million burgers since the 2016 launch.
Most reviews of the burger say that it isn’t exactly like a beef patty, but it is still the best veggie burger on the market. It gives consumers the same taste as a beef patty, but there is still a difference when it comes to texture.
Impossible Foods said that producing the plant-based patty requires less than a quarter of the water and less than 5 percent of the land needed to make the same amount of ground beef from cows. It also generates less than an eighth of the greenhouse gas emissions.
Images via Impossible Foods