A home Impossible Burger may soon launch to retail locations as a means of converting more omnivores onto the miraculous vegetarian product. The vegetarian and vegan burger patty has already gained significant traction in the restaurant industry thanks to David Chang's love of the patty and inclusion on the menu at Momofuku Nishi. The burger patty is often described as being completely analogous to meat and even bleeds a plant-based version of blood when cut and cooked.
The home Impossible Burger is the logical next step for Impossible Foods as the company gears towards further expansion. According to Patrick Brown, the founder and CEO of Impossible Foods, the company wants consumers to see how the red patty gets cooked instead of being "handed the finished product,” he went on to state "they don’t get that sort of magical, dynamic experience that the chefs get.”
Image Credit: Impossible Foods