HOWEVER, try the no-cheese patty on its own, and there is a faintly wheat-y aftertaste.
I also detected a hint of seaweed flavor when I ate the patty straight up. This aftertaste is probably why Chang makes his patties so thin. A thick patty would make the flavor — which is not all that unpleasant, just un-burger-like — more pronounced.
Still, if you asked me to guess what kind of patty this is, I'd probably say buffalo or some other wild game that I've never tried.
The patty sears on a griddle just like a normal burger, giving you that supremely satisfying meat crust.
Impossible Foods CEO Patrick Brown says the meat actually sears at a lower temperature than regular meat. In the cooking demonstrations I've seen online, they do use oil to lubricate the pan before laying down the patty. (Sidebar: Brown says he served the meat tartare-style in Paris and people loved it)
Indeed, if this catches on, it could truly change the world. "Because we don’t use animals, we can make it using 95% less land, 74% less water, and with 87% less greenhouse gas emissions," states Impossible Foods on its website.
Brown says that, per burger, that equates to a 10-minute shower, 75-square-feet of land, and 18 miles on the road in terms of energy and natural resource conservation.
The Impossible Burger will go beyond NYC this fall, when it premieres in select restaurants around San Francisco and LA.
According to a press release, "The company plans to expand to additional restaurants in the U.S., followed by grocery stores and overseas markets as production capacity rises over the coming several years."