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The patty sears on a griddle just like a normal burger, giving you that supremely satisfying meat crust.

impossible burger
photo: Revelist/April Walloga

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) 

Given the option of a regular burger or an Impossible Burger, I'd choose the latter eight out of 10 times — because it's that good to my palate and it's that good for the planet.

impossible burger
photo: Revelist/April Walloga

Note the pinkness in the center. 

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.

Impossible Burger
photo: Revelist/April Walloga

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. 

I walked away from Nishi satisfied, hopeful for how this new "meat" will only get better and better over time, and TBH, a little greasy.

momofuku impossible burger
photo: Revelist/April Walloga

You know that feeling after you eat a big burger and fries? It's like you need a shower to get the guilt off. I got that. So did my dining companion. 

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."

Check out a video from our Impossible Burger taste test!