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Impossible Burger from FatburgerPhoto: Fatburger
Fatburger

Impossible Burger

    The plant-based Impossible patty grilled and dressed like a classic Fatburger. It is a good option for vegetarians in a group that came for serious burgers, and the stand-style toppings do a lot to make it feel like the real thing.

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    The story

    Impossible Foods was started in 2011 by Pat Brown, a Stanford biochemist who concluded that the only way to get people off beef was to work out what makes beef taste like beef. His answer was heme, the iron-carrying molecule that gives meat its bloody, metallic note, produced here by fermenting yeast with a soy gene rather than extracted from an animal. The burger launched in 2016; the FDA cleared the colouring that makes it go brown for shops in 2019, which is when it reached grills like this one.

    What’s inside

    Make it at home

    There is no copycat of the Impossible Burger yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.

    The Impossible Burger on YouTube

    Everyone who has cooked, copied or taste-tested it on camera.

    Similar burgers at other chains

    Built around the same things as the Impossible Burger.

    More from Fatburger

    About Fatburger

    • United States
    • Since 1947
    • $$

    Lovie Yancey opened a small burger stand in Los Angeles in 1947, originally called Mr. Fatburger, and dropped the “Mr.” in 1952. In an era when almost every burger business was run by men, she built one of the most famous burger names in the city, and she kept cooking to order long after fast food had become about speed.

    Around 180 locations in about 20 countries.

    The full Fatburger burger menu and story →

    Not affiliated with Fatburger. Trademarks belong to their owners. The photo is credited under it and is used to illustrate this menu item; it comes down on request.