Jump to Main ContentJump to Primary Navigation
Top

Veggie burgers made of 'plant blood' replicate the taste of red meat

impossible_nocow_lead_mirror_lead.JPG
Untitled-2.jpg

It's a long-standing problem in the culinary world. How can you make a meat dish vegetarian and make it taste just as good? 

Now an American company is looking to revolutionise the fake-meat industry by creating a vegetarian burger that looks, feels, tastes and sizzles on a grill like a real burger.

The uncooked burger looks like a raw, bloody beef patty but is made is made entirely of amino acids, fats and nutrients culled from plants.

Each ingredient was carefully chosen for its texture, colour and flavour that resembles meat. The blood of cows, which is the key to unlocking beef's flavour, is recreated through the addition of heme, an important molecule in the hemoglobin that is also found in certain plants.

The man behind the creation is Stanford University professor Patrick Brown whose company, Impossible Foods, is trying to shrink the animal farming industry by using plants to make meats and cheeses.

Veggie burger

The Wall Street Journal reporter Evelyn M. Rusli, had a first look at the burger in Redwood City, California. She wrote, "Although it’s a far darker shade of reddish-brown than the typical grocery store patty, it is moist and seems to be similar in density as I press down on it. When it is lifted off the plate, a residue of what looks like “blood” is left, yet another sign that this isn’t your typical veggie burger."

When cooking on an electric grill, it sizzled and smelt just like meat cooking. "When the technician slices the burger down the middle, it is distinctly pink at the very center," added Rusli.

veggie burger

Once she took a bite into the burger, in a bun with lettuce, tomato and plant-based cheese, she said it was slightly lighter, fluffier and tasted less bloody than a typical burger. "But the bites still have the consistency of animal tissue," she wrote. "It isn’t overly spongy like tofu. Instead, the meat granules cling together, as one would expect in a burger".

It is healthier than a regular meat pattie, with zero cholesterol. The WSJ's video producer Emily Prapuolenis, who also attended tasting, observed hours later that the vegetarian burger didn’t leave her feeling as lethargic. 

The burger is still in development, but Brown believes it’s close to consumer ready. 

Images: WSJ

Related

Spices by cuisine.png

Infographic shows how to cook with every spice in your cupboard

rexfeatures_4014331p.jpg

The best 10 restaurants that opened in the last year

4.jpg

The greatest collection of chocolate recipes

Comments

Latest...

Flat wine bottles that fit through the letterbox are here to save 2017

At last.

by Sarah Biddlecombe
13 Jan 2017

This infographic matches wine to your favourite snacks

The best bottles for chips, popcorn, doughnuts and more

by Amy Swales
12 Jan 2017

The Creme Egg Café is back – and this time, it's touring the UK

Here's how to get in

by Amy Swales
12 Jan 2017

Vegan batch recipes to speed up your week

From veggie chilli to breakfast bars

by Amy Swales
09 Jan 2017

A restaurant dedicated entirely to avocados is opening in Amsterdam

It’s the food trend that just won't die.

by Moya Crockett
05 Jan 2017

This restaurant is launching a Marmite menu across the UK

All-day Marmite brunch (as long as you know the secret menu password...)

by Amy Swales
22 Dec 2016

All the best ways to indulge your love of gin around the UK

Safaris, festivals, teas and tours to get your juniper on

by Amy Swales
19 Dec 2016

If you liked the rainbow bagel, you'll love this festive twist

The Christmas bagel has landed

by Amy Swales
19 Dec 2016

Marshmallows and mud pies: 12 dessert beers you have to try

Pudding in a bottle

by Amy Swales
16 Dec 2016

These are the UK’s most popular takeaway dishes, city by city

What take-out joint does your hometown love the most?

by Moya Crockett
14 Dec 2016