The impossible burger arrives in California
Meat made entirely from plants. It seemed impossible, but they managed it in the end. The ‘impossible burger’ is made with natural ingredients: wheat, coconut oil, potatoes and…heme. The latter ensures that this vegan meat has the same texture, juiciness and smell as real meat. At the moment, the burger is only available in four restaurants. Jardinière and Cockscomb, in San Francisco, and Crossroads Kitchen, in Los Angeles, were the first places to offer it on the West Coast. Each establishment has created an exclusive recipe so you can get your teeth into it without feeling guilty. Chef Chris Cosentino from Cockscomb, prepares his burger with caramelised onion, Gruyère cheese, lettuce and vegetables, while Traci Des Jardins, from Jardinière, makes her burgers with avocado, onion, her own special sauce and chips.
In Crossroads Kitchen they serve them with lettuce, tomato and truffle fries. According to the chef, Tal Ronnen, this burger can ‘change the rules of the game for conscious eating’. In the experienced chef’s opinion, the key doesn’t only lie in respecting the environment (vegan burgers produce up to 87% fewer gas emissions than beef burgers), but they also taste nice. It’s clear that nothing is impossible.
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