Just when you thought you had seen it all, a Stanford University biochemisty professor ups the ante one more with a veggie burger that “bleeds” juice like a real burger.
Professor Patrick Brown developed the veggie burger, called the “Impossible Burger,” to have a similar texture and taste of real meat.
According to CNET, the real meat feel is achieved using a chemical compound known as heme, a protein that can both be found in haemoglobin, the red pigment in blood, and the roots of nitrogen-fixing plants, which includes legumes. Read, “The veggie burger that bleeds like real meat.”
"[Heme] is basically 99 percent of the secret to meat flavor. Heme is the molecule that makes meat taste like meat. It's the reason meat tastes like nothing else. It's the reason why red meat, which has more heme, tastes meatier to people than white meat," says Brown.
So what does it taste like?
“The texture is also slightly lighter, perhaps even fluffier, than a typical burger and it tastes less bloody. But the bites still have the consistency of animal tissue. It isn’t overly spongy like tofu. Instead, the meat granules cling together, as one would expect in a burger,” Evelyn M. Rusli explained in her Wall Street Journal article.