If you read my last post about Cockscomb, you may have seen that I said I wouldn’t be back soon. Well I lied. I one hundred percent planned on returning very soon, but not for the head. One of the most exciting trends that the bay area won’t shut up about is The Impossible Burger. I saw they were doing it at a fast food chain (Umami Burger) and planned on trying it there, but when I saw the flyers they gave us at dinner after we had stuffed ourselves on amazing food, I knew that Cockscomb should be the place to go back to give it a try. Plus it gave me an excuse to try that Negroni on tap.
In case you don’t know, The Impossible Burger is a meat-substitute that is supposed to be very meat-like. It’s made from all plant-based products, but the meatiness comes from a heme molecule isolated from plants. It’s what makes meat taste so bloody and delicious. They also only serve it for lunch, so I made sure to arrive when they opened to get a seat. Do not confuse it with the “ham”burger that is on the menu, that one is definitely meat, just pork instead of beef (and also on my list to try). Also, since I was alone that week, it was a great excuse to go give it a try. When I walked in, I was told to take a seat at the bar.
I ordered the burger and waited for it to arrive. It also comes with a salad, so you get to be really healthy by eating a veggie burger with nothing deep fried on the side. (I would have killed for some fries though.) If you’re feeling vegan, apparently you just have to get it without cheese, and it becomes a vegan burger. When it arrived, it doesn’t really look like meat on the outside, but I definitely felt the need to cut into it and check out the middle.
Inside, the burger definitely looks more like a medium-rare cooked burger. It’s got that red color you are looking for when you have one. And taste-wise? It definitely felt like meat in my mouth, but the taste doesn’t really taste like any type of meat I’ve had. So it was a weird sensation as my tastebuds were trying to place what it was while in my brain I knew it was all plants. But it was definitely enjoyable (and sadly, one of the better burgers I’ve eaten in San Francisco). The pickles and mustard added a nice bit of acid to the burger so it felt like it had a great balance between all the flavors. And the burger itself had a nice char taste on the outside that really did make it seem more like a real burger. It didn’t really have that dripping moisture that you get when you’re eating a real beef patty medium-rare though.
Would I eat it again? I’d say probably yes. I’ve never really shied away from meals that were meat-free, especially living in Santa Cruz for six years. It felt quite a bit healthier than the veggie burgers I ate there, mostly because of the lack of deep fried anything along with it. Plus, it really is the most meat-like fake meat product I’ve eaten. If I was really craving a burger, I’m not sure it wouldn’t satisfy that craving completely, but it’s a delicious, healthy alternative that is whole lot better for the environment.
Wow, I’d never heard of the Impossible Burger! I’m dying to try it!
I did a search of “impossible burger” in Santa Cruz, and it looks like the Safeway meat counter is the only place that carries it… So maybe I’ll try it and cook it up at home. Besides something acidic like pickles and mustard, do you have recommendations for other toppings that would lend well to the flavor of the patty?
Hmmm. I mean I think you can put on it whatever you want to put on a burger. I just like a well balanced burger. Good seasoning, a bit of acid, the usual suspects!
I’m interested in hearing how it cooks up at home!