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The Impossible Burger at Umami Burger

The world’s population is about 7.5 billion.  It has nearly doubled in 20 years and will continue to do so.  With growth comes the struggle to feed those mouths which to this point has caused a negative shift in the ecosystem.  In the US alone beef consumption, last year was 24.1 billion pounds; it is safe to say, American people love, their meat and I’m one of them.  Living in California, I am very conscious about my carbon foot print.  I recycle, use water conservatively, and drive a gas efficient car, so when I was invited to try Umami’s Impossible Burger, I said yes!

I wasn’t really sure what the Impossible Burger was.  Before I ate it, I thought it would be a standard veggie patty, but I was very wrong.  After speaking to a representative from Impossible, I learned all about this special burger.

It started back in 2009 at Stanford University when a biochemistry professor, Patrick O. Brown, decided to devote an 18-month sabbatical to finding a solution to the world’s largest environmental problem, industrial animal agriculture.  Brown co-organized a conference in 2010 in Washington to raise awareness but unfortunately, it was not successful, so he then decided that the best way to reduce this epidemic was to offer a competing product and Impossible Foods was born.

So how did he and his team do it and what exactly is an Impossible Burger made of?  The burger patty is made from simple, all-natural ingredients such as wheat, coconut oil, and potatoes.  Simple enough and in all honesty when I head those ingredients, I thought how in the world could this product compete with beef and then they gave the key ingredient, HEME.  What is heme?  Heme is the molecule that gives blood its red color and helps carry oxygen in living organisms.  Impossible Foods’ scientists discovered that heme is a key factor in how meat behaves meaning that the heme protein in meat is what makes meat smell, sizzle, bleed, and taste like meat.

They also discovered that heme is also found naturally in soy root nodules which meant that they could make a burger entirely from plants.  I was excitedly apprehensive but had to give it a taste.  After I took my first bite, I was dumbfounded.  It confused me so much that I asked my son for a bit of his beef burger to compare the texture and taste.

I had the beef burger to the left of my plate and the Impossible Burger to the right.  Taste, smell, and texture were dead on the same the only difference I found was that the Impossible Burger was easier to cut off with my fork than the beef one.  I even moved the burger bits are around and had my meat eater son try it, and he could tell the difference either.  I have to say I was very impressed that the Impossible Burger was able to imitate meat they way that it did and that now environmentally conscious meat lovers have an option when craving a tasty burger.  Impossible Burger is now available at your local Umami Burger; please check both their websites for more information www.impossiblefoods.com and www.umamiburger.com.

I’m an OC mom of two and photographer. I love living in Southern California and want to expose my children to all that it offers. I love taking my kids on adventures and capturing their every moment so much so that my kids find it odd if I don’t take their pictures. You can see my work on facebook.com/photosbynaz.
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