(Upbeat Music)
- This is a brick of Impossible Burger 2.0.
It is soy and potato protein, that is
flavored with something called Heem.
Its a molecule that's also found in meat.
And, that's what's new in the 2.0.
It's a whole new recipe actually.
Impossible 2.0 has been available in restaurants
for a few months now, but it's finally coming to
grocery stores, so you can buy it and bring it home.
So anything that you make with like beef,
you can make with this.
So that would be, like beef burgers, or beef tacos
or I don't know beef wellington.
I don't know if you can do that.
Ha Ha
- Let's make some burgers and tacos.
(upbeat music)
It feels like I'm sticking my hand into
someones brain, but, it feels like beef.
Put a little oil in.
We're gonna make some American style tacos,
With ground Impossible meat.
Ahh
- Um um
- It's not that it smells bad, it's just like unexpected,
Like you expect it to smell like beef, but it's like nutty.
Eight five percent lean ground beef.
Cranz does not know which is which.
Cranz, I actually forgot which was which.
- Their much brighter.
I was expecting like, high school cafeteria.
I'm not smelling it, I'm just gonna eat.
I feel like this is the meat.
- Let me try it
That's Impossible.
Not like that's
- Um Hum
- This is the Impossible meat.
- It got a little bit of a like a potato fritter.
- Yeah, starchy.
Come to me. Come to me beef.
- It lacks that like bite you get from meat.
I mean it's not like terrible.
It's just like, your like okay yeah this is meat,
and then your like, but is it.
It's just a little off, but you recognize it.
- It makes sense, having just like worked with both of them,
the beef is like firmer.
It holds together better, and there's just like a
goopiness about the Impossible meat when it's raw.
Try it with the cheese.
The cheese distracted me from what I was noticing
with the Impossible.
- Yeah, the cheese is nice
- Salsa would go a long way too.
- Oh yeah, like some really good like hot sauce.
That'd be nice.
- Next up hamburgers.
It's got some fat alternatives in there like
sunflower and coconut oil that's gonna make
it sizzle on the grill and give it a little
greasy texture.
And now it's time for the burger test.
All right, grills hot.
We're putting on the Impossible burgers first.
The same temperature all around so these
should cook evenly.
I'm gonna put these back here.
Oh they sizzle.
That's nice and familiar.
Beef.
Its like you can already see these guys starting
to brown up on the bottom.
Whoa.
I'm not getting a crispy outside on any of them.
I just don't thing it gets hot enough.
Here comes the burger boy.
We got burgers.
- I'm leaning this way and not over at the burgers
because he's plating them for me.
Okay, burger number one.
- So, I think this definitely tastes like meat
and like it looks like a burger.
There's all these weird spots that you get.
Kinda like the little weird textural inconsistencies
you get from ground beef, and the little like
bits of cartilage you'll sometimes, kinda bite into, or
the bits of like fat that didn't fully melt.
- Um
- Um, delicious
You get all of that, but it still tastes like cheap.
It tastes like cheap beef.
Real meat has a noticeable difference,
especially as the quality improves.
This makes total since for fast food,
but I just don't see it going into that like,
upscale burger market.
- Alex, what the verdict?
Is the Impossible burger incredible?
You know it is.
For fake meat, it's really, really incredible,
and if I put it up against most like really cheap
meat, that you find at a fast food place,
couldn't tell the difference.
But against a real quality ground beef,
like it's terrible.
But I'm also a beef lover, that is true.
Like, I'm very, very biased.
But I like it when my burger bleeds and doesn't brown.
- Ha Ha
Yep.