There’s been a good amount of buzz about a new menu item at Andrea’s inside Encore, the Impossible Burger, so we wasted no time trying the burger that uses “zero percent cow.”
The Impossible Burger is served three ways. We chose the sliders.
The Impossible Burger patties are served on a hot plate, with the patties still sizzling, and the fragrance is distinctly meatlike.
Despite their appearance, Impossible Burgers are completely meat-free and vegetarian-friendly.
According to the Impossible Burger Web site, “Compared to cows, the Impossible Burger uses 95% less land, 74% less water and creates 87% less greenhouse gas emissions. And it’s 100% free of hormones, antibiotics and artificial ingredients.”
We may have removed a couple of Oxford commas from that excerpt, but only because they’re about as necessary as a clever pick-up line at a brothel. Moving on.
Impossible Burger meat is a concoction of wheat, coconut oil, potatoes and other all-natural ingredients. We liked it, anyway.
A key ingredient of Impossible Burgers is something called heme. Heme is “an iron-containing compound of the porphyrin class that forms the nonprotein part of hemoglobin and some other biological molecules.” Which, as you can imagine, looks sexy as hell on the menu at Andrea’s.
According to the folks at Impossible Foods, heme “is what makes meat smell, sizzle and bleed.”
The three sliders are served with frisee (or endive, a member of the chicory family), kimchee (think vegetables with a personal hygiene problem) and pickles (think cucumber with a personal hygiene problem).
Impossible Burger sliders come with two delicious sauces, kalbi and kochujang aioli.
Yes, we took notes for a change.
The sliders cost $20, and were undeniably delectable. Millennial translation: They’re amazeballs.
While Impossible Burgers are, indeed, tasty, we can’t say they’re indistinguishable from beef hamburgers. Veggie burgers still haven’t managed to replicate the mouth feel of their meaty counterparts, but Impossible Burgers are surprisingly close.
The other two dishes using Impossible Burger meat are the Thai Crispy Rice Cups (made with mint, cilantro, chili, onion, ginger and peanuts) and Ma Po Tofu (a take on meatballs, with chili paste, shiitake mushrooms and green onion).
While you’re devouring your Impossible Burgers, make sure to try one of our all-time favorite panty-dropper cocktails, the Asian Pear.
If you’re visiting Andrea’s solo, have no fear. We had our Impossible Burgers while seated at the bar.
The Impossible Burger is that rare creature, so to speak, that lives up to the hype.
Die-hard meat eaters may ultimately prefer a traditional burger to the Impossible Burger at Andrea’s, but there’s a lot to be said for having a viable alternative to meat, especially if one is toying with the idea of cutting back on meat, or even going whole hog vegan or vegetarian.
Yes, we see what we did there, although we’re not entirely sure what.
The bottom line is this: Impossible Burgers don’t feel like a compromise or sacrifice. Whether you’d like to save a cow or possibly save the planet, meat-free food is inherently more appealing because it’s also free of guilt.
If you try an Impossible Burger, let us know what you think. Visit Encore’s Web site to learn more.