4 ms·

I've had the impossible burger on multiple occasions. Every time I've had it, it felt like whoever cooked it either didn't care or was trying to present the bur

I've had the impossible burger on multiple occasions. Every time I've had it, it felt like whoever cooked it either didn't care or was trying to present the burger as basically as possible to try to demo it as a discrete product. The trouble is, that's not how anyone over the age of 10 actually eats any kind of burger, so it's not really a fair presentation. If you actually season it (it absolutely needs salt and pepper) and put on equivalent toppings and condiments, it's really not bad at all in my opinion. I tend to view it like soylent. It's definitely not as good as a good beef burger, but it's good enough to consider eating regularly for convenience and health reasons.

dragonwriter 7y ago
> The trouble is, that's not how anyone over the age of 10 actually eats a beef burger either Most of the people over 5 I've seen eat a beef burger that way are also over 50, not under 10. > I tend to view it like soylent. It's definitely not as good as a good beef burger, but it's good enough to consider eating regularly for convenience and health reasons. Does Impossible actually have convenience advantages?
dllthomas 7y ago
When I make a burger for myself, that's often (30% of the time?) how I eat it. But yeah, being a solid base to build a heavily flavored "burger" around is a significant use case, to be sure.
p1necone 7y ago
I'm a burger purist - lightly toasted then steamed bun, patty with the right fat content (and no additions, just salt and pepper) - not too lean - either smashed thin or a bit thicker and medium/medium rare, processed cheese (it really is the best on burgers, although swiss is nice too I guess), some kind of "special sauce" (even if it's just ketchup and mayo), diced raw white onion, dill pickle slices and lettuce. Most places can't perfect the basics, but have some kind of truffle oil, bacon, foie gras (I'm exaggerating for effect a bit here) monstrosity on the menu to compensate.

dragonwriter 7y ago

> The trouble is, that's not how anyone over the age of 10 actually eats a beef burger either Most of the people over 5 I've seen eat a beef burger that way are also over 50, not under 10. > I tend to view it like soylent. It's definitely not as good as a good beef burger, but it's good enough to consider eating regularly for convenience and health reasons. Does Impossible actually have convenience advantages?

dllthomas 7y ago

When I make a burger for myself, that's often (30% of the time?) how I eat it. But yeah, being a solid base to build a heavily flavored "burger" around is a significant use case, to be sure.

p1necone 7y ago

I'm a burger purist - lightly toasted then steamed bun, patty with the right fat content (and no additions, just salt and pepper) - not too lean - either smashed thin or a bit thicker and medium/medium rare, processed cheese (it really is the best on burgers, although swiss is nice too I guess), some kind of "special sauce" (even if it's just ketchup and mayo), diced raw white onion, dill pickle slices and lettuce. Most places can't perfect the basics, but have some kind of truffle oil, bacon, foie gras (I'm exaggerating for effect a bit here) monstrosity on the menu to compensate.