It's time to get excited, plant-based-food-lovers, because the Impossible Burger [1] is hitting shelves in stores nationwide, and healthy vegan meal prep just got a little easier. Primarily made of water, soy-protein concentrate, coconut oil, and sunflower oil, the Impossible Burger is a versatile food that packs in nearly as much protein and iron [2] as ground beef from cows. It's also kosher, halal, plant-based, and gluten-free.
Best of all, this launch marks the first time the burgers have been available for us to buy and cook in our own homes, so excuse me while I heat up the BBQ. Previously available only at over 17,000 restaurant locations [3] across the country — including Burger King [4], White Castle, Red Robin, Umami Burger, Qdoba, and The Hard Rock Café — the Impossible Burger is (finally!) no longer a restaurant-only food. It's time to get creative and recreate your favourite lasagna, chili, stew, and spaghetti and meatball recipes at home with a more vegetarian-friendly twist.
The lab-grown faux beef patties will make their grocery store debut on Sept. 20 at 27 different Gelson's Markets [5] in Southern California, with East Coast availability and stores to be announced sometime in September. Sold in 12-ounce packages for $9, the plant-based burgers are expected to be available in every region nationwide by mid-2020. Scroll ahead to see how an Impossible Burger compares nutritionally to a ground beef patty.
4-Ounce Ground Beef Patty (80/20) Nutrition Facts
For reference, a 4-ounce beef patty (80 percent lean, 20 percent fat) has:
- 19 grams of protein
- 2 milligrams of iron
- 80 milligrams of cholesterol
- 23 grams of total fat
- 9 grams of saturated fat
- 290 calories