It still bleeds, just more ethically.
But over the years I've changed my mind, and have come to realize that there are plenty of convincing arguments in favor of plant-based products mimicking meat.
** Note: This article previously stated that cattle are the largest producers. Among livestock, they are the largest producers, but this is not true when other industries are factored in. My theory is that when you cook one of these burgers rare, the flavorful juices stay inside, covering up the flavor of the wheat or pea protein the patty is based on. Cook it too long and those juices run out, leaving you with only the textured proteins, the flavor wrung out of them like water out of a dish sponge.
In both cases, adding flavorful toppings, like cheese, pickles, and condiments, helps a great deal, distracting from the subtle background flavors that whisper"This isn't real beef" to you as you chew.One other factor affected both burgers. There's a critical difference between beef fat and the refined vegetable fats used in these patties. Both burgers are packed with fat—20% for the Beyond, 15% for the Impossible.
While the Beyond Burger errs on the side of being too elastic, the Impossible Burger's wheat protein–based patties go in the opposite direction. They bind together better than most veggie patties, but are a little bit looser than true ground beef. Like loosely packed beef burgers, Impossible Burger patties run the risk of falling apart and out of the bun as you eat. I'd recommend ordering them with cheese as a mortar to hold them together.
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