It’s like Smash Mouth once famously sang: My world’s on fire, how about yours? But, no. Really. We are living in a human-caused climate crisis and our planet is dying. And while our corporate overlords are really to blame for inaction toward more sustainable practices, at least Burger King has a new plant-based option, right? Truly, it’s the small things.
The Harvard Public Opinion Project recently reported that two-thirds of Gen-Zers believe that the climate crisis “demands urgent action.” With more people turning to plant-based diets because of the meat industry’s ties to carbon emissions, new companies like Beyond Meat and Silicon Valley’s Impossible Foods have cashed in.
Impossible Foods makes soy-based and genetically engineered grub that closely mimics the real deal. Burger King isn’t their first fast-food partnership — White Castle, Dunkin’, Tim Hortons and Little Caesars have all rolled out Impossible products.
But perhaps none of them are as iconic as Burger King’s Whopper, the longtime rival of McDonald’s Big Mac. The Whopper has always been no-frills: a patty nestled between a sesame-seed bun and topped with tomatoes, lettuce, mayo, ketchup, pickles and white onions.
The Impossible Whopper is no different aside from the patty itself. But I still put my taste buds to the task. Here’s my take and, since I’ve been a vegetarian for a decade and barely remember the taste of meat, CityBeat contributor Jude Noel also lent his expertise.
MACKENZIE: My first bite of BK’s Impossible Whopper freaked me out in that my mind initially perceived it as meat. It’s completely on par in terms of texture and color, both of which are reminiscent of its ground beef counterpart. Mostly, it’s the smell that set it apart — it doesn’t carry the same overwhelming sent of charred-and-grilled flesh. It’s also a bit more compact, I’d say, than a standard patty.
But overall it’s a replica that even Andy Warhol would have difficulty discerning from the OG. The mouthfeel is unlike any other plant-based patty on the market in terms of its likeness to beef. If you’re a vegetarian or vegan who sometimes misses meat, the Impossible Whopper should be a welcome addition to fast-food road-trip or on-the-go options.
Bonus: BK’s fries are vegan, unlike many other chains that use beef fat to cook them up.
And, hey, apparently this is a limited-edition product but if Chance the Rapper bringing Wendy’s Spicy Nuggets back from the dead is any indication, I’d guess that the Impossible Whopper will eventually return or land itself a permanent spot on BK’s menu. There’s already an outpouring of love for the patty on social media so it has a chance. Meanwhile, get ’em while they’re hot.
JUDE: BK’s Impossible patty nearly hits the uncanny valley of flavor — though it’s firmer and slightly less salty than its carnivorous counterpart, the genetically engineered burger replicates its char-grilled aftertaste so well that it’s scary.
It’s been at least two years since I’ve had a legit Whopper, but one bite unlocked deeply-buried memories of meat. This is definitely a dish for vegetarians who still feel flickers of nostalgia for their days before conversion.
If the taste of meat makes you squeamish, you’ll probably want to steer clear of the Impossible Whopper. Luckily, it’s not the only plant-based patty on Burger King’s menu. The OG veggie burger, produced by MorningStar, is an amalgamation of grains, carrots, mushrooms and peppers that delivers its own peculiar taste. It’s not quite meaty, but it makes up for it with its depth of flavor and subtle spice. At around $3.29, it’s a decent snack that’s not too hard on the wallet or the environment. Personally, I prefer it.
If the Impossible Whopper really does vanish from menus in September as reported, don’t let that stop you from vegging out at BK.
This article appears in Aug 21-28, 2019.