“We make hearty, soul-satisfying Midwestern comfort food for the 21st century–and the Impossible Burger is a perfect addition to B Spot’s menu,”

Finding the difference between an Impossible Burger next to a traditional hamburger is nearly impossible, the vegan option browns, sizzles and yes, even “bleeds,” like a traditional meat patty. 

It’s been featured in the New York Times, LA Times and Buzzfeed and has now made it’s way to co-host of ABC’s The Chew and celebrity chef Michael Symon’s Royal Oak restaurant, the B Spot.

“We make hearty, soul-satisfying Midwestern comfort food for the 21st century, and the Impossible Burger is a perfect addition to B Spot’s menu,” says Symon, whose restaurant focuses on foods like brats, burgers and bologna.

The burger is made from ingredients including water, wheat, coconut oil and potatoes, but a new ingredient derived from plants and cooked up by Impossible Foods, a Silicon Valley startup, is heme, which gives the burger a traditional meat flavor when cooked. 

The burger uses uses roughly 75 percent less water, generates about 87 percent fewer greenhouse gases and requires around 95 percent less land than other traditional meats, like ground beef. 

B Spot, located at 310 S Main St., Royal Oak, will sell the Impossible Burger for $9.99.

Learn more about the Impossible Burger here. 

 

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