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If it looks like a burger, tastes like a burger and bleeds like a burger, it has to be a burger, right? Not really. Enter the Impossible Burger, a veggie substitute for the real thing invented by Patrick Brown, a biochemistry professor at Stanford.
The Impossible Burger is made of plant matter and uses a secret ingredient that makes it bleed and taste like meat—that ingredient is the protein heme, which is found in red blood cells and nitrogen-fixing plants.
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