The Whataburger Impossible Burger is a plant-based burger patty that tastes and smells like real beef. It is made with soy protein, coconut oil, potato protein, and heme, which is a molecule found in plants that gives the burger its “bloody” appearance and flavor. The burger is served on a toasted bun with American cheese, lettuce, tomato, pickles, onions, and ketchup.
If you’re in the mood for a delicious burger but are trying to eat vegetarian, the new Impossible Burger from Whataburger is the perfect option! This burger is made with a vegetable protein patty and topped with all your favorite fixings. It’s juicy, flavorful, and will definitely satisfy your craving!
What is in the Whataburger Impossible Burger?
The Whataburger Impossible Burger is a plant-based burger that contains water, textured wheat protein, coconut oil, potato protein, natural flavors, 2% or less of: leghemoglobin (heme), yeast extract, salt, soy protein isolate, konjac gum, xanthan gum.
What makes the Whataburger Impossible Burger different from other plant-based burgers on the market is its use of leghemoglobin. Leghemoglobin is a protein found in plants that gives the burger its “bleeding” effect.
When cooked, the leghemoglobin produces a compound called heme which gives the burger its meaty flavor. The Whataburger Impossible Burger also contains no artificial flavors or colors. All of the ingredients in the burger are GMO-free and sustainably sourced.
Does Whataburger Have a Meatless Burger?
Whataburger does not currently have a meatless burger on their menu. However, they do offer a black bean burger as a vegetarian option. This burger can be ordered with or without cheese.
Does Whataburger Have a Veggie Option?
Whataburger does not have a veggie option, but they do have a black bean burger. The black bean burger is a vegan burger made with a black bean patty, tomato, lettuce, and pickles on a wheat bun.
Why is Impossible Burger Not Vegan?
If you’re a vegan, or someone who’s trying to eat less meat, you may have heard of the Impossible Burger. It’s a plant-based burger that looks and tastes like beef, and it’s becoming increasingly popular in restaurants across the country. But despite its name, the Impossible Burger is not actually vegan.
Here’s why: The Impossible Burger contains soy protein concentrate and wheat protein isolate, which are both derived from plants. However, these ingredients are processed using enzymes that are sourced from animals.
The company has said that they’re working on developing a new process that doesn’t use animal-derived enzymes, but for now, the Impossible Burger is not suitable for vegans. Another reason why the Impossible Burger isn’t vegan is because it contains heme iron. This ingredient gives the burger its realistic “bleeding” effect when you bite into it (just like a real burger!).
Heme iron is found in hemoglobin, which is what makes blood red. Plant-based sources of heme iron can be created in a lab, but the heme iron in the Impossible Burger comes from soy leghemoglobin – an ingredient that’s produced by genetically modifying yeast to contain the gene for soy leghemoglobin. While this may sound strange, it’s actually pretty similar to how some vegans get their Vitamin B12 – through supplements made from bacteria that have been genetically modified to produce B12.
So if you’re looking for a truly vegan burger option, the Impossible Burger isn’t it… at least not yet!
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Impossible Burger Fast Food
The Impossible Burger is a new type of burger made from plants. It looks, tastes, and smells like a real burger made from beef. The Impossible Burger is the first product from Impossible Foods, a company founded in 2011 by Stanford University biochemist Patrick O. Brown with the goal of making delicious, nutritious food that doesn’t harm animals or the environment.
The key ingredient in the Impossible Burger is heme, which gives the burger its distinctive flavor and color. Heme is found in all living cells, and makes up about 5 percent of the dry weight of animal muscle tissue. It’s what makes meat taste like meat.
Until now, producing heme at scale has been impossible outside of nature. But using modern science and technology, we’ve found a way to make it without cows or pigs. Here’s how we make heme: We take the DNA from soy plants and insert it into yeast.
The yeast grows and multiplies in Fermenters , just like beer brewing . As it grows, the yeast produces large quantities of heme protein . This protein is then purified to create our key ingredient: leghemoglobin .
To learn more about our process check out this video . We add leghemoglobin to our burgers to give them their beefy flavor . In addition to heme , we use water , potato protein , coconut oil , sunflower oil , natural flavors — such as ketchup powder made from tomatoes — 2% or less of cellulose from bamboo (for texture) , methylcellulose (also for texture) , food starch modified (to maintain juiciness) , dextrose (for sweetness) carrageenan (to prevent separation) titlesodium citrate (enhances savoriness) calcium chloride (maintains moisture).
Our burgers are cooked on flat-top griddles like traditional burgers joint burgers . Check out how they compare: | Beyond Meat | Impossible Foods |
|——————————————|—————————————————–|————————————————————-| | Ingredients | Water, Pea Protein
|Water, Potato Protein Isolate
Sunflower Oil| | Flavor | Beany | Beefy |
The post starts off by talking about the new Impossible Burger that is now available at Whataburger. The author tries it out and gives their thoughts on the burger. They thought it was pretty good, but not as good as the regular Whataburger burgers.