I've only had the Beyond Meat burger - I think its called the Beast or something like that. I've been looking for the Impossible Burger for a while but I haven't seen it in any of the stores I usually go to.

But during BBQ season I tried lots of these patties and I did like Beyond Meat the best. Field Roast was pretty good too. but about the only one I would regularly eat might be Dr. Praegers. Doesn't look and taste like a beef burger, but if fits on a bun and is the healthiest of the bunch.

I like the Beyond Meat burgers when I have a craving, but they are so full of oil I try to stay away.I am working on a WFPB version at home, no oil. It would be great if they came up with a less fattening one!

THE COOK, COMPLETE with hair net, lays the red patty down on the grill and gives it a press with a spatula. And there, that unmistakable sizzle and smell. She flips the patty and gives it another press, lets it sit, presses it, and pulls it off the grill and onto a bun.
This is no diner, and this is no ordinary cook. She's wearing not an apron, but a lab coat and safety goggles, standing in a lab-kitchen hybrid in a Silicon Valley office park. Here a company called Impossible Foods has over the last six years done something not quite impossible, but definitely unlikely: Engineering a plant-based burger that smells, tastes, looks, and even feels like ground beef.
There are other veggie burgers on the market, of course, but Impossible Foods wants to sell consumers a real meat analog—one that requires a very different kind of engineering than your Boca or black bean burgers. So WIRED wants to take you on the deepest dive yet into the science behind the Impossible Burger.