A burger made in a lab? Yum? Biochemist Patrick O. Brown and chef David Chang teamed up to create the Impossible Burger – an entirely plant based veggie burger.
According to the New York Post, it took five years and $80-million to create the burger, which is made up of wheat, potato protein, coconut oil, xanthan gum and a mysterious substance called heme.
The Impossible Burger goes on sale at New York City’s Momofuku Nishi and will only set you back $12 a pop. For what it’s worth, a reporter at the “Post” tried it and he wasn’t impressed.
Source: New York Post