Cooking & Baking

Impossible uses a genetically-engineered yeast to make heme (to mimic the blood in actual meat) that’s considered potentially problematic, though I don’t think there are completed studies showing effects of long-term use. I’ve eaten both brands of burgers and even before I read this, prefer the Beyond brand. Impossible also uses soy as its main source of protein and Beyond uses pea protein and beets for a heme-like taste, so if you’re avoiding soy, that may matter to you. Both use way more salt than necessary, which I think is the biggest mark against them.

That said, it’s super easy to make your own burgers. Just check Pinterest for recipes. I order a monster bag of gluten flour (the protein part of the wheat berry) and make everything from burgers to sausage, ham, roast turkey, steaks, and pepperoni with it. Some things (notably breakfast sausage) also include TVP. I only buy the supermarket stuff for times when I’m too tired or lazy to make my own--plus homemade often requires you steam, then refrigerate overnight before finishing in the oven the next day for best texture, and I like to eat when I’m hungry, not the next day.