Bloody Veggie Burger
A while back — so far back that I didn’t even know how to capitalize the first word of sentences or the word I, I posted a recipe for a really tasty veggie burger that was even supposed to be enjoyed by carnivores. That was then; that was a recipe. This is SCIENCE, man:
…worthy science: a 100% meatless
bloody veggie burger sizzlin’, smoky, bleeding, extremely-close-to-hamburger patty that is SO similar to beef that I’m not sure I can stomach it. (It’s totally meatless. It’s totally meatless. It’s totally meatless.) The idea, obviously, isn’t to woo us die-hard vegetarians, except maybe for those who really miss — or even remember— the effects of a hunk of ground cow a-grillin’ on the barbie. These folks’ hearts and in the totally right place, ecology-wise.
Genetically Modified Engineering can be a really good thing.
Business Insider writes:
Impossible Foods sells burgers made from plants that sizzle on the grill and “bleed” juices like real beef. The company aims to make meat derived from animals the exception, not the rule.
On August 1, the startup announced it had raised a $75 million investment from Singapore-based venture fund Temasek, Bill Gates, Khosla Ventures, and others.
Bill Gates! (never heard of the others but they must be important!) Business Insider goes on to tell the story of how Pat Brown, the founder of Impossible Foods, messed around with molecules and stuff, and micro-analyzed seeming all sensory, biological and chemical bits that make up a real grilled hamburger. His findings:
A tasty burger is an amalgamation of ingredients that, when separated at their molecular level, give off aromas ranging from pineapple to cabbage to dirty socks.
Just what every carnivore and vegetarian craves!
Of course, there’s a ton more to it. There’s something called heme that seems to be the magic ingredient, or genetic thing, that “gives blood its color, turns meat pink, and lends the traditional burger its slightly metallic flavor and delicious aroma when it’s exposed to sugars and amino acids.” To put it more clearly:
Heme or haem is a coordination complex “consisting of an iron ion coordinated to a porphyrin acting as a tetradentate ligand, and to one or two axial ligands.” The definition is loose, and many depictions omit the axial ligands. Many porphyrin-containing metalloproteins have heme as their prosthetic group; these are known as hemoproteins. Hemes are most commonly recognized as components of hemoglobin, the red pigment in blood, but are also found in a number of other biologically important hemoproteins such as myoglobin, cytochromes, catalases, heme peroxidase, and endothelial nitric oxide synthase.
The word heme is derived from Greek αἷμα haima meaning blood.
Google it. “veggie burgers that bleed” and “bloody veggie burgers” worked for me. (Oh please market them as succulent or tender or something, not “bloody!)
Read the Business Insider story here.
For an interesting visual, watch this. Other than the shots of what looks grossily like raw meat falling out of the burger, it looks kinda great: