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Comment by notwhereyouare | Hacker News Reader

I tried the impossible burger and personally didn't notice a difference. The boyfriend tried a bite, and liked it, but could taste something off. I'm kinda excited to see where both the impossible burger goes, and where other restaurants take this.

Also for the price to come down, it was like $3 more than the boyfriend's burger

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There's a version 2.0 with different ingredients that supposedly tastes even closer to real meat.

https://news.ycombinator.com/item?id=18855695

I tried version 1 and it tasted indistinguishable from meat.

I’m curious about this. I had the first generation many times and found it to be pretty good.

After the second generation came out, I went to my favorite place to get the IB (Gotts in Palo Alto) and asked if they had the new recipe. They seemed uncertain at first but then said they did. I ordered it and it was fine, but not as good as I’d seen in online reviews.

Honestly, if I was told it was the first generation, I would have believed it. I wonder if some restaurants are still working through their stock of the first generation patties?

I was at The Counter on California Ave. over the weekend, and they confirmed they had the v2 recipe. Maybe give that a try!

Will do! How did you find V2, compared to V1?

My impression of Impossible Burger v1.0 was that the pinkish/uncharred bits had an odd sweetness and moisture/texture that made it most distinguishable from a beef burger. With 2.0, the texture is a bit more firm and beef-like, and it seems they've put less emphasis on the 'bleeding' which I think has reduced the sweetness as well.

I had a notion that I intended to test with v1.0 that it would be more convincing if you charred the hell out of it and made it more like an overcooked burger, however I never did test it, and I also read that it didn't perform well (fell apart, etc) if too overcooked. However, I did really like the flavor and texture of the most charred bits of the burgers I did have.

I really liked it. At medium doneness, it was like really soft ground meat, and had a pretty beefy flavor, but perhaps a little bit sweeter. I found myself wanting seconds after I finished my burger.

I should note that I have never tasted V1 so I can't compare the two.

For me Impossible Burgers are like watching a movie:

My brain knows it's fake deep down, but it doesn't break my suspension of disbelief enough to keep me from enjoying it.

I may have tried V2. I didn't actually try it until maybe early march

I'm hoping the Burger King trial goes well so we can get nationwide expansion, in large part to help bring the price down. That premium is still a little rough, Impossible is in a lot of restaurants but doesn't have the in-store presence that Beyond Meat has at the moment. Scale, scale, scale!

The newest version of the Impossible Burger is planning on being sold in stores. The older version only is in restaurants.

I bought some from the supermarket and cooked it up. While the impossible burger does resemble, smell, and taste like meat, it doesn't smell or taste like a hamburger. It smells and tastes almost exactly like Spam. It'll be great once the price goes down.

>>I tried the impossible burger and personally didn't notice a difference.

That makes sense because I reckon you're not actually tasting much meat in the real Whopper. It's just salt and flavours from the other ingredients.

When people say that the beefless 'Impossible Burger' is problematic because it's fully processed ... I say, so what's the difference?

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