The Six Napkins burger at Bar Louie at the Greene made with two Impossible Burger patties, smashed, grilled with yellow mustard, topped with caramelized onions, double white cheddar, pickles and Louie sauce. Contributed photo by Alexis Larsen

Impossible Burger looking to change your plate around the world and here in Dayton

So much is possible with the Impossible Burger. 

Since its debut in 2016, this meatless burger has gained traction in restaurants and most recently in fast food franchises across the states. In fact, the Impossible burger currently can be found in over 15,000 restaurants in the U.S, and Asia, and here.

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Impossible burger prices vary by location, but they generally cost more than a regular beef burger. 

At Bar Louie it costs $3 more to make your burger an Impossible Burger, while at Red Robin it's a little more than $3 to switch your sandwich up. 

The Impossible Burger website has a great locator function to find Impossible locations near you. 

Here are some of the local and national locations serving Impossible Burgers: 

🍔416 Diner 

🍔Archer's Tavern 

🍔Bar Louie 

🍔Burger King — Surely you've heard of the Impossible Whopper? 

🍔Butter Cafe 

🍔Cheesecake Factory 

🍔Dave and Busters 

🍔EO Burgers 


🍔Red Robin 


🍔White Castle

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It's big business and it's growing by leaps and bounds. 

Up until now plant-based burger Beyond Meat was the stiffest competition out there. Since 2009 it has been making burgers and other meatless products from pea, rice and fava protein. 

Earlier this week the world's largest international food company, Nestlé, announced it will be launching the Awesome Burger and a plant-based ground meat, Awesome Grounds, through it's company Sweet Earth, to join in the battle to corner the market on meatless patties that mimic beefy burgers. 

Overall, it's good news for vegetarians, vegans and those just trying to eat a little more heart healthy with more available options coming to market. 

The reports on these meatless products have been picking up over the last several years with more and more people opting to order meatless. 

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Red Robin Gourmet Burgers and Brews started offering The Impossible Burger in April.

Funny enough, there have been many reports saying some of these options are so good they have grossed out long-time vegetarians and vegans thanks to being so close in flavor and look to the real thing. In the Impossible Burger's case it even mimics blood thanks to genetically modified proteins fermented from heme, an iron-rich compound in the roots of soy plants. It's a protein identical to the heme from animals and gives the Impossible Burger that meaty aroma and flavor. 

The incredible growth this category of food has seen in dining across the county is an interesting phenomenon that could have the ability to affect public health. It comes served up with no cholesterol, three grams of fiber, 30 percent less sodium and 40 percent less saturated fat versus the ground beef version derived from cows. Beyond the health of individuals, it could have a major impact on the environment with an 89 percent smaller carbon footprint, using 87 percent less water, 96 percent less land and an estimated decrease of water contamination by a whopping 92 percent. 

With Americans estimated to eat three burgers a week and more than 200 pounds of meat in a calendar year, it's an area where real change can be made when it comes to green house emissions, especially considering the U.S. is the largest consumer and producer of beef. 


All this sounds great, but the Impossible Burger is still a product created and produced in a lab, and the ingredient list definitely reflects that.  

Water, Soy Protein Concentrate, Coconut Oil, Sunflower Oil, Natural Flavors, 2% or less of: Potato Protein, Methylcellulose, Yeast Extract, Cultured Dextrose, Food Starch Modified, Soy Leghemoglobin, Salt, Soy Protein Isolate, Mixed Tocopherols (Vitamin E), Zinc Gluconate, Thiamine Hydrochloride (Vitamin B1), Sodium Ascorbate (Vitamin C), Niacin, Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12. 

How does it taste? 

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It certainly looks like a burger, and with a medley of toppings on it, it tastes like a juicy, smoky grilled burger. 

You can tell it's not beef, but you really have to pay attention. Lots of toppings will definitely have you forgetting that what you are eating is not animal protein and the mouth feel and overall flavor is as close to a burger made from plants that I've ever tasted. 

An Impossible Burger doesn't leave you feeling sleepy trying to digest meat and despite that list of hard to pronounce ingredients, it's still something your doctor would probably recommend over a traditional greasy burger. Don't get me wrong, there's always room in my life for a big, fat ooey gooey burger, but I'm really glad there are options popping up on menus around town for something healthier when you are craving that flavor, but should be taking a night off. 

The best Impossible Burger I've tried so far has been at the Bar Louie location at the Greene. Any of their burgers on the menu can be made with an Impossible patty for an additional $3 and 70 less calories. 

A recent visit had me ordering the Six Napkins burger ($12 plus $3 for Impossible Burger version) made with two Impossible Burger patties, smashed, grilled with yellow mustard, topped with caramelized onions, double white cheddar, pickles and Louie sauce. It was delicious and relatively guilt free. 

Now those tater tots are another story ... 

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