Bite Sized: Leisure, Libations, and Local Fare |Worcester Magazine

Rail Trail Releases Impossible Vegan Burger

The Impossible Burger makes its debut on the Rail Trail menu this week. The burger comes with a vegan set—Daiya provolone, vegan French onion spread, crispy potato skins and lettuce. Stanford University biochemistry professor emeritus Patrick O. Brown started developing the plant-based protein in 2011, and now serves as CEO of Impossible Foods. Rail Trail representative Lindsay Tierney shares, “The burger had its restaurant debut at David Chang’s Momofuku Nishi (NYC) in 2016 (yes, with non-vegan- friendly toppings). The ‘ground beef’ is comprised of textured wheat protein, coconut oil and potato protein, plus soy leghemoglobin (aka ‘heme’) an iron-containing molecule that gives it its medium-rare qualities.” The company touts the environmental impact of its product: the Impossible Burger is produced without hormones, antibiotics, cholesterol or artificial flavors, and uses about 75 percent less water, and 95 percent less land than it takes to raise cows for conventional ground beef. It also emits about 87 percent fewer greenhouse gases.