The Impossible Burger, a Veggie Patty That 'Bleeds,' Is a Noble Cause, But It Tastes Like Wet Paper

First, and this is important, the people at Hopdoddy did everything they could to make it good. They seared the Impossible Foods patty on the griddle, enough that it had a dark, crunchy crust. They cooked it to an exact “medium rare,” a blackened char gradient leading to rosy red. They constructed the sandwich well, a thick spread of mayo underneath lettuce and a fresh, crispy onion, and a half-melted and good slice of Tillamook cheddar. Hopdoddy tried its best, but the Impossible Burger, which made its Texas debut Friday at the Austin-based burger chain with the excellent and real burgers, still had the aroma of old refrigerated broccoli floating in a warm bath and the consistency of ground, wet pencil shavings.