I cooked the Impossible Burger at home — here’s what I learned

Burgers, as we all know, are delicious — a near-perfect combination of fatty, salty meat with creamy cheese and fresh vegetables, all wrapped in a soft, crusty bun.

In my mind, the ideal burger is something along the lines of what you’d find at Shake Shack or In-N-Out: a smashburger. Not the chain, but the concept: a relatively small, concise burger.

It’s that type of burger, or something like it, that I set out to make on Wednesday with the newly available Impossible Foods “meat.” The experience was both fascinating and familiar.