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’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.

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