Impossible Burger

Patrick Brown, a biochemistry professor, founded Impossible Foods in 2011. It’s developed a patty made of wheat protein, coconut oil, potato protein and heme — a genetically modified yeast meant to impart a bloody look and feel. “[The Impossible burger] has the genuine taste of meat,” David Lee, Impossible Foods’ COO tells The Post. “No one else has that.”

Bill Gates, Google Ventures and tech startup venture capital firm Khosla Ventures. Impossible Foods, the company behind the burger, has raised $400 million in funding, according to an SEC filing announced Tuesday.

Available at Momofuku Nishi and Ssam Bar, Umami Burger, Taco Dumbo, The Counter, 5 Napkin Burger, Bareburger, Wahlburgers and other restaurants, but no stores. The burgers have 220 calories, zero cholesterol, 20 grams of protein, 10 grams of saturated fat and 430 milligrams of sodium (per 3-ounce patty).

Everyone’s favorite junk-food-loving model, Chrissy Teigen, called them “amazing” and “maybe more flavorful” than her preferred beef burgers on “Ellen” in February. The Post’s own Steve Cuozzo was less impressed when he tried them in 2016, writing, “The crumbly, thin patty ... had a slightly gristly texture, meh mouthfeel and scarcely more bogus-beef quality than that of common veggie burgers made from grains and legumes.”

The burgers do mimic the taste of beef, although the chewy, slightly grainy texture could be improved upon. The Food and Drug Administration says the company has yet to prove heme is safe for humans, but FDA approval isn’t required to sell food. Impossible Foods says it’s fine for consumption.