The Impossible Fight
why the real leap is flavor — and how Green Go proves it
9/6/20251 min read
In 2019 (New York) I tried the Impossible Burger for the first time. Two years later, at the Science Cook World Congress in Barcelona, I tried it again. The tech had clearly advanced—but I still felt the category was chasing a moving target: a perfect replica of beef. At Muy Gringo Smoke House, we chose a different path: build a vegetarian burger that’s craveable on its own terms.
Meet Green Go (vegetarian, flavor-first)
Inspired by an American classic, the green casserole, Green Go was engineered for layers of taste and texture:
Patty: a creamy shiitake mushroom and yardlong bean (feijão-de-metro) croquette, breaded in panko for a lasting crunch.
Bun & dairy: brioche with cheddar for comforting richness.
Toppings: crispy onions for snap and aroma.
Sauces: gorgonzola mayo (depth, salt, umami) + pineapple sauce (sweet-acid brightness) to cut richness and lift the whole bite.
Why this works
Identity over imitation: we’re not copying beef; we’re composing flavor—mushroom umami + dairy tang + sweet-acid fruit + crunch.
Texture architecture: panko crunch vs. creamy center; crispy onion vs. soft brioche.
Operations & consistency: pantry-friendly inputs; repeatable technique; easy training for line cooks.
Business logic: a vegetarian SKU with its own signature profile, priced and costed to drive repeat orders without depending on imported alt-meats.
Bottom line: the future of plant-forward isn’t only replication tech—it’s culinary design plus solid costing. Green Go is our proof that flavor-first wins the guest and protects the margin.