What is in the plant-based Whopper patty? An Impossible Foods Breakdown

November 11, 2025 •

3 min read

In 2019, Burger King’s launch of the Impossible Whopper was one of its most successful ever. Consumers everywhere wanted to know: what is in the plant-based Whopper patty that makes it so much like a traditional burger? The answer lies in a carefully engineered blend of plant-based ingredients from Impossible Foods.

Quick Summary

The plant-based Whopper patty is made by Impossible Foods using soy protein concentrate, coconut and sunflower oils, and heme. It provides a meat-like taste and texture to diners.

Key Points

Core Ingredients: The patty is made from a blend of plant-based proteins, primarily soy protein concentrate and isolate, as well as potato protein.
Fat and Texture: Sunflower and coconut oils give the patty its juicy texture and help it sizzle on the grill, mimicking the cooking experience of beef.
Secret 'Meaty' Flavor: The key flavor component is heme, derived from soy leghemoglobin produced by genetically engineered yeast, which gives the burger its savory, meat-like taste and color.
Nutritional Trade-offs: While the Impossible Whopper has less fat and cholesterol than a traditional Whopper, it contains a significantly higher amount of sodium.
Not Strictly Vegan by Default: The patty is cooked on the same broiler as meat products, creating a risk of cross-contamination. It can be prepared separately upon request, and ordering without mayonnaise makes the sandwich vegan.
GMO and Animal Testing Controversies: The use of genetically engineered yeast and past animal testing for FDA approval have led to debate among some consumers and within the vegan community.

The Core Ingredients of the Impossible Whopper Patty

The patty at the heart of the Impossible Whopper was developed by Impossible Foods. The key components are a blend of plant proteins, oils, and a unique flavor molecule designed to mimic a beef burger.

Primary Ingredients:

Water: The base of the product.
Soy Protein Concentrate and Isolate: Main plant-based protein source.
Sunflower Oil and Coconut Oil: Provide fat content for juiciness and sizzle.
Potato Protein: Additional protein for texture.
Methylcellulose: A plant-based binder.
Yeast Extract: Adds savory, umami flavor.
Cultured Dextrose and Modified Food Starch: Act as binders and preservatives.
Salt and Natural Flavors: For seasoning and taste enhancement.
Vitamins and Minerals: Fortified with key micronutrients like Vitamin B12 and Zinc.

The Role of Heme: The 'Meaty' Element

Soy leghemoglobin, or "heme," is a key ingredient in the Impossible patty, replicating the taste and aroma of meat.

What is Heme?

Heme is an iron-containing molecule found in all living things.
In meat, heme contributes to the taste and color.
In the Impossible patty, it comes from soy leghemoglobin found in soy plants.

How is Heme Produced for the Patty?

Impossible Foods produces heme using genetic engineering and precision fermentation.
The gene for soy leghemoglobin is inserted into yeast, which is then fermented to produce heme.

Is the Impossible Whopper Healthy? A Nutritional Comparison

Comparing the Impossible Whopper to its beef version shows nutritional differences, but both are processed fast food. Toppings also affect nutrition.

Impossible Whopper vs. Regular Beef Whopper (based on 2019 CNET data):


Nutritional Aspect	Impossible Whopper	Regular Beef Whopper
Calories	630	660
Total Fat	34g	40g
Saturated Fat	11g	12g
Cholesterol	10mg	90mg
Sodium	1080mg	980mg
Carbohydrates	58g	49g
Dietary Fiber	4g	1g
Protein	25g	28g

Analysis:

Reduced Fat and Cholesterol: Lower in total fat, saturated fat, and cholesterol.
Higher Sodium: Contains more sodium, typical of many processed foods.
More Carbohydrates and Fiber: Higher in carbs and fiber due to plant ingredients.
Comparable Protein: Offers a similar amount of protein to the beef version.

Controversies and Considerations

The plant-based Whopper has faced scrutiny regarding its vegan status, environmental claims, and ingredients.

Cross-Contamination Concerns

Shared Broiler: The patty is usually cooked on the same broiler as beef patties.
Customization: Customers can ask for separate cooking (e.g., microwave) to avoid cross-contamination.

Ethical and GMO Concerns

Animal Testing: Impossible Foods conducted animal testing on rats for FDA approval of heme, which is controversial for some vegans.
GMO Status: The use of genetically engineered yeast makes the patty a GMO product.

Conclusion

The plant-based Whopper patty successfully mimics a beef burger using plant-based ingredients. Key components include soy and potato proteins, sunflower and coconut oils, and heme from genetically engineered yeast. It offers less cholesterol and fat but higher sodium compared to the beef Whopper. Consumers should be aware of cross-contamination risks and controversies regarding GMOs and animal testing. Understanding what is in the plant-based Whopper patty helps consumers make informed choices for their nutrition diet. You can find more information on Impossible Foods' official resources.

Frequently Asked Questions

The patty itself is vegan, but the standard Impossible Whopper comes with mayonnaise (which contains eggs) and is cooked on a shared broiler with meat products. For a fully vegan option, you must request no mayonnaise and ask for the patty to be cooked separately, such as in a microwave.

Heme is an iron-containing molecule that is found in all living things. In the Impossible patty, soy leghemoglobin (a form of heme) is used to replicate the flavor, aroma, and reddish color of animal meat, providing an authentic burger experience.

No, by default, the patty is cooked on the same broiler as the traditional beef patties. To avoid cross-contamination, customers can ask for their patty to be cooked separately, such as in a microwave.

The Impossible Whopper generally has less total fat and cholesterol but more sodium and carbohydrates than a beef Whopper. The protein content is comparable. However, it is still a highly processed food item.

Yes, the Impossible patty is primarily made from soy protein concentrate, making it unsuitable for individuals with a soy allergy.

Methylcellulose is a plant-derived additive that serves as a binder. It is used to hold the ingredients of the patty together and contributes to its overall texture.

Some controversy stems from the use of genetically engineered yeast to produce heme, the fact that the product was animal-tested for FDA approval, and the ethical implications for some vegans of purchasing from a company that primarily sells meat.