![The USA's most famous plant-based burger launches in Australia](http://web.archive.org./web/20220123220811im_/https://imageresizer.static9.net.au/Hgj5SmncnG6jxJoqDVK_3WRmgew=/0x53:1368x822/600x338/smart/https%3A%2F%2Fprod.static9.net.au%2Ffs%2Fc6e1e621-0056-449d-8806-14aeda9f9e5a)
<p>November 7, 2021: Five years after New Yorkers <a href="https://kitchen.nine.com.au/latest/crowds-line-up-for-us-chefs-game-changing-bleeding-vegan-burger/0fb3e9ff-6e60-41b1-91ea-5f2859387327" target="" rel="" title="queued around the block at celebrity chef David Chang's restaurant to try the much-hyped 'bleeding' plant-based Impossible burger">queued around the block at celebrity chef David Chang's restaurant to try the much-hyped 'bleeding' plant-based Impossible burger</a>, Aussies can now finally get a taste.</p><p>The US-based food brand produces the faux meat using soy protein and heme, a chemical containing iron, to make the food taste meatier.</p><p>The award-winning meat is now available at more than 150 restaurants across the country, including Grill'd stores, and the Chatswood and Parramatta outposts of Sydney cult fried chicken and sneakers chain, Butter.</p><p>"Our launches in Australia and New Zealand are another huge step towards bringing delicious, sustainable options to every market in the world," said Dennis Woodside, president of Impossible Foods, in a statement.</p><p>"Both countries are home to some of the most devoted meat-eaters on earth, and we know they're going to love Impossible Beef."</p><p><a href="https://www.goodfood.com.au/eat-out/news/impossible-beef-taste-test-americas-most-famous-plantbased-burger-has-finally-launched-in-australia-20211103-h1zkzx" target="_blank" rel="" title="In a review for Good Food the Callan Boys write">Food writer Callan Boys</a> has already given the burger a favourable review, writing that the Impossible Mince tastes "very, very close to something that came from a cow."</p><p>"The burger pattie had a crunchy, deeply savoury crust, and juicy interior that didn't crumble into cardboardy rubble after a few bites like lesser competitors," he concludes.</p><p>Sounds like we're going to have to try this meat alternative.</p>