Beyond vs Impossible Burger

If you’ve stood in the frozen aisle debating Beyond versus Impossible, you’re not alone. They’re the two biggest names in plant-based burgers, both built to look, cook, and taste like beef — and both get you there by very different routes. Here’s how they actually compare.

The Ingredients

Beyond builds its burger on pea protein; Impossible uses soy protein concentrate with a bit of potato protein. The “bleeding” effect comes from beet juice extract in the Beyond patty, while Impossible uses heme — a plant-derived iron molecule made by fermenting yeast — to get that same rare-in-the-middle look. Different science, same goal.

Taste and Texture

Both get remarkably close to beef, but they don’t feel the same in your mouth. Beyond has a milder flavor and a looser, crumblier bite. Impossible is denser and more savory — the heme gives it that distinctly “meaty” edge. Neither is wrong; it comes down to which texture you grew up loving in a burger.

Nutrition

Nutritionally they’re close: similar calories, comparable protein. The main difference sits in the fat column, where Beyond runs slightly higher. Both are worth treating the way you’d treat any burger — a good time, not a health food.

Environmental Impact

Compared to conventional beef, both patties require dramatically less land and water and produce far fewer emissions. If lighter impact on the planet is part of why you’re eating more plants, either one is a step in the right direction.

Availability

Both are easy to find now — grocery stores, restaurants, and fast food. Impossible shows up at places like Burger King and White Castle; Beyond has its own list of partners. What lands in your cart mostly depends on what your local store stocks.

Final Thoughts

This one genuinely comes down to preference. I love the natural crumble of a Beyond burger — that’s my pick. But whichever side of the debate you land on, choosing a plant-based patty over beef is a win for your body and the planet. Let your taste buds break the tie.