Food

Our 5 Favorite Impossible Burgers Around DC

You won't miss the beef in these meatless wonders.

The vegan burger at American Son. Photograph by Scott Suchman , food styled by Nichole Bryant at The Artist Agency.
Eat Great Cheap 2019

About Eat Great Cheap 2019

This article is a part of Washingtonian’s Eat Great Cheap feature, our annual list of where to eat (and not break the bank) right now. Our food editors put together the best new restaurants around DC where you can find Detroit-style pizza, Japanese egg-salad sandwiches, chicken-nugget-filled tacos, and more—for $25 or less per person.

Out: lentil patties. In: plant-based burgers that taste, smell, and grill up medium-rare like beef. Pro tip: Unless you’re vegan, skip the nut cheeses and “vrioche” buns—science hasn’t come that far.

Large Mack at American Son

Chef Tim Ma loves Big Macs—hence his vegan, special-sauce-slathered homage, offered to late-night diners at the progressive Eaton DC hotel. Find it Thursday starting at 10, Friday and Saturday at 10:30. 1201 K St., NW.

Impossible Melt at Bareburger

This NYC-based chain has both omnivore and vegan menus. We love this faux patty melt with American cheese and caramelized onions. 1647 20th St., NW.

BBQ Bacon Burger at Fare Well

Doron Petersan—behind the meatless diner and vegan bakery Sticky Fingers—dishes up a decadent burger with caramelized onions, tangy barbecue sauce, and shiitake “bacon.” 406 H St., NE.

Sweet & Spicy Club Burger at Quarry House Tavern

Any of this dive bar’s 11 burgers can be ordered with an Impossible patty on a squishy potato bun. Try one with Gouda, chili mayo, tomato, avocado, and (it’s dark, no one cares) real bacon. 8401 Georgia Ave., Silver Spring.

Classic Impossible at Founding Farmers, Farmers Fishers Bakers, and Farmers & Distillers

This local chain hews to tradition with a house-made bun and an Impossible patty cooked to your preference. We like medium-rare plus real cheddar. Multiple area locations.

This article appears in the August 2019 issue of Washingtonian.

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Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.