Since they are only available in restaurants (until March 2019), this may have something to do with the preparation method used. I've read in reviews of the product that if you overcook it, such that all the pink color in the middle of the patty is eliminated, it does not taste as good.
I've had it in burger patty form on a bun with lettuce, tomato, pickles, ketchup, mustard, and mayo. I've also had it crumbled up in vegan lasagna. Both ways tasted great.
I have absolutely loved every impossible burger in patty form I've been served, it's certainly not fooling me as real meat but its good enough it doesn't have to, but every time I've had it crumbled its been dry and fairly unpleasant. You can definitely ruin it in preparation.
If you were like me, you probably asked for it “medium rare”. That doesn’t really work with Impossibles, they need to be cooked “well done” to get that crust and avoid being mushy.
[edit] lol... okay next post contradicts my report... well anyway don’t expect the temps and results to exactly map would be my takeaway
My experience is that Impossible is better "medium rare" than most of the other ways of cooking it. A place near me serves it by default as a "steak burger", medium rare with fried onions and A1, and that does seem to play well to the strengths of the Impossible.
(On the flipside it does feel like the Beyond Burger is best a greasy "medium" or "medium well". The best I've had that served is in a vegan variation of a Big Mac. It's easy to get Impossible and Beyond confused, so maybe that's what you experienced?)
