A whole new kind of veggie burger made its New York debut on Wednesday. Not your average vegetarian patty, this one looks, tastes, and even bleeds like the real thing.

A whole new kind of veggie burger made its New York debut on Wednesday, becoming one of the regular offerings at Momofuku Nishi. 

Not your average vegetarian patty, this one looks, tastes, and even bleeds like the real thing. 

The meat-like product is the result of years of research and tens of millions of dollars in funding. 

According to Patrick O. Brown, CEO of Impossible Foods, the company behind the development, the key to achieving such beefy qualities is heme, the molecule behind meat’s reddish hue. 

The substance is also found in soy plants, which are what Impossible Foods uses as a heme source. 

Over the coming months, the product will be available at an increasing number of restaurants nationwide.

Ultimately, the goal is to make it available at grocery stores, hopefully for a price that is on par with ground beef.