🥬 National Veggie Burger Day – June 5

It’s National Veggie Burger Day—a time to consider what a burger can be without the beef.

First launched in 2017 by the vegetarian food company Amy’s Kitchen, the day was created to encourage people to try plant-based burgers and explore their benefits to health and the environment. Whether for ethical reasons, sustainability, or curiosity, veggie burgers continue to gain ground in the fast food world and beyond.

This is my photograph of five Burger King Impossible Whoppers, casually stacked on a black background. Each sandwich features a sesame seed bun, flame-grilled Impossible patty, tomato, lettuce, onion, pickles, ketchup, and mayo—served exactly as ordered, no styling or prep.

The Impossible patty, made primarily from soy protein and heme (a molecule found in both plants and meat), was developed to replicate the flavor and texture of beef. Introduced nationwide by Burger King in 2019, the Impossible Whopper remains the most widely known fast food veggie burger in the U.S.

Part of my From Bag to Background series, this image keeps the focus where it belongs—on the food itself, presented as-is, without props or artifice.

More in the full series on my website:
https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc

June 5, 2025 | Categories: Uncategorized | Tags: black background photography, Burger King, fast food, food culture, food documentation, Food History, Food Photography, from bag to background, heme, Impossible Foods, Impossible Whopper, meatless, modern fast food, National Veggie Burger Day, plant-based burger, soy protein, unstyled food, vegan, vegetarian, veggie burger | Leave a comment