I haven't found Impossible in my area yet, but this is a big concern for me - trying it out and not knowing if I screwed it up or if it's just not my thing regardless of preparation.
I think that's a reason Impossible has only been available in restaurants so far. (They say they'll be available for retail purchase later this year.) My understanding is you have to be a bit careful when cooking it, so they want to make sure it's cooked by professionals so people get a good first impression.
I think it depends on how you view meat. If you look at both of them as benign foods where taste is the only important aspect, you may like beef more. But if other factors like ethical treatment of animals or greenhouse gas emissions matter to you, these burger substitutes offer a lot without the same negatives.
If I made a creme brulee recipe without having ever tasted it done correctly by someone else, I wouldn't know if the texture/taste was correct.
I have the same fear with the Impossible burgers - I want one cooked the way the company intended, so I know what it's supposed to taste like. Otherwise, my first impression of it might just be due to me over/undercooking it.
