[asdff]

I don't think it's possible nor prioritized. Decades of artificial flavoring pale in comparison to the real thing, and mass produced cultivars are preferred over odd looking yet tastier heirlooms. The food industry knows they only need to hit close enough because the vast majority of consumers buy the cheapest version possible at the grocery store.

As for the physics of a good burger, a lot of that comes from animal fat, blood, sinew, firm and tender tissues. There are some plant based options that are attempting to replicate the blood component, and ground meat is certaintly a more forgiving medium as far as texture.

Even with the existing meatless market, however, the economics are a tough bet for a lot of people. I tried out a vegan clone of In n out that opened in the neighborhood. At $12, it's 3x the price of a double double, and patty was ok but mostly just tasted like something deep fried. The real sting, and this goes for most vegan and vegetarian food I eat beyond ethnic food, $12 left me feeling hungry. The portions, the taste, and the price all combine into this perfect storm that puts off a lot of meat-eating consumers from taking up vegetarian food more regularly.