Hopdoddy Burger Bar, nationally-recognized burger and beer joint, can become the initial multi-unit concept in Texas to offer the Impossible Burger. The famously meaty plant-based burger from Impossible Foods will debut June 23 at 11 Hopdoddy locations, including its flagship in Austin on South Congress Avenue, as well as restaurants across Austin, Dallas, Houston and San Antonio.
Hopdoddy Burger Bar Launches The Impossible Burger – Offered as a handle its “Classic Burger,” the Impossible Burger at Hopdoddy will incorporate the Impossible Foods patty, Tillamook cheddar, green leaf lettuce, white onion, tomatoes as well as its signature “Sassy Sauce” over a brioche bun for $14. The burger can additionally be customized using a whole wheat bun for the entirely plant-based option. In each location, Hopdoddy will partner with Saint Arnold Brewery to pair “The Impossible” making use of their 5 O’Clock Pils.
“We are proud to partner with a brand that aligns perfectly with all the pillars that Hopdoddy Menu was founded on: a distinctive and honest product made the right way, with the freshest and greatest available ingredients. These pillars permit us to serve the highest quality burger when it comes to flavor, health insurance and sustainability,” said Jeff Chandler, CEO of Hopdoddy Burger Bar. “Impossible Burger exceeds our highest standards and will make a great addition to our menu and our brand — and we’re excited to talk about it with Texas’ Hopdoddy fanatics.”
Hopdoddy: Hops, cows…and The Impossible.
Highly respected because of its pioneering role in accelerating the “better burger” trend, Hopdoddy was named one of the “Best Burgers in America” by both Food & Wine and Rachael Ray Every Day. Hopdoddy was made to express an ideal union of burgers and beer: handcrafted beer (Hop) and (Doddy), the nickname provided to native angus cow in Aberdeen, Scotland.
Founded during 2010 by Guy Villavaso, Larry Foles, Chuck Smith and Larry Perdido, Hopdoddy sticks out for the “completely from scratch” ethos and full bar. All burgers at Hopdoddy are made with antibiotic- and hormone-free beef. Every burger is ground in-house daily, and buns are baked on location. Hopdoddy uses Kennebec potatoes, hand-cut and blanched each morning, and sauces and dressings are made from scratch. Currently, Hopdoddy has 18 locations across Texas, Arizona, California and Colorado.
“We would like to grow combined with Hopdoddy,” said Impossible Foods CEO and Founder Patrick O. Brown, M.D., Ph.D. “And it’s fitting to start our relationship right here, in Texas, which has the most discerning burger experts on the planet. We encourage every one of them to try The Impossible.”
Big Taste, Small Footprint
The Impossible Burger will be the world’s only burger that appears, handles, smells, cooks and tastes like ground beef from cows — but is produced entirely from plants, with a smaller environmental footprint than meat from animals.
Made entirely from plants, the Impossible Burger uses about 75% less water, generates about 87% fewer greenhouse gases and requires around 95% less land than conventional ground beef from cows. It’s nejjlz without hormones, antibiotics, cholesterol or artificial flavors.
In development since 2011, the Impossible Burger debuted in July 2016 in The Big Apple at Chef David Chang’s restaurant Momofuku Nishi. It’s currently served in nearly two dozen additional restaurants in New York, California and Nevada. For additional information about Impossible Foods, check out www.impossiblefoods.com. In addition to the Impossible Burger, the company is actively developing additional types of plant-based meats and milk products.