Hopdoddy Burger Bar, nationally-recognized burger and beer joint, will end up the first multi-unit concept in Texas to give 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 being a handle its “Classic Burger,” the Impossible Burger at Hopdoddy will include the Impossible Foods patty, Tillamook cheddar, green leaf lettuce, white onion, tomatoes and its signature “Sassy Sauce” on the brioche bun for $14. The burger can even be customized having a whole wheat bun to have an entirely plant-based option. In each location, Hopdoddy will partner with Saint Arnold Brewery to pair “The Impossible” using their 5 O’Clock Pils.
“Our company is proud to partner with a brand that aligns perfectly with all the pillars that Hopdoddy Near Me was founded on: a distinctive and honest product made the right way, with the freshest and greatest available ingredients. These pillars let us serve the best burger in terms of flavor, health insurance and sustainability,” said Jeff Chandler, CEO of Hopdoddy Burger Bar. “Impossible Burger exceeds our highest standards and makes a great accessory for our menu and our brand — and we’re excited to share it with Texas’ Hopdoddy fanatics.”
Hopdoddy: Hops, cows…and also the Impossible.
Highly respected for the pioneering role in accelerating the “better burger” trend, Hopdoddy was named one of many “Best Burgers in America” by both Food & Wine and Rachael Ray Every Day. Hopdoddy was created to express the 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 stands apart for its “from scratch” ethos and full bar. All burgers at Hopdoddy are produced 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 every day, and sauces and dressings are produced from scratch. Currently, Hopdoddy has 18 locations across Texas, Arizona, California and Colorado.
“We wish to grow combined with Hopdoddy,” said Impossible Foods CEO and Founder Patrick O. Brown, M.D., Ph.D. “And it’s fitting to start out our relationship right here, in Texas, that has by far the most discerning burger experts on the planet. We encourage them all to test The Impossible.”
Big Taste, Small Footprint
The Impossible Burger is the world’s only burger that looks, 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 New York at Chef David Chang’s restaurant Momofuku Nishi. It’s currently served in nearly two dozen additional restaurants in Ny, California and Nevada. For more information about Impossible Foods, please go to www.impossiblefoods.com. Along with the Impossible Burger, the company is actively developing additional varieties of plant-based meats and dairy foods.