Hopdoddy Burger Bar, nationally-recognized burger and beer joint, can become the very first 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 take on its “Classic Burger,” the Impossible Burger at Hopdoddy will incorporate the Impossible Foods patty, Tillamook cheddar, green leaf lettuce, white onion, tomatoes and its signature “Sassy Sauce” over a brioche bun for $14. The burger can additionally be customized with 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” making use of their 5 O’Clock Pils.
“We have been proud to partner using a brand that aligns perfectly using the pillars that https://www.storeholidayhours.org/hopdoddy-menu-prices/ was founded on: a unique and honest product made the right way, with all the freshest and finest available ingredients. These pillars let us serve the highest quality burger with regards to flavor, health and sustainability,” said Jeff Chandler, CEO of Hopdoddy Burger Bar. “Impossible Burger exceeds our highest standards and makes 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 among the “Best Burgers in America” by both Food & Wine and Rachael Ray Every Day. Hopdoddy was created to express an ideal union of burgers and beer: handcrafted beer (Hop) and (Doddy), the nickname presented 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 “on your own” 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 site. 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 would like to grow together 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, which has probably the most discerning burger experts on the planet. We encourage every one of them to test 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 made entirely from plants, using 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 Ny, California and Nevada. To learn more about Impossible Foods, check out www.impossiblefoods.com. Along with the Impossible Burger, the company is actively developing additional varieties of plant-based meats and milk products.