Hopdoddy Burger Bar, nationally-recognized burger and beer joint, can become the 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 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 along with its signature “Sassy Sauce” on a brioche bun for $14. The burger can also be customized using a whole wheat bun for 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 having a brand that aligns perfectly using the pillars that Hopdoddy Locations was founded on: an exclusive and honest product made the right way, with all the freshest and greatest available ingredients. These pillars allow us to serve the best burger when it comes to flavor, health and sustainability,” said Jeff Chandler, CEO of Hopdoddy Burger Bar. “Impossible Burger exceeds our highest standards and creates a great accessory for our menu and our brand — and we’re excited to share it with Texas’ Hopdoddy fanatics.”
Hopdoddy: Hops, cows…as well as 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 the perfect 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 its “completely from scratch” ethos and full bar. All burgers at Hopdoddy are created 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 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 out our relationship right here, in Texas, that has by far 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 is definitely the world’s only burger that appears, handles, smells, cooks and tastes like ground beef from cows — but is created entirely from plants, having a much 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 needs 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. To learn more about Impossible Foods, please go to www.impossiblefoods.com. Along with the Impossible Burger, the company is actively developing additional types of plant-based meats and dairy products.