Food

Hopdoddy Burger Bar now serves the Impossible Burger

It tastes like meat. For real. Even more — it looks, cooks, and smells like meat.

But it’s made entirely from plants.

Photo courtesy of Giselle Guerrero, Impossible Foods
Photo courtesy of Giselle Guerrero, Impossible Foods

Meet the Impossible Burger: the world’s only burger that looks, handles, smells, cooks and tastes like ground beef from cows — but is made entirely from plants, with a much smaller environmental footprint than meat from animals. In development since 2011, 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 produced without hormones, antibiotics, cholesterol or artificial flavors.

And now you can get it at Hopdoddy Burger Bar.

Starting today, Hopdoddy becomes the first multi-unit concept in Texas to offer the Impossible Burger. It will debut at 11 Hopdoddy locations, including its flagship in Austin on South Congress Avenue, as well as restaurants across Austin, Dallas, Houston and San Antonio.

Offered as a take on 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 a brioche bun for $14. The burger can also be customized with a whole wheat bun for an entirely plant-based option. In each location, Hopdoddy will partner with Saint Arnold Brewery to pair “The Impossible” with their 5 O’Clock Pils.

“We are proud to partner with a brand that aligns perfectly with the pillars that Hopdoddy was founded on: a unique and honest product made the right way, with the freshest and best available ingredients. These pillars allow us to serve the highest quality burger in terms of 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 share it with Texas’ Hopdoddy fanatics.”

Hopdoddy: Hops, cows…and The Impossible

Photo by Nick Simonite
Photo by Nick Simonit

Highly respected for 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 created to express the perfect union of burgers and beer: handcrafted beer (Hop) and (Doddy), the nickname given to native angus cow in Aberdeen, Scotland.

“We want to grow together 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 all of them to try The Impossible.”

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About the author

Shelley Seale

Shelley Seale is a freelance journalist and author in Austin who has written for National Geographic, USA Today, EAT Magazine, TravelFinder, The Guardian and Texas Monthly, among others. She loves food, travel, yoga, indie movies, wine, and books, though not necessarily in that order. Shelley has performed a catch on the flying trapeze, boarded down a live volcano and was once robbed by a monkey in Nepal. But, she doesn’t know how to whistle.

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