The Impossible Burger will debut today at B Spot, the award-winning Midwest burger chain from Chef Michael Symon.
The famous plant-based burger from Impossible Foods will be available starting at lunch Friday at the B Spot in Royal Oak, Mich. -- the first time the Impossible Burger has been available in the Midwest. Next week it will become available at all other B Spot outlets in Michigan, Ohio, and Indiana.
B Spot focuses on high-quality comfort food -- burgers, brats and beer in particular -- in a casual setting. The restaurant group, which has eight outlets, was named a “Top 10 burger joint” by Bon Appetit magazine and won a People’s Choice Award at the SoBe Wine & Food Festival.
Symon, a Cleveland native who describes his cuisine as “meat centric,” has won accolades from Food & Wine magazine, The James Beard Foundation Award and the Detroit Free Press, among others.
“We make hearty, soul-satisfying Midwestern comfort food for the 21st century -- and the Impossible Burger is a perfect addition to B Spot’s menu,” said Symon, also co-host of ABC’s The Chew, an Iron Chef on Food Network’s Iron Chef America, and regular guest on The Best Thing I Ever Ate. He's also the author of numerous cookbooks including Michael Symon’s "Carnivore" and "Live to Cook."
B Spot will serve the Impossible Burger “Thin Lizzy” style, with griddled onions, mayo, dill pickles, and cheddar cheese, for $9.99. Customers can also add the Impossible Burger to any “build your own” sandwich or salad.
Live Demo, Lively Bowling
Live Demo, Lively Bowling
Symon will demonstrate how to cook the famous plant-based burger in a cooking show later today at B Spot in Royal Oak, Mich., along with another award-winning chef, Traci Des Jardins. The public can follow the cooking show in real time on Impossible Foods' Facebook page starting at 12 p.m. Eastern Time.
Later today, Impossible Foods will provide free samples of the Impossible Burger to the public on a first come, first served basis from 5 p.m. to 7 p.m. at The Garden Bowl at The Majestic in Detroit’s Midtown district.
The Impossible Burger is served at more than 40 restaurants throughout the United States, including multi-unit restaurant groups Bareburger, Umami Burger and Hopdoddy. The burger is also sold at award-winning establishments in New York, California, Texas and Nevada. Click here (impossiblefoods.com/findus/) for the full list of restaurants.
Big taste, small footprint
In development since 2011, the Impossible Burger is 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.
The Impossible Burger is made from simple ingredients found in nature, including water, wheat, coconut oil and potatoes. One special ingredient -- heme -- contributes to the characteristic taste of meat and catalyzes all the other flavors when meat is cooked. Impossible Foods discovered how to get heme from plants, transforming the Impossible Burger into a carnivore’s delight -- but light on the planet.
The Impossible Burger is produced without hormones, antibiotics, cholesterol or artificial flavors. It uses about 75% less water, generates about 87% fewer greenhouse gases and requires around 95% less land than conventional ground beef from cows.
Impossible Foods launched production last week at its first large-scale manufacturing plant in Oakland, Calif. As the Oakland plant ramps up, more and more restaurants will begin serving Impossible Burgers. The company is also developing additional plant-based meat and dairy products.
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