Bareburger Introduces Sustainable Vegetarian “Impossible Burger”November 7, 2017 11:58 am Lauren Sega
Culinary tastes are constantly evolving, and as the population becomes increasingly aware about the implications — environmental, ethical, and otherwise — of eating meat, more restaurants are reacting, either by creating entirely plant-based menus, or by offering options for their meat-averse clientele. The latter is being embodied most recently in Bareburger’s Impossible Burger, launching Monday, November 6.
The Impossible Burger made its debut in March in Manhattan, then entering markets in New York, Chicago and Santa Monica. Now, Bareburger in both the Short North and Clintonville are introducing the burger, putting it in 38 of the country’s 39 Bareburgers. Washington D.C. will follow suit in a few weeks.
“Being able to share this incredible burger with people all over the country has been a goal of Bareburger’s since we started serving it back in March,” said Euripides Pelekanos, Bareburger founder and CEO, in a press release.
Impossible Foods started development on the Impossible Burger in 2011, two years after Bareburger’s founding in 2009. The burger’s concept keeps consistent with Bareburger’s mission of “feeding customers delicious organic and sustainable versions of their favorite foods.” It’s made without hormones, antibiotics, cholesterol or artificial flavors. The production process prioritizes sustainability as well, using 75 percent less water, creating 87 percent fewer greenhouse gases and taking up 95 percent less land than a traditional beef burger.
Guests can order the Impossible Burger in two different ways: as a pre-built burger with american cheese, dill pickles, caramelized onions and special sauce on a brioche bun, or as a customized burger in the “Be My Burger” section of the menu.
The Impossible Burger is available now, at Bareburger Short North, 463 N. High St., and at Bareburger Clintonville, 4650 N. High St.
For more information, visit bareburger.com.