Umami Burger Brings Famed ‘Impossible Burger’ To Northern California

written by BVM August 17, 2017
impossible burger

Umami Burger introduced the Impossible Burger to its Northern California locations in partnership with Impossible Foods on Friday, July 21, becoming the first better burger restaurant group to feature the famous plant-based burger in the Bay Area. Successfully debuting at nine of Umami Burger’s Los Angeles stores this past spring, the popular Impossible Burger will expand to restaurants in Soma, Marina, Oakland, and Palo Alto. Priced at $16, Umami’s Impossible Burger is served with two patties, caramelized onions, American cheese, miso-mustard, house spread, dill pickles, lettuce, and tomato.

A brand that remains ahead of the curve, Umami Burger continually brings together partners from the arts and design, to food and beverage, to pop culture and celebrity, inclusive of Cindy Crawford, Mindy Kaling, and Alton Brown. Constantly striving to disrupt the market, the recent Southern California Impossible Foods partnership has projected Umami Burger into the spotlight, challenging the gourmet burger trend by featuring an innovative burger patty, with premium ingredients and a message to convey. “With the ever-growing and recent success of Umami Burger’s partnership with Impossible Foods in our Los Angeles restaurants, we’re excited to expand, bringing our constantly evolving dishes to the Bay Area,” stated Sam Nazarian, Founder and CEO of Los Angeles-based SBE Entertainment Group and Umami Burger’s majority shareholder. “Through our partnership with Impossible Foods, Umami Burger will continue to provide guests with creative options that stick to the brand’s differentiating taste and ambitious standards for quality.”

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. Using roughly 75% less water, generating about 87% fewer greenhouse gases and requiring around 95% less land than conventional ground beef from cows, the Impossible Burger is produced without hormones, antibiotics, cholesterol, or artificial flavors.

“Seventy years after Southern California popularized the burger and made it America’s favorite food, Umami Burger ignited the ‘better burger’ trend and helped it spread worldwide,” said Impossible Foods CEO and Founder, Patrick O. Brown, M.D., Ph.D. “Together, Impossible Foods and Umami Burger can keep expanding, keeping the West Coast on the cusp of global food and restaurant trends.”

Following the Impossible Burger launch at Umami Burger’s Los Angeles County locations, the Impossible Burger will debut in more fine-dining restaurants and multi-unit chains throughout the United States. After the Oakland facility is fully ramped up, the company plans to launch Impossible Burger in retail outlets and key regions internationally. In addition to the Impossible Burger, the company is developing additional types of plant-based meats, dairy products, and cheeses.

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