The Impossible Burger, a plant-based burger developed by Impossible Foods in Redwood City, Calif., debuted today at B Spot, chef Michael Symon’s Midwest burger chain. Now available at the B Spot in Royal Oak, the Impossible Burger will also be available at all other B Spot locations in Rochester Hills, Ohio, and Indiana next week.
“The Impossible Burger is a perfect addition to B Spot’s menu,” says Symon, also co-host of ABC’s The Chew, an Iron Chef on Food Network’s Iron Chef America, and a regular guest on The Best Thing I Ever Ate.
Though Symon, a Cleveland native, describes his menu as “meat centric,” the Impossible Burger is made with water, wheat, coconut oil, potatoes, and heme, which gives the burger the taste of meat and catalyzes the other flavor as its cooked. The Impossible Burger is made without hormones, antibiotics, cholesterol, and other artificial flavors and generates 87 percent fewer greenhouse gases than conventional ground beef.
B Spot restaurants offer burgers, brats, beer, and other menu selections in a casual setting. The restaurant group, which operates eight outlets, was also named a Top 10 Burger Joint by Bon Appetit Magazine and won a People’s Choice Award at the SoBe Wine and Food Festival.
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. Symon also operates Roast, a fine dining restaurant located at the Westin Book Cadillac Hotel in downtown Detroit.
In development since 2011, the Impossible Burger is sold as more than 40 restaurants throughout the United States, including multi-unit restaurant groups Bareburger, Umami Burger, and Hopdoddy. A full list of restaurants can be found here.