A “roaring success” in the food tech startup world, the Impossible Burger will be available for the first time in Portland starting October 28, on menus at Paley’s Place, Imperial, Headwaters, Superbite, Jackrabbit, and Irving Street Kitchen. The Impossible Burger is part of a new wave of plant-based burgers, made entirely out of fats, amino acids, and nutrients from plants. Most importantly, it bleeds like a real meat burger.
The vegan burger is not available at retailers, only inside restaurants. Chefs around the nation, including David Chang, have already gotten behind it — as well as tech investors such as Bill Gates.
Ready for a first juicy bite? The burgers are “permanent” menu additions, which means they should be around for at least the foreseeable future, at the six restaurants above.
Here’s how Portland chefs are handling the Impossible Burger:
Paley’s Place: with pickled vegetables, mustard aioli, caramelized onions, and house ketchup on a house-made brioche bun.
Imperial: with smoked mushrooms, beer cheese sauce, bread and butter pickles, tomato, and Imperial secret sauce on a house-made brioche bun.
Headwaters: with sweet soy glaze, house kimchi, pickled carrot and cucumber, and yuzu kosho aioli on a black sesame bun.
Superbite: on a homemade sesame seed bun with “Fancy Sauce,” shredded iceberg lettuce, Grandma Agnes’ pickles, minced onion, and cheddar and fontina cheeses with a side of French fries
Irving Street Kitchen: presented on all menus (brunch, lunch, dinner, and happy hour) as a Double Stack Impossible Cheeseburger with shaved sour pickles, iceberg lettuce, Russian-aise, Cajun fries, and whiskey ketchup.
Jackrabbit: served on a ciabatta bun, aioli, iceberg, pickles, dijon, gruyere, and caramelized onions, and is served with a salad with lemon vinaigrette.