Impossible Burger on the Strip in Vegas

by MEAT+POULTRY Staff
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Joseph Elevado, executive chef of Andrea's, shows off the Kalbi Glazed Impossible Burger sliders. 
 

LAS VEGAS – Starting April 14, Andrea’s at Wynn will offer the Impossible Foods’ plant-based burger. Three dishes created by Executive Chef Joseph Elevado will be featured on the menu. This is the first time a restaurant will serve the Impossible Burger outside of California and New York. The Impossible Burger will also debut soon at the resort’s Country Club – A New American Steakhouse.

“People always ask us when the Impossible Burger will come to their hometowns,” said Pat Brown, CEO and founder of Impossible Foods. “We want the Impossible Burger to be everywhere — and until then, we’re excited to bring it to the culinary program at Wynn. Las Vegas gets 40 million tourists per year, so people from around the world can try it.”

Andrea’s menu will feature three specialty dishes incorporating Impossible Burger nightly. They include Thai Crispy Rice Cups, made with Impossible Burger, mint, cilantro, chili, onion, ginger and peanuts; Impossible Burgers, three sizzling sliders served with frisée, kimchee, pickles, kalbi and gochujang aioli; and Ma Po Tofu, a unique take on meatballs made with Impossible Burger, chili paste, shiitake mushrooms and green onion.

“Andrea’s is the first restaurant to introduce the Impossible Burger to Las Vegas, and I'm excited to share my take on it,” Elevado said. “The three dishes we’ve created showcase both the product and the restaurant’s elevated approach toward innovation.”

According to Impossible Foods, the Impossible Burger uses about 75 percent less water, generates about 87 percent fewer greenhouse gases and requires around 95 percent less land than conventional ground beef from cows, and is produced without hormones, antibiotics, cholesterol or artificial flavors.

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