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Impossible Burger Expands to 11 Restaurants

The "bleeding" burger is now available at three more Northern California eateries, and is increasing its production facility in hopes of expanding to 1,000 restaurants by year end.

Starting tomorrow, Impossible Burger will be available at three more Northern California restaurants. The sought-after burger—created by Silicon Valley-based company Impossible Foods using a plant-based heme to mimic a “bleeding” effect—will be served fully vegan at Oakland’s American-style diner Kronnerburger with vegan cheddar mayo, pickles, onion, and lettuce on a potato bun. At Vina Enoteca in Palo Alto, the burger will be offered vegan as-is in the form of a slider—served two per order—and will feature sun-dried tomatoes, organic cavolo nero baby kale, and (vegan) sun-dried tomato mayonnaise, and will be served on miniature poppy seed buns. The Impossible Burger will also be available at Public House inside of the AT&T baseball stadium in San Francisco where it will be served with the restaurant's Smoke and Spice Sauce, caramelized onions, and (non-vegan) provolone cheese on a sesame bun with housemade potato chips. Impossible Foods is in the process of building its first large-scale manufacturing facility in Oakland where the company plans to produce 1 million pounds of burgers per month, enabling it to achieve its goal of expanding to 1,000 restaurants by the end of 2017. Impossible Burger first debuted at New York’s Momofuku Nichi last year and is now available in 11 restaurants across the country (including a growing number of locations of international burger chain Bareburger).

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