Starting May 29, the Impossible Burger is being added to the menu Houlihan’s restaurants nationwide. To celebrate the launch and National Hamburger Day, the restaurant chain is offering customers their first Impossible Burger free of charge. At participating locations, limit one per customer and while supplies last, on May 29 only.
Houlihan’s will serve the award-winning plant-based Impossible Burger with cheddar, special sauce, lettuce, and tomato on a brioche bun. Houlihan’s is known for its made-from-scratch menu items and popular happy hours featuring buckets of beer and wine, and cocktails by the pitcher. Houlihan’s 68 outlets are concentrated east of the Mississippi and comprise the largest brand within Houlihan’s Restaurants Inc. (HRI), a diversified restaurant company based in Leawood, Kansas.
Houlihan’s Restaurant + Bar believes in happy hour, good tunes and cooking from scratch with real, whole ingredients. Established in 1972, there are 46 company-owned Houlihan’s and 22 franchised restaurants primarily throughout the Midwest and the eastern U.S. Houlihan’s Restaurant + Bar is owned by Leawood, Kansas-based Houlihan’s Restaurants, Inc. (HRI), which develops and owns restaurant concepts in the polished casual and fine dining space. HRI’s portfolio is comprised of 85 company-owned and franchised locations across the United States including Houlihan’s Restaurant + Bar, J. Gilbert’s Wood-Fired Steaks & Seafood, Bristol Seafood Grill, Devon Seafood + Steaks and TBD Bar + Social.
Developed in 2011 and brought to market in 2016 by Stanford University biochemistry professor emeritus Patrick Brown with the ultimate goal or removing animals from the global food system by 2035, the Impossible Burger has quickly become a foodie favorite. Since that 2016 launch in the hands of celebrity chef David Chang, the Impossible Burger has been added to the menus at nearly 1,500 restaurants from coast-to-coast and launched in Asia in mid-April. Making the Impossible Burger uses 75 percent less water, emits 87 percent fewer greenhouse gases and requires 95 percent less land than conventional ground beef burgers from cows.