DENVER--(BUSINESS WIRE)--The Impossible Burger will make its Rocky Mountain debut at the popular Denver hotspot Linger.

Founded by restaurateur Justin Cucci in a historic building in 2011, Linger (2030 W 30th Ave, Denver, CO 80211) has remained one of the hottest restaurants in Denver, thanks to its innovative and globally inspired cuisine, rooftop patio, top-shelf bar and award-winning brunch. Linger gets accolades from Bon Appetit, 303 Magazine, Travel + Leisure, Thrillist and others. Business Insider called Linger the “coolest small business in Denver,” while Eater named it one of Denver’s “essential restaurants.”

Linger will serve the highly anticipated plant-based burger from Impossible Foods for $14 starting at dinner today. The Impossible Burger will be featured on the menu as “Persian Sliders” with hummus, dill havarti, Israeli salad, avocado, arugula & sweet potato waffle fries.

“Linger has a globally inspired menu with a local farmer's market sensibility -- fresh, sustainable and delicious,” said Chef Justin Cucci. “The Impossible Burger is the perfect fit for our clients, who want to do what’s right for their taste buds, their bodies and the planet.”

Linger’s highly regarded bar also features a selection of cocktails, wine and beer -- and the staff has been working on ideal pairings to complement the Impossible Burger’s meaty depth.

Big taste, small footprint

In development since 2011, the Impossible Burger is the world's only burger that handles, smells, cooks and tastes like ground beef from cows -- but is made entirely from plants.

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

The Impossible Burger is made from simple ingredients found in nature, including water, wheat, coconut oil and potatoes. One special ingredient -- heme -- contributes to the characteristic taste of meat and catalyzes all the other flavors when meat is cooked. Impossible Foods discovered how to get heme from plants, transforming the Impossible Burger into a carnivore’s delight that’s light on the planet.

Impossible Foods just launched production last month at its first large-scale manufacturing plant in Oakland, Calif. As the Oakland plant ramps up over the next several quarters, more and more restaurants will begin serving Impossible Burgers. For the full list of about restaurants serving the Impossible Burger, click here.

To learn more about Impossible Foods’ plant in Oakland, watch this video, and stay tuned for more restaurant debuts.

About Impossible Foods

Based in Redwood City, California, Impossible Foods makes delicious, nutritious meat and dairy products directly from plants -- with a much smaller environmental footprint than meat from animals. The privately held company was founded in 2011 by Patrick O. Brown, M.D., Ph.D., formerly a biochemistry professor and Howard Hughes Medical Institute investigator at Stanford University. Investors include Khosla Ventures, Bill Gates, Google Ventures, Horizons Ventures, UBS, Viking Global Investors, Temasek and Open Philanthropy Project.

More information:

www.impossiblefoods.com

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www.instagram.com/impossible_foods

Press kit: https://impossiblefoods.app.box.com/v/presskit