LOS ANGELES – Customers at any of Umami Burger’s locations around the country can now purchase the plant-based Impossible Burger. In addition, the burger will be available at the Delano Hotel and Beach Club in South Beach, Florida.

"Umami Burger and Delano Hotel South Beach are thrilled to continue to drive culinary innovation with our partner Impossible Foods with new products for the market and our guests,” said Sam Nazarian, founder and CEO of sbe, Umami Burger’s parent company. “We are excited to continue building a stronger relationship with Impossible Foods – bringing the plant-based meat to the domestic Umami Burger locations and to our award-winning Delano South Beach food and beverage program. sbe's Culinary Innovation Lab headed by our Chief Culinary Officer Martin Heierling with the incredible team at Impossible Foods will continue to collaborate to create new unique options for our customers."

Umami Burger launched Impossible Foods’ infamous Impossible Burger in May 2017. The meat-free burger remains one of the top menu items at the restaurant. The restaurant chain serves an average of 2,100 Impossible Burgers per week.

"Our partnership with Umami Burger proves that demand for the Impossible Burger starts strong and stays strong," said Stephanie Lind, senior vice president of Global Sales of Impossible Foods. "Umami Burger's leadership also demonstrates an exceptional sense of innovation, managing to surprise and delight customers with delicious, new Impossible offerings."

According to Impossible Foods, the Impossible Burger is the world's first and only burger that handles, cooks and tastes like ground beef from cows — but is made entirely from plants. The burger’s crucial ingredient is leghemoglobin, or “heme.” Heme gives the Impossible Burger its bleeding attribute and creates the flavor in raw and cooked product. Heme reacts with the proteins, amino acids, sugars and vitamins in the blend.

The company also claims the Impossible Burger generates about 87 percent fewer greenhouse gases, uses 75 percent less water and requires about 95 percent less land than conventional ground beef.