EL SEGUNDO, Calif. – California-based Beyond Meat announced a new partnership with CKE Restaurant Holdings Inc.’s Carl’s Jr. to launch The Beyond Famous Star burger on Jan. 2.
The new item, which will be sold in more than 1,000 locations, takes the iconic Carl’s Jr. Famous Star but replaces the patty with 100 percent plant-based Beyond Meat.
“We know people are looking for options — in fact, roughly one-third of consumers identify as flexitarians — and we’re thrilled to partner with Beyond Meat to bring more delicious, irresistible flavors to our menu,” said Jason Marker, CEO, CKE Restaurants. “The new Beyond Famous Star is a true industry game changer, and we’re proud to add it to our roster of innovative offerings and build on the legacy of mouthwatering flavors.”
The Beyond Famous Star features the Beyond Burger patty topped with American cheese, lettuce, tomato, sliced onions, dill pickles, special sauce and mayonnaise on a seeded bun. The Beyond Burger patty is GMO, gluten and soy free, and has lower saturated fat than regular beef with 20g of protein.
“I have long looked forward to the day when my kids can go to a major fast-food chain and order The Beyond Burger. I am grateful to say that day has arrived,” said Ethan Brown, Beyond Meat founder and CEO. “At our core, Beyond Meat is about enabling consumers to ‘Eat What You Love’, and there is no better example than being able to enjoy a delicious Carl’s Jr. burger, while receiving the added health and sustainability benefits of the plant-based Beyond Burger.”
Beyond Meat makes plant protein alternatives to meatballs, chicken strips and tenders, beef crumbles and burger patties. The products are made with soy or pea protein, and are free of gluten, dairy, trans fats, cholesterols and GMO ingredients.
The company was founded in 2009. Its frozen and fresh plant-based products may be found in more than 32,000 retail and food service outlets nationwide. Carl’s Jr. is the largest restaurant chain to date in the United States to offer the Beyond Burger on the menu.
