Wayback Adds Plant-Based Burger in Time for Lent

    Industry News | February 11, 2020

    Wayback Burgers is adding a new product to its menu, just in time for Lent.

    Move over fish, the new plant-based burger craze offers a great alternative for the nearly 25 percent of Americans observing Lent.

    Wayback Burgers will introduce the Impossible Melt on February 26 and it will be available for a limited time, through April 10 or while supplies last. This delicious melt starts with the Impossible plant-based patty, and features spicy garlic aioli sauce, topped with swiss cheese and sautéed onions, all sandwiched between two toasted, inverted buttered buns.

    "Delicious meat made from plants, for meat lovers,” is how Impossible Foods describes its new burger.

    “With the addition of this new product, Wayback Burgers is answering the call of guests who are increasingly adding plant-based alternatives to their diet, and there is no better time than Lent to try a new meatless option,” says Wayback Burgers President Patrick Conlin. “While we are excited about the launch of the Impossible Melt, we will never waver from our commitment to our traditional cooked-to-order beef burgers that people still love.”

    With the demand for plant-based meat options growing — a nearly 80 percent increase in plant-based burgers consumed at restaurants, according to the NPD Group — Wayback decided to provide the Impossible option to guests  but with a few unique twists: spicy garlic aioli sauce and two toasted, inverted buttered buns.

    One thing that won’t change with any product is Wayback Burgers’ commitment to the highest quality levels, using only the freshest ingredients, and to unmatched guest service.

    “Our limited-time offerings may come and go, or become a staple of our menu if we have great feedback from our guests, but every item at Wayback Burgers is made with uncompromised devotion to creating the best food and the best dining experience our guests will find in the category,” Conlin says.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.