Just in time for July 4, the fake meat trailblazer Beyond Meat has landed its Beyond Burger on the menu of a popular nationwide chain. Beginning Monday, the vegan beef doppelgänger, made of pea protein, coconut oil, beets and potato starch, will make its debut at eight of BurgerFi’s 101 locations. Both companies say the Beyond Burger will roll out nationwide at the Florida-based chain by the end of this summer. Customers will be able to order the Beyond Burger on BurgerFi’s on the company’s signature stamped bun, or served as a lettuce wrap.

Becoming a supplier of BurgerFi is a big win for Beyond Meat and its co-founder and oft-spokesperson Ethan Brown, which together first made a splash five years ago when its imitation chicken strips appeared in the cold case as many Whole Foods locations. The company has since launched a faux ground burger product, along with the Beyond Burger, which is sold at  selected Whole Foods butcher counters. Last year, Beyond Meat went even further mainstream after Tyson Foods invested in the company.

It has not always been smooth sailing for Brown and Beyond Meat, as their knocks on the doors of fast food companies often went unanswered. In a recent interview with the New York Times, Brown explained that his attempt to build a trade show stand similar in appearance to an In-N-Out restaurant earned him a cease-and-desist letter from the California burger chain.

Beyond Meat can now join one of its top competitors, Impossible Foods, as they conquer the fast food market. Impossible Foods’ “Bloody Burger” hit the New York food scene last year, and has since made more appearances at restaurants nationwide.

So start saying good-bye to the dull, granular or rubbery veggie burgers of yesterday. Consumers increasingly desire high-protein options, but not necessarily at the cost of cardiovascular health or animal welfare. Beyond Meat and Impossible Foods prove that vegetarian grub does not have to sacrifice taste, and unlike the global meat industry, does not carry the baggage of a deforestation and a massive carbon footprint.

Image credit: Beyond Meat

Published earlier today on Triple Pundit.

About The Author

Leon Kaye

Leon Kaye is the founder and editor of GreenGoPost.com. Based in California, he specializes in social media consulting and strategic communications. A journalist and writer since 2009, his work has appeared on Triple Pundit , The Guardian's Sustainable Business site and has appeared on Inhabitat and Earth911. His focus is making the business case for sustainability and corporate social responsibility. Areas of interest include the <a Middle East, sustainable development in The Balkans, Brazil and Korea. He was a new media journalism fellow at the International Reporting Project, for which he covered child survival in India during February 2013. Contact him at leon@greengopost.com. You can also reach out via Twitter (Leon Kaye) and Instagram (GreenGoPost). Since 2013, he has spent much of his time in Abu Dhabi, UAE, working with Masdar, the emirate's renewable energy company. He lives in Fresno, California.