Impossible Burger has partnered with venue manager Spectra Food Services and Hospitality to debut plant-based burgers at the Oakland Alameda Coliseum stadium in California, US.

From 29 March, two Impossible Burgers created by executive chef Effie Spiegler will be available in two locations at the ballpark: Concession Stand 123 and Shibe Park Tavern.

To be offered along with sauces, and sides, the two burgers include Impossible “French Onion” Sliders and Impossible “Breakfast Burger”.

Impossible “French Onion” Sliders features caramelised balsamic onions, oil-cured tomatoes, brie spread and brioche slider buns.

Impossible “Breakfast Burger” is made with oil-cured tomatoes, applewood-smoked bacon, a sunny side egg, ghost pepper cheese, bacon aioli and a brioche bun.

Oakland A’s president Dave Kaval said: “The quality and variety of food offerings at the ballpark is a key part to the fan experience.

“We love the story behind the Impossible Burger. It is not only cutting edge and innovative in its approach to food production, but it is also the best plant-based burger currently on the market. We are thrilled to be the first team to offer it to our fans.”

Impossible Burger is produced without hormones, antibiotics, cholesterol, or artificial flavours and is made from ingredients, including heme, water, wheat protein, potato protein and coconut oil.

Currently, 1,000 restaurants nationwide are already serving the Impossible Burger.

In development since 2011, the Impossible Burger is backed by investors that include Khosla Ventures, Bill Gates, Google Ventures, Horizons Ventures, UBS, Viking Global Investors, Temasek and Open Philanthropy Project.