Recipes

Hearty Secret Toronto Planta Burgers

Toronto vegans may finally have a burger joint to call their own with Planta Burger.

Why a burger? Why not? It’s a total non-vegan approach.

It’s the perfect mix. We experimented so many times with this recipe. We wanted it to be gluten-free. We wanted it to be soy-free.

“Non-vegans love it. They come back for [it] time and time again. And the vegans, the plant-based people, love it too.” – David Lee

So this is all about texture right now.

The recipe and ingredients that Planta chef David Lee uses to make his Planta plant-based burger.

Planta Burgers

Nicole Kearsley
If you think about it in a way that technically you can make a burger out of anything that you desire and there are no rules. And that's the beauty of it. But what's important is that it binds.
5 from 25 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine American, Vegan
Servings 2

Ingredients
  

  • 1 can Black Beans rinsed and drained
  • 1 cup Cooked Lentils (approx 1/2 cup dry) green or brown
  • 1 pound Baby Bella Mushrooms cooked
  • 1 can Chick Peas rinsed and drained
  • 1 Small Beet grated
  • 1 cup Oatmeal
  • 1/4 cup Nutritional Yeast
  • 1 tablespoon Arrowroot Starch
  • 1/4 cup Fresh Parsley chopped
  • 1/2 teaspoon Dried Rosemary
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/4 teaspoon Cayenne or chili pepper flakes

Instructions
 

  • Add chickpeas to the food processor and pulse until coarsely chopped. Add lentils, mushrooms, black beans and oatmeal. Pulse until a pliable mixture. Remove from processor to large bowl.
  • To the mixture add grated beets, nutritional yeast, arrowroot starch chopped parsley, rosemary, salt, pepper, and cayenne/chili flakes. Mix well with hands.
  • Form patties then refrigerate for 30 minutes before cooking.
  • Heat oven to 450Β°F. In ovenproof skillet, over medium-high heat and a little oil cook patties 3 minutes per side.
  • Place burger patties in the oven for 10 minutes. Dress burgers as desired.

Notes

FOR MORE FLAVOR: sauted mushrooms in a little oil sprinkled with Cathy’s All-purpose Spice Blend.
*MIXING: You may have to pulse ingredients separately unless you have a large bowl food processor.Β 
**SERVING: This recipe yields 18 grams of protein for each serving.
***CREDIT: Recipe adapted from David Lee.
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25 Comments

  1. 5 stars
    I searched for a written recipe and found your website. Thanks for sharing because this is by far the BEST plant based burger I’ve ever had. My kids even enjoyed it. Thanks again.

  2. 5 stars
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  3. 5 stars
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  4. 5 stars
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  5. 5 stars
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