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.
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 450°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. 
**SERVING: This recipe yields 18 grams of protein for each serving.
***CREDIT: Recipe adapted from David Lee.
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