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
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.
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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