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Updated: Mar 18, 2021

I think I might just test new burger recipes forever. This one is from Chef Lee at "Planta" in Toronto. I watched a news story where he demonstrated making their famous plant-based burger. I saw the ingredients but not the quantities so I interpreted what I saw. **Note: I sauted mushrooms in a little oil sprinkled with Cathy's all purpose spice blend (recipe included).** You may have to pulse ingredients separately unless you have a large bowl food processor.


1 can Black beans, rinsed and drained

1 cup cooked Lentils, green or brown

1 lb baby bella mushrooms, cooked

1 can Chick peas, rinsed and drained

1 small beet, grated

1 cup oatmeal

1/4 cup nutritional yeast

1 Tbsp Arrowroot starch

1/4 cup chopped fresh Parsley

1/2 tsp dried Rosemary

1 tsp Salt

1/2 tsp pepper

1/4 tsp Cayenne or chili pepper flakes


2 Tbsp Italian seasoning

2 Tbsp Himalayan salt

1 Tbsp onion powder

1 Tbsp garlic powder

1 tsp dried mustard

1/2 tsp black pepper


1. Add chickpeas to 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.

2. To mixture add grated beets, nutritional yeast, arrowroot starch chopped parsley, rosemary, salt, pepper and cayenne/chili flakes. Mix well with hands.

3. Form patties then refrigerate for 30 minutes before cooking.

4. Heat oven to 450°F. In oven proof skillet, over medium high heat and a little oil cook patties 3 minutes per side.

5. Place burger patties in oven for 10 minutes. Dress burgers as desired.

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