Planta Burger/Planta

(WSVN) - No meat required to cook up an all-American classic. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Benjamin Goldman
The Restaurant: Planta, Miami Beach
The Dish: Planta Burger

6 oz. mushrooms, roasted and blitzed
3 oz. black beans, blitz half
3 oz. lentils, blitz half
1.5 oz. beets, grated
1.5 tsp. garlic, chopped
1 cup onions, small dice
2 tsp. + 1 tbsp ground flax + water (flax “egg”)
1 tsp. thyme, picked and chopped
3.5 oz. flour
To taste salt and pepper

Method of Preparation:

  • Dry roast mushrooms until very dry in the rational oven. Cool down and then roughly chop using a robo coupe. Set aside.
  • Sauté onion and garlic in canola oil until soft and cooked through. Do not crisp onions, use low heat and a large rondo.
  • Weigh beans and lentils, roughly chop half using a knife.
  • Mix together flax and water, set aside until thick (like an egg).
  • Combine mushrooms, beans, beets, onion/garlic, flax “egg”, and thyme. Mix thoroughly. Add flour and season with salt and pepper to taste.
  • Portion using handled scoop. Should weigh 5 oz. Season with salt and pepper and sear on grill for about 3-4 minutes each side, until burger is browned out outside and cooked through.

To Plate:
Serve with hamburger buns, lettuce, pickles, tomatoes, mustard, vegan queso and mayo.

Serves: 2-4

Serving Suggestion:
Kombucha Mojito (made with fresh mint, blueberries and kombucha)

Planta South Beach
850 Commerce St.
Miami Beach, FL 33139
(305) 397-8513

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