All of it is certified kosher.ĭolcezza developed PLNT Burger’s oat milk soft serve. Local gelato company Dolcezza developed an oat milk soft serve (strawberry or chocolate) for PLNT Burger, which makes shakes out of it with a splash of more oat milk. Herbed potato fries and sweet potato fries are both available as sides. PLNT Burger uses Schmidt’s potato rolls for the buns, but an off-menu option that Mendelsohn loves replaces the bun with a huge, green wrapping of Swiss chard. It’s topped with “bloomies,” tiny onion shards fried in a rice flour batter. The last option comes with smoky barbecue sauce and a dehydrated, maple-glazed shiitake bacon. To start, PLNT Burger is offering four burgers on the menu: a regular burger with a tomato, lettuce, pickles, and pinkish PLNT sauce a cheeseburger a double cheeseburger and a mushroom bacon burger. Vegan cheese based out of potato starch comes from Follow Your Heart. A PLNT Burger wrapped in Swiss chard Rey Lopez/Eater D.C. “Crispy and brown.”Ī mushroom bacon burger from PLNT Burger with a side of “bloomies” Rey Lopez/Eater D.C. “You do get a Maillard reaction,” Mendelsohn says. Maintaining the joy of tucking into a greasy, fatty burger was paramount. Coconut oil provides the marbling and the extra fat on the grill. Mendelsohn and his longtime righthand man, PLNT Burger director of operations Mike Colletti, are forming patties out of a Beyond Meat 2.0 blend. “I feel like this is the future,” Mendelsohn says, a statement reinforced by his vegan wife, his flexitarian business partner, and the suddenly mainstream availability of meat substitutes at grocery stores and fast food chains like Burger King and KFC. celebrity chef Spike Mendelsohn opens today in Maryland, the patty, the cheese, and the milkshakes are all vegan. But at PLNT Burger, the new fast-casual cubby that D.C. The recent scene inside a Silver Spring Whole Foods happens all over the world at countless burger joints. A square of yellow American cheese melts on top, assisted by steam and a cover that’s placed on the griddle. A pool of fat seeps out of the burger and surrounds the patty, frying it on the flat top with an audible sizzle.
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