Umami-Packed Plant-Based Burger

Plant-based burgers continue to evolve, moving beyond simple meat substitutes into carefully crafted flavor experiences. At plant-based concept Little Saint, that evolution is on full display. Designed to satisfy vegan and non-vegan diners alike, the Little Saint Burger is a study in R&D ingenuity, reflecting the restaurant’s farm-inspired ethos. “It’s familiar in all the right ways but thoughtfully elevated,” says Deborah Mullin, director of culinary. “It’s a standout for plant-based diners and anyone just looking for a really good burger.”

The burger starts with a housemade seitan patty prepared with an umami-rich shiitake mushroom broth blended with red beet pulp for earthy depth of flavor as well as a classic burger-like appearance, says Mullin. The patty is tucked into a housemade vegan brioche bun and topped with a tangy “secret” sauce, lettuce, sweet onion and fermented dill pickles. “It’s finished with a luscious, melty carrot ‘cheese’ that delivers a smoky, gooey, cheddar-like bite,” Mullin adds. To complete the experience, the burger is paired with hand-cut, double-cooked hearth-oven farm fries.

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