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The Ultimate Plant Paradox Burger

This plant paradox burger is really good, the best to me, at least until I find a better way to make it. This burger patties can be vegan or not, but even if not it still follows the Plant Paradox guidelines of reducing animal protein, because 90% of this patties are made of lectin-free, plant based ingredients. It’s also super low carb because the bun is a Portobello mushroom.

How to put together a super lectin-free burger

Now, there are many ways to make a lectin-free burger, but if we strive to make it super nutritious, absolutely guilt free and good looking – because yes, we eat with the eyes first – then this one ticks all the boxes. The patty is made of walnuts, beetroots, onion, mushrooms, herbs and a touch of cassava flour – and one cup of 100% grass fed ground beef if you want to give it the animal protein kick. You can use a grain-free, lectin-free bun – I make mines with California Country Gal bread mix, or use a portobello mushroom as a base. For stacking use crispy, fresh, vibrant green lettuce, red onion rings, some lectin-free pickles of you choice, I felt like using pickled ginger for this one, but you can use okra, even pickled red onion. The reason I used ginger is because it’s slightly sweet, unlike okra which is a bit sour for a burger. But that’s just my taste and a feel of the moment.

If you are not familiar with California Country Gal bread flour yet, she is a Plant Paradox friend, has been interviewd by Dr. Gundry and you can check their website here. All the flour mixes are the same, they are just packed in different pacakages for easier reference to the final product you can make with (and the full recipes on the back of the package). You can also use code CLAUDIA to get 20% off if you buy from her website.

For cheese I used shavings of Pecorino Romano (you can also use Parmigiano Regiano, or even a compliant blue cheese for a stronger taste), and the sauce is made of avocado mayo (I use Primal Kitchen but you can use home made), Kimchi Sriracha from WildBrine (or another compliant hot sauce, like Tabasco), horseradish, a tiny bit of bourbon and spices. And to really make it stand out, add one slice of crispy Prosciutto di Parma on top (mine is cut in two pieces).

The burger patty follows closely the Nutty, Juicy Shroom Burger from the Plant Paradox book, by dr. Steven Gundry, on page 344-345. Regarding the servings, depending of how big your patties are you will make between 4 and 7, but I’ll keep it to 4 for the recipe below. My patties were smaller so I had a lot of leftovers I used in combination with other meals.

*This page contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

The Ultimate Plant Paradox Burger

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By Claudia Curici Serves: 4
Prep Time: 40 minutes Cooking Time: 20 mins

The healthy burger that will satisfy all your cravings

Ingredients

  • FOR THE PATTIES:
  • 1 cup walnut + 1 cup grass fed beef for the meat version OR 2 cups walnuts for the vegan version
  • 2 cups cubed red beetroot
  • 1/2 to 1 cup chopped red onion
  • 2 big cloves garlic
  • 2 heaped cups chopped mushrooms (or 2 big portobello mushrooms)
  • 1 bunch fresh basil
  • 1 bunch fresh parsley OR 2 tbsp dried parsley
  • 1 tsp Hungarian paprika
  • salt and pepper
  • 2 tbsp of cassava flour
  • FOR THE SAUCE:
  • 2 heaping tbsp avocado mayonnaise
  • 1 heaping tbsp Kimchi Sriracha sauce (or any other compliant hot sauce, you can add more if you like it super spicy, be careful with quantities though, taste before you add more)
  • 2 tbsp prepared or fresh grated horseradish
  • 1 tsp bourbon (you can use cognac or brandy instead)
  • 1/2 tsp lemon juice
  • pepper to taste (you probably won't need more salt, mayo and the sauce are salty already, taste and adjust as desired)
  • FOR STACKING:
  • 1 head of fresh, crispy fresh lettuce, washed and dried in advance (I like butter lettuce for this)
  • 4 portobello mushrooms (one for each burger, there will be no top) + oil for cooking
  • few slices of chosen pickles (I used pickled ginger)
  • few rings of red onion
  • shavings of Pecorino Romano or Parmigiano Reggiano
  • 2 slices of Prosciutto di Parma

Instructions

1

Heat oven to 350F (Alternatively, you can cook the patties on the pan, is pretty much the same thing, I prefer the oven for less mess).

2

Make the patties. Mix all the ingredients in a food processor until minced but still have a little bit of texture. Form the patties and add to a sheet pan and cook in the oven for 20 minutes, or cook on the stove in avocado oil, about 5 minutes per side.

3

Prepare the portobello mushrooms, put them in a sheet pan, add olive oil or avocado oil, salt and pepper and cook them in the oven in the same time with the patties, about 20 minutes.

4

Meanwhile prepare the sauce by mixing all the ingredients.

5

When the patties and mushrooms are ready, start assembling the burgers. Meanwhile, raise the oven temperature to 450F, put 4 Prosciutto di Parma slices on a sheet pan and put in the oven, they'll crisp up while you are assembling the burgers.

6

Start with the slice of mushroom, then add the lettuce, the onion, the burger patty, the sauce, the cheese, the pickles, and top with the crispy prosciutto. Adjust ingredients if you are making the vegan version.

Notes

Serve with sweet potato fries or wedges. You can replace the Portobello Mushrooms with a compliant burger bun, like those made with California Country Gal bread mix.

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17 Comments

  • Reply
    Liz
    May 18, 2018 at 11:57 am

    Does this have a strong beet flavor to it? I love almost every vegetable but beets and I just don’t mix. The flavor is too pungent for me and really ruins a dish.

    • Reply
      Claudia
      May 20, 2018 at 6:34 pm

      I’m not sure what to say, but the beet is not really dominant – walnuts, mushrooms and beef flavors, plus the spices, are stronger in my opinion. But why don’t you just skip the beets? Do you want to make it with beef or without? The purpose of beets is to give the red color when making the vegetarian version, so if you add beef just there is no need for beets. Just add more mushrooms or more beef.

  • Reply
    Liz
    May 21, 2018 at 9:17 pm

    Thanks Claudia – I am pescatarian so I’m going to go with the veggie option. We’re making them tonight! I’ll let you know how it turns out 🙂

  • Reply
    Liz Brumer-Smith
    July 10, 2018 at 10:08 pm

    These are my go to burger recipe now. We make them at least every other week! They’re so savoury and delicious. They really hit the spot and feel like a treat. I also love how much veggies I’m able to sneak in there.

    • Reply
      Claudia
      July 17, 2018 at 12:31 pm

      Hi Liz, thank you so much for your feedback, nothing make me happier. I love when I can sneak vegetables wherever I can, haha.

  • Reply
    Leslie
    September 4, 2018 at 11:49 pm

    This looks amazing! Have you tried making a bigger batch of “meat” and freezing it? I’m wondering how it would hold up. I have 3 young kids and trying to make each meal from scratch is getting hard. Thanks!

    • Reply
      Claudia
      September 5, 2018 at 9:04 am

      Yes, You can freeze the burgers. I haven’t frozen this particular one but I always freeze meatballs. Thank you so much <3

  • Reply
    AM Jensen
    January 16, 2019 at 8:59 am

    Would you freeze the patties raw, or cooked?

    • Reply
      Claudia
      January 16, 2019 at 9:05 am

      Cooked! They do very well reheated.

  • Reply
    Natalya
    January 24, 2019 at 6:15 pm

    Can I skip the cassava alltogether? Trying to avoid all types of flours.

    • Reply
      Claudia
      January 24, 2019 at 6:24 pm

      You can certainly try. The purpose of Cassava flour here is to bing everything together, so you might have to be extra careful when you make the patties. Make sure they are not sticking to the pan. I think it could work, it will just require extra attention xx.

  • Reply
    Robina
    April 7, 2019 at 9:41 pm

    Oh my! We just dinner–burgers! My husband’s comment: “Entertaining and delicious.” I didn’t have all of the ingredients on hand, but it came together well.

    • Reply
      Claudia
      April 13, 2019 at 12:13 pm

      I love that it was entertaining :)). Best part of family meals xx

  • Reply
    Krystal
    August 12, 2019 at 10:11 am

    How long do you think I would need to cook these in the oven if I used ground chicken or turkey instead of beef? My husband doesn’t eat red meat.

    • Reply
      Claudia
      August 25, 2019 at 11:30 am

      Hi Krystal, I think 20 minutes would be enough for chicken too, but with chicken I always use a thermometer. You need to reach 165F to be safe, while not overcooking. Another way of checking is pressing with you finger and if it’s still soft it needs more time. I hope this helps xx.

  • Reply
    Drew
    August 12, 2019 at 8:24 pm

    Hi, followed the recipe to the letter, but my burgers turned out very soft, barely held together. Felt like maybe too much moisture. Is that normal? Or any tips on how to cut back the moisture a bit and/or solve the problem?

    • Reply
      Claudia
      August 25, 2019 at 11:26 am

      Hi Drew, whenever there is too much moisture, you need to add more of something dry. More flour, until everything holds together. It never happened to me, but it can easily happen because there is so much moisture in veggies.

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